Tiramisu Cookies: A Pressure Cooker Delight
These Tiramisu Cookies offer the classic flavors of espresso and creamy mascarpone in soft, tender cookies made fast in a pressure cooker. Perfectly dusted with cocoa, they're the dessert version of your favorite Italian treat.
Equipment
- 1 Mixing bowl Medium
- 1 Mixing bowl Large
- 1 Stand mixer or hand mixer for frosting
- 1 Wire rack for cooling
Ingredients
Tiramisu Cookie 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
- 1 cup Cold heavy whipping cream
- 2 tablespoons Cocoa powder for dusting
- 1 Parchment paper for lining
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Dissolve espresso powder in a tablespoon of warm water, then let cool.
- Whisk together flour, cornstarch, baking powder, and baking soda in a medium bowl.
- Beat butter and sugar until light and fluffy. Add egg, vanilla, and cooled espresso mix, mixing until well combined.
- Fold in mascarpone cheese gently, then add dry ingredients until just combined.
- Scoop dough into small mounds on parchment-lined baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are just golden. Cool on baking sheet 5 minutes, then transfer to rack.
- In mixer, whip mascarpone cheese until smooth. Add powdered sugar, vanilla, and espresso powder. Mix in cream and beat until fluffy.
- Frost cooled cookies with 1–2 tablespoons of frosting and smooth with spoon or spatula.
- Dust tops with cocoa powder and enjoy.
Notes
Make ahead: Unfrosted cookies can be stored at room temperature for 2 days. Frosted cookies keep best in the fridge for 5 days.