Description
Delight in these indulgent Tiramisu Cookies, inspired by the classic Italian dessert. Soft, fluffy cookies infused with espresso powder and layered with a luscious mascarpone and cream filling, finished with a dusting of cocoa powder for that authentic tiramisu flavor. Perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups (200 grams) all-purpose flour
- 1/3 cup (40 grams) confectioners’ sugar
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (100 grams) white sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Filling
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces
- 1/2 cup (118 grams) heavy cream
- 3/4 cup (90 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
For Dusting
- 1 tablespoon (8 grams) cocoa powder
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the all-purpose flour, confectioners’ sugar, espresso powder, baking soda, baking powder, and salt. In a separate large bowl, cream the softened butter and white sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the cookies: Preheat the oven to 350°F (175°C). Scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are set and the cookies are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Make the mascarpone filling: In a chilled mixing bowl, whip the heavy cream until soft peaks form. In another bowl, slightly soften the mascarpone cheese. Gradually add the confectioners’ sugar and vanilla extract to the mascarpone, mixing gently. Fold the whipped cream into the mascarpone mixture until smooth and creamy.
- Assemble the tiramisu cookies: Take one cookie and spread a generous layer of mascarpone filling on the flat side. Top with another cookie, flat side down, gently pressing together to sandwich the filling. Repeat with remaining cookies and filling.
- Finish with cocoa powder: Lightly dust the assembled tiramisu cookies with cocoa powder using a fine sieve or sifter. Serve immediately or refrigerate for up to 2 days for the flavors to meld.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- For a stronger coffee flavor, dissolve espresso powder in a teaspoon of hot water before adding to the dough.
- Use a fine mesh sieve to dust cocoa powder evenly over the cookies.
- These cookies are best enjoyed within 2 days but can be refrigerated overnight.
- You can substitute mascarpone with cream cheese for a different yet delicious filling.
