Tiramisu Cookies
Tiramisu Cookies
Ingredients
For the Cookies
- 100 g unsalted butter
- 100 g white sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 225 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 teaspoons instant coffee, ground into powder
For the Frosting
- 250 g mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar
For Topping
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 175
- 2
In a microwave-safe bowl, melt 100g of unsalted butter in the microwave for 25 seconds, or until just melted.
⏱️ 1 min
- 3
Add 100g of white sugar and 100g of brown sugar to the melted butter. Whisk the mixture until well combined and smooth.
⏱️ 2 min
- 4
Crack 1 egg into the mixture and add 1 teaspoon of vanilla extract. Continue whisking until the wet ingredients are thoroughly combined and emulsified.
⏱️ 2 min
- 5
In a separate medium bowl, add 225g of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
⏱️ 2 min
- 6
Using a mortar and pestle, grind 2 teaspoons of instant coffee until it becomes a fine powder. Add the ground coffee to the dry ingredients and whisk everything together to ensure even distribution.
⏱️ 3 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing with a baking spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 8
Using small ice cream scoops (approximately 1 1/2 tablespoons each), scoop portions of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 5 min
- 9
Bake the cookies for 10 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 175
- 10
While the cookies are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachment, combine 250g of chilled mascarpone cheese, 1/2 cup of chilled heavy cream, 1 teaspoon of vanilla extract, and 1/2 cup of icing sugar.
⏱️ 3 min
- 11
Mix on medium-high speed until the frosting is whipped to a thick, pipeable consistency. Be careful not to overmix, or it may curdle.
⏱️ 3 min
- 12
Once the cookies are completely cooled, transfer the frosting to a piping bag fitted with your desired tip. Pipe the frosting onto each cookie in a spiral pattern, starting from the center and working your way out.
⏱️ 5 min
- 13
Dust the frosted cookies generously with cocoa powder before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Cookies
For the Cookies
- 100 g unsalted butter
- 100 g white sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 225 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 teaspoons instant coffee, ground into powder
For the Frosting
- 250 g mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar
For Topping
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 175 - 2
In a microwave-safe bowl, melt 100g of unsalted butter in the microwave for 25 seconds, or until just melted.
⏱️ 1 min - 3
Add 100g of white sugar and 100g of brown sugar to the melted butter. Whisk the mixture until well combined and smooth.
⏱️ 2 min - 4
Crack 1 egg into the mixture and add 1 teaspoon of vanilla extract. Continue whisking until the wet ingredients are thoroughly combined and emulsified.
⏱️ 2 min - 5
In a separate medium bowl, add 225g of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
⏱️ 2 min - 6
Using a mortar and pestle, grind 2 teaspoons of instant coffee until it becomes a fine powder. Add the ground coffee to the dry ingredients and whisk everything together to ensure even distribution.
⏱️ 3 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing with a baking spatula until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 8
Using small ice cream scoops (approximately 1 1/2 tablespoons each), scoop portions of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 5 min - 9
Bake the cookies for 10 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min•🌡️ 175 - 10
While the cookies are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachment, combine 250g of chilled mascarpone cheese, 1/2 cup of chilled heavy cream, 1 teaspoon of vanilla extract, and 1/2 cup of icing sugar.
⏱️ 3 min - 11
Mix on medium-high speed until the frosting is whipped to a thick, pipeable consistency. Be careful not to overmix, or it may curdle.
⏱️ 3 min - 12
Once the cookies are completely cooled, transfer the frosting to a piping bag fitted with your desired tip. Pipe the frosting onto each cookie in a spiral pattern, starting from the center and working your way out.
⏱️ 5 min - 13
Dust the frosted cookies generously with cocoa powder before serving.
⏱️ 1 min