Description
These Tiramisu Cookies combine the rich flavors of espresso with a soft, chewy coffee sugar cookie base topped with a creamy espresso mascarpone frosting and a dusting of cocoa powder, creating a delightful dessert inspired by the classic Italian tiramisu.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 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
- 1 1/2 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
- Melt Butter and Add Espresso: In a small bowl, melt the butter and whisk in the instant espresso powder until combined. Transfer the mixture to the fridge and cool for about 10 minutes.
- Mix Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Prepare Cookie Dough: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Then whisk in the egg and vanilla extract until smooth. Gradually stir the dry ingredients into the wet mixture in batches until just combined, careful not to overmix.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375 F (190 C) for about 20-30 minutes. Line a large baking sheet with parchment paper and allow the dough to rest while the oven preheats for 30 minutes.
- Scoop Cookies: Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough and place the dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake Cookies: Bake in the preheated oven at 375 F (190 C) for 12 minutes or until the edges are set and the centers are slightly puffed.
- Cool Cookies: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely to room temperature.
- Prepare Frosting: While the cookies are cooling, whisk the cold mascarpone cheese on low speed until smooth. Mix in the espresso powder, vanilla extract, and powdered sugar until well combined.
- Whip Heavy Cream: Slowly add the cold heavy whipping cream to the mascarpone mixture on low speed. After all cream is incorporated, increase the mixer speed to medium and whip for 2 to 3 minutes until the frosting is light and fluffy.
- Assemble Cookies: Top each cooled cookie with 1 to 2 tablespoons (15 – 30 ml) of the mascarpone frosting, smoothing it across the top with a spoon or icing spatula in a circular motion.
- Finish with Cocoa: Dust the frosted cookies lightly with cocoa powder and serve.
Notes
- Store frosted cookies in an airtight container in the fridge for up to 5 days to keep the frosting fresh.
- Unfrosted cookies can be kept in an airtight container at room temperature for 1 to 2 days.
- Make sure to chill the butter mixture before mixing with sugar to ensure a proper cookie texture.
- You can substitute instant espresso powder with strong brewed espresso reduced to a thick syrup for a more intense coffee flavor.
- For a dairy-free version, consider using vegan mascarpone alternatives and coconut cream.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
