Tiramisu Cookies
Tiramisu Cookies
Ingredients
For the Coffee Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
For the Mascarpone Cream Filling
- 8 ounces mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
⏱️ 5 min
- 3
Beat in the large egg and vanilla extract until well combined. Stir in the dissolved instant espresso powder.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min
- 5
Cover the coffee cookie dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Using a 1 1/2 tablespoon ice cream scoop, scoop portions of the chilled coffee cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min
- 8
Roll each scooped portion of coffee cookie dough into a round ball with your hands.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still slightly soft. The cookies will flatten slightly as they bake.
⏱️ 12 min•🌡️ 350
- 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min
- 11
While the cookies cool, prepare the mascarpone cream filling. In a medium bowl, combine the chilled mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
⏱️ 3 min
- 12
Using an electric mixer, beat the mixture on medium-high speed until light, fluffy, and stiff peaks form. Be careful not to overbeat, or the mascarpone can curdle.
⏱️ 4 min
- 13
Once the cookies are completely cool, spread a generous amount of mascarpone cream filling on the flat side of one cookie. Top with another cookie to create a sandwich.
⏱️ 5 min
- 14
Repeat with the remaining cookies and filling.
⏱️ 5 min
- 15
Lightly dust the tops of the assembled Tiramisu Cookies with unsweetened cocoa powder using a fine-mesh sieve.
⏱️ 2 min
- 16
For best results, chill the assembled cookies for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Cookies
For the Coffee Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
For the Mascarpone Cream Filling
- 8 ounces mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
⏱️ 5 min - 3
Beat in the large egg and vanilla extract until well combined. Stir in the dissolved instant espresso powder.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min - 5
Cover the coffee cookie dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Using a 1 1/2 tablespoon ice cream scoop, scoop portions of the chilled coffee cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 5 min - 8
Roll each scooped portion of coffee cookie dough into a round ball with your hands.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still slightly soft. The cookies will flatten slightly as they bake.
⏱️ 12 min•🌡️ 350 - 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min - 11
While the cookies cool, prepare the mascarpone cream filling. In a medium bowl, combine the chilled mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
⏱️ 3 min - 12
Using an electric mixer, beat the mixture on medium-high speed until light, fluffy, and stiff peaks form. Be careful not to overbeat, or the mascarpone can curdle.
⏱️ 4 min - 13
Once the cookies are completely cool, spread a generous amount of mascarpone cream filling on the flat side of one cookie. Top with another cookie to create a sandwich.
⏱️ 5 min - 14
Repeat with the remaining cookies and filling.
⏱️ 5 min - 15
Lightly dust the tops of the assembled Tiramisu Cookies with unsweetened cocoa powder using a fine-mesh sieve.
⏱️ 2 min - 16
For best results, chill the assembled cookies for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
⏱️ 30 min