Tiramisu Cookies
These tiramisu cookies are soft and chewy espresso sugar cookies topped with creamy mascarpone frosting and finished with a dusting of cocoa powder. The ultimate bite-sized twist on a classic dessert!
Equipment
- 2 Mixing bowls for wet and dry ingredients
- 1 Cookie scoop 2 tablespoons size
- 2 Baking sheets lined with parchment
- 1 Stand mixer or hand mixer for whipping frosting
- 1 Mesh strainer for dusting cocoa
Ingredients
Main Ingredients
- 1 cup unsalted butter 226 g
- 1 tablespoon instant espresso powder
- 2½ cups all-purpose flour 300 g
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups granulated sugar 300 g
- 1 egg large, room temperature
- 1 teaspoon vanilla extract 5 ml
- 8 oz mascarpone cheese cold
- 1½ cups powdered sugar 180 g
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract for frosting
- 1 cup cold heavy whipping cream 237 ml
- 2 tablespoons cocoa powder for dusting
Instructions
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk flour, cornstarch, baking powder, and baking soda together in a bowl.
- Cream butter, espresso powder, and sugar until light and fluffy.
- Add egg and vanilla, beat until smooth. Beat in mascarpone until smooth and creamy.
- Gradually mix in dry ingredients, stirring just until combined.
- Scoop tablespoon-sized portions onto parchment-lined baking sheets, 2 inches apart.
- Bake for 10–12 minutes until golden edges form. Cool 5 minutes on sheet, then transfer to rack.
- For frosting: beat mascarpone until smooth. Mix in espresso powder, vanilla, and powdered sugar.
- Slowly add cream, beat for 2–3 minutes until light and fluffy.
- Frost cookies with 1–2 tablespoons of frosting. Dust tops with cocoa powder before serving.
Notes
Store in a container at room temperature for 2 days or refrigerate for up to 5 days.