Best Tiramisu Cookies
These tiramisu cookies are made with soft and chewy coffee cookies topped with creamy mascarpone cream, and topped with cocoa powder.
Ingredients
For the cookie dough
- ¾ cup Butter
- ½ cup Granulated sugar
- ⅓ cup Brown sugar light brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon Espresso powder
- 1 Egg
- 1 Egg yolk
- 2 ¼ cup Flour
- 1 teaspoon Baking soda
For the mascarpone cream
- 6.34 oz Mascarpone cheese room temp
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1 teaspoon Espresso powder
- 2 tablespoon Cocoa powder
Instructions
Make the cookie dough
- In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder. Beat with an electric hand mixer until the mixture is creamy and well combined.
- Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
- Add the flour and baking soda, and mix on low speed until the dough is almost combined. Avoid overmixing.
- Use a large cookie scoop—or about 2 tablespoons of dough—to form the cookies. Place the dough balls on a parchment-lined baking sheet.
- Bake in a preheated 180°C (350°F) oven for 10–12 minutes, or until the edges are lightly golden. The centers should look soft—this keeps the cookies chewy.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the mascarpone cream
- In a large bowl, add the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric hand mixer until stiff peaks form. (Be careful not to overmix, or the cream may turn into butter.)
- Add the room-temperature mascarpone cheese and gently fold it into the whipped cream with a spatula until smooth and creamy.
Assembly
- Transfer the mascarpone cream into a piping bag fitted with a round tip and pipe a generous swirl onto each cooled cookie. Dust with cocoa powder and serve!
Notes
- Use room-temperature butter and mascarpone. Softened butter creams smoothly, and room-temp mascarpone blends without lumps.
- Measure the flour correctly. Too much flour makes cookies dry and cakey. For best accuracy, use a kitchen scale. If using cups, spoon, and level, never scoop.
- Don’t overmix the whipped cream. Stop mixing as soon as stiff peaks form, or the cream can turn grainy or buttery.
- Use good-quality espresso powder. The flavor relies heavily on it, so choose a rich, strong espresso powder for the best taste.
- Mix the dry ingredients gently. Once the flour is added, mix only until just combined to keep the cookies soft and chewy.
- Bake until just set. Remove the cookies when the edges are lightly golden, and the centers still look soft. They’ll firm up as they cool.
- Cool completely before frosting. Warm cookies will melt the mascarpone cream, so let them cool fully on a wire rack.
- Use a cookie scoop. It keeps all the cookies the same size, which helps them bake evenly.
- Fold the mascarpone gently. Mix it into the whipped cream with a spatula so the frosting stays light and silky.
- Dust with Dutch-processed cocoa powder. It has a deep, smooth flavor and gives the cookies that classic tiramisu finish.
Nutrition
Calories: 337kcalCarbohydrates: 38gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 84mgSodium: 258mgPotassium: 80mgFiber: 1gSugar: 13gVitamin A: 769IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!