Tiramisu cookies
Experience the combination of Italian desserts and classic American baking with our Tiramisu Cookies. Each bite of these cookies takes you on a textural journey; the decadent coffee-infused base beautifully blends with the velvety smoothness of mascarpone frosting topped off with a dusting of cocoa powder. This recipe not only creates cookies. Also crafts an unforgettable experience blending the boldness of espresso, with the subtle sweetness of sugar and the luxurious creaminess of mascarpone. Whether you're a dessert lover or an adventurous baker these Tiramisu Cookies will bring a touch of elegance to your kitchen promising to elevate your tea time or dessert spread into an unforgettable affair.
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Servings: 20 cookies
Ingredients
Coffee Sugar Cookies:
- 1 c 226 grams unsalted butter
- 1 tbsp instant espresso powder
- 2½ c 300 grams all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1½ c 300 grams granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
Espresso Mascarpone Frosting:
- 8 ounces mascarpone cheese cold
- 1½ c 180 grams powdered sugar
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- 1 c 237 ml cold heavy whipping cream
- 2 tbsp cocoa powder for dusting
Instructions
- Start by melting the butter and stirring in the espresso powder. Let it chill in the refrigerator for 10 minutes.
- In a bowl whisk together the flour, cornstarch, baking powder and baking soda.
- Take a bowl. Blend the cooled espresso butter with sugar until well combined. Then whisk in the egg and vanilla extract.
- Gradually fold in the dry ingredients into the wet mixture until they are just combined.
- Preheat your oven to 375°F (190°C). Let the dough rest for 30 minutes. Using a cookie scoop place dough balls onto a baking sheet lined with parchment paper or silicone mat ensuring they are spaced apart.
- Bake your cookies for around 10 to 12 minutes. Until their edges are nicely set. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Whip up some mascarpone cheese until it becomes smooth and creamy. Mix in espresso powder, vanilla extract and powdered sugar gradually while continuing to whip it up. Finally add heavy cream bit by bit until you achieve a fluffy consistency.
- Once your cookies have cooled completely frost them generously with your mascarpone frosting. Sprinkle some cocoa powder over them as an extra touch of deliciousness.
- Now that your Tiramisu Cookies are ready to be devoured sit back and enjoy every bite!
- I hope you relish these Tiramisu Cookies!
Notes
Don't worry if you're longing for our Tiramisu Cookies but need an option. I've got you covered! Just make a simple swap to still savor the deliciousness of this espresso-infused treat. Instead of using all-purpose flour switch to your gluten-free flour blend. Look for one that's specifically designed as a 1:1 replacement, for flour – this way your cookies will maintain their texture and structure. Also remember to check that your baking powder, baking soda and other ingredients are labeled gluten-free to avoid any chance of cross-contamination. Embrace these changes. You'll discover that these gluten-free Tiramisu Cookies are just as delightful offering a treat without any compromises.