Description
Delight in these Tiramisu Cookies that combine the rich coffee flavors of espresso with a creamy mascarpone topping dusted with cocoa powder. Perfectly soft and fluffy, these cookies capture the essence of classic tiramisu in a handheld treat.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups (200 grams) all-purpose flour
- 1/3 cup (40 grams) confectioners’ sugar
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (100 grams) white sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Topping
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces
- 1/2 cup (118 grams) heavy cream
- 3/4 cup (90 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (8 grams) cocoa powder (for dusting)
Instructions
- Make the espresso cookies: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy removal and cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, confectioners’ sugar, espresso powder, baking soda, baking powder, and salt until evenly combined to create a uniform dry mixture.
- Cream butter and sugar: In a separate large bowl, use an electric hand mixer to beat the white sugar with the softened unsalted butter until the mixture is light, fluffy, and creamy, which should take about 3 minutes.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract into the butter mixture until fully incorporated and fluffy.
- Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, continuing to beat until a consistent cookie dough forms with no streaks of flour.
- Portion the dough: Using a medium cookie scoop, drop evenly sized portions of dough onto the prepared baking sheets, ensuring the cookies have space to spread while baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 13 to 14 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the tiramisu topping: In a large mixing bowl, beat the mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla extract together until the mixture forms stiff, fluffy peaks indicating it is properly whipped.
- Pipe the topping: Transfer the creamy mascarpone mixture to a piping bag fitted with a large round tip and pipe elegant swirls on top of each fully cooled cookie.
- Dust with cocoa: Using a mini sieve, dust the tops of the cookies generously with cocoa powder to finish, then serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the egg is at room temperature to avoid curdling the butter-sugar mixture and to achieve a smooth dough.
- Allow the cookies to cool completely before adding the topping, as warm cookies may cause the mascarpone cream to melt or slide off.
- Store finished cookies in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.
- The espresso powder provides a subtle coffee flavor that mimics traditional tiramisu; avoid skipping for authentic taste.
- For a stronger coffee aroma, try brushing the cooled cookies lightly with brewed espresso before piping the topping.
