Tiramisu Cookies
Soft and chewy espresso sugar cookies topped with creamy mascarpone frosting and cocoa powder.
Equipment
- 2 Mixing bowls 1 large, 1 small
- 1 Cookie scoop 2 tablespoon size
- 2 Baking sheets
- 2 Parchment paper sheets
- 1 Hand mixer or stand mixer with whisk attachment
- 1 Icing spatula or spoon
- 1 Small mesh strainer for dusting cocoa
Ingredients
Main ingredients
- 1 cup unsalted butter
- 1 tablespoon instant espresso powder
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 8 oz mascarpone cheese cold
- 1½ cups powdered sugar
- 2 teaspoons instant espresso powder for frosting
- 1 teaspoon vanilla extract for frosting
- 1 cup heavy whipping cream cold
- 2 tablespoons cocoa powder for dusting
Instructions
Instructions
- In a small bowl, melt butter and whisk in espresso powder. Chill for 10 minutes.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and baking soda.
- In a large bowl, mix cooled espresso butter with granulated sugar. Add egg and vanilla extract and whisk until smooth.
- Gradually stir in dry ingredients to form dough. Do not overmix.
- Line baking sheet with parchment paper. Preheat oven to 375°F and let dough rest for 30 minutes while oven preheats.
- Scoop dough onto sheet with 2 tablespoon scoop. Space cookies 3 inches apart.
- Bake for 10–12 minutes. Let cookies cool on sheet for 5 minutes, then transfer to rack.
- Make mascarpone frosting by beating mascarpone cheese until smooth. Add espresso powder, vanilla and powdered sugar. Mix well.
- Add heavy cream slowly, then mix on medium speed for 2–3 minutes until light and fluffy. Frost cookies and dust with cocoa powder.
Notes
Store cookies in airtight container. Unfrosted cookies last 2 days on the counter, frosted 5 days in fridge.