Description
Delight in these Tiramisu Cookies that combine the rich flavors of espresso, mascarpone, and cream cheese in a soft, fluffy cookie. Topped with a creamy, Kahlua-infused frosting and dusted with dark cocoa powder, they offer a decadent twist on the classic Italian dessert in cookie form.
Ingredients
Scale
Dry Ingredients
- 1â…” cups all-purpose flour (200g)
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cookie Wet Ingredients
- ½ cup unsalted butter, softened (113g)
- â…” cup granulated sugar (133g)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste
Frosting Ingredients
- 4 ounces mascarpone cheese, room temperature (113g)
- 4 ounces cream cheese, room temperature (113g)
- ½ cup powdered sugar (60g)
- ½ teaspoon vanilla bean paste
- Pinch of salt
- 1 cup cold heavy cream (240mL)
- 2 teaspoons Kahlua (optional)
Topping
- Dark cocoa powder for dusting
Instructions
- Prepare the oven: Preheat your oven to 350°F to ensure it’s ready for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt to combine evenly.
- Cream butter and sugar: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter and granulated sugar on medium speed for about 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed.
- Add wet ingredients: Mix in the egg and vanilla bean paste on low speed just until combined, approximately 30 seconds, avoiding overmixing for tender cookies.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined to keep the dough tender.
- Shape cookies: Scoop 1½ tablespoon-sized portions (about 30g each) of dough and roll into neat balls. Place them about 2 inches apart on parchment or silicone-lined baking sheets to allow spreading.
- Bake cookies: Bake in the preheated oven for 9 to 10 minutes, or until the edges are lightly golden and the tops look puffed and dry. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare frosting: In a clean bowl or stand mixer fitted with a whisk attachment, beat the mascarpone cheese, cream cheese, powdered sugar, vanilla bean paste, and a pinch of salt on medium speed for about 1 minute until creamy and smooth.
- Whip cream into frosting: Slowly drizzle in the cold heavy cream while mixing on medium-low speed. Once incorporated, increase speed to medium and beat until fluffy with stiff peaks, about 1 to 2 minutes. Fold in Kahlua if using.
- Frost cookies: Transfer the frosting to a piping bag fitted with a ½-inch wide opening. Starting at the center of each cooled cookie, pipe the frosting in concentric circles.
- Finish and serve: Dust the frosted cookies with dark cocoa powder using a sifter or fine mesh sieve. Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 3 days, best enjoyed within the first 24 hours for optimal texture.
Notes
- The Kahlua in the frosting is optional but adds a lovely coffee-liqueur flavor that complements the espresso powder.
- Use room temperature ingredients for easier mixing and better texture.
- Store cookies in the refrigerator due to the cream cheese and mascarpone frosting.
- For a firmer frosting, chill it briefly before piping onto the cookies.
- Make sure not to overmix the dough to keep the cookies tender and soft.
