Description
Delicious Tiramisu Cookies featuring soft and chewy espresso-flavored coffee sugar cookies topped with a rich and creamy espresso mascarpone frosting, dusted with cocoa powder for an authentic tiramisu-inspired treat.
Ingredients
Scale
Coffee Sugar Cookies:
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting:
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Prepare Espresso Butter: In a small bowl, melt the butter and whisk in the instant espresso powder until fully combined. Transfer this mixture to the fridge and let it cool for about 10 minutes.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until smooth and well combined. Then add the egg and vanilla extract, whisking until the mixture is smooth and fully incorporated.
- Preheat Oven and Rest Dough: Preheat your oven to 375°F (190°C) for 20-30 minutes to ensure it reaches temperature. Line a large baking sheet with parchment paper. Allow the dough to rest for 30 minutes while the oven preheats.
- Bake Cookies: Bake the cookies at 375°F (190°C) for 10 to 12 minutes, or until the edges are set and the centers are slightly puffed. Remove from oven and let cool.
- Whisk Mascarpone Base: Using low speed, whisk the cold mascarpone cheese until smooth. Then mix in the instant espresso powder, vanilla extract, and powdered sugar until well combined.
- Make Frosting Light and Fluffy: Slowly add the cold heavy whipping cream while mixing on low speed. Once fully incorporated, increase the mixer speed to medium and whisk for another 2-3 minutes until the frosting is light and fluffy.
- Assemble Cookies: Spread 1 to 2 tablespoons (15 – 30 ml) of the mascarpone espresso frosting over each cooled cookie using the back of a spoon or icing spatula with a circular motion. Dust the frosted cookies lightly with cocoa powder and serve.
Notes
- Make sure the butter is slightly cooled after melting so it doesn’t cook the egg when mixed.
- Using cold mascarpone and heavy cream helps achieve a better frosting texture.
- Resting the cookie dough while the oven preheats helps improve texture.
- You can adjust the espresso powder quantity in the frosting and dough to taste.
- Store frosted cookies in the refrigerator and consume within 2 days for best freshness.
