Tiramisu Cookies Pressure Cooker Recipe
Soft and chewy espresso sugar cookies topped with creamy mascarpone frosting and cocoa powder, these tiramisu cookies bring all the classic flavors of the iconic Italian dessert wrapped in a cozy handheld treat.
Equipment
- 2 Mixing bowls
- 2 Baking sheets
- 1 Stand mixer or hand mixer
- 1 Icing spatula or spoon
- 1 Small mesh strainer for dusting cocoa powder
Ingredients
Ingredients
- 1 cup Unsalted butter
- 1 tablespoon Instant powder espresso
- 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 powder espresso
- 1 cup Cold heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder for dusting
Instructions
Instructions
- Preheat your oven to 350°F (175°C), then line baking sheets with parchment paper.
- Mix the instant espresso powder with 1 tablespoon of hot water until it dissolves. Let it cool.
- Whisk the flour, cornstarch, baking powder, and baking soda together in a medium bowl.
- Beat butter and granulated sugar until light and fluffy.
- Add egg, vanilla, and cooled espresso mix to the butter mixture and beat until smooth.
- Mix in cold mascarpone cheese, then slowly mix in dry ingredients until just combined.
- Drop spoonfuls of dough on the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges are set and lightly golden. Cool on sheet 5 minutes, then transfer to rack.
- Whip mascarpone until smooth. Add powdered sugar, espresso, vanilla, and heavy cream; beat until fluffy.
- Frost cookies with mascarpone cream and dust with cocoa powder.
Notes
Store cookies in an airtight container. Frosted cookies should be refrigerated. Unfrosted cookies keep at room temperature for 1–2 days.