Description
Delight in these Tiramisu Cookies that combine a chewy coffee-infused sugar cookie base with a luscious espresso mascarpone frosting. This recipe delivers a perfect balance of rich espresso flavor and creamy sweetness, finished with a dusting of cocoa powder for an elegant touch.
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
- Prepare Espresso Butter: In a small bowl, melt the butter and whisk in the espresso powder until fully combined. Transfer to the fridge and cool for about 10 minutes to set.
- Mix Dry Ingredients: In another bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt until well combined.
- Combine Wet Ingredients: 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 and well incorporated.
- Form Cookie Dough: Gradually stir the dry ingredients into the wet mixture, about half at a time, mixing just until combined to avoid overworking the dough.
- Preheat Oven: Preheat your oven to 375 F (190 C) at least 20-30 minutes before baking. Line a large baking sheet with parchment paper and allow the dough to rest while the oven preheats for about 30 minutes.
- Scoop and Bake: Using a medium cookie scoop (2 tablespoons, 30 ml), place balls of cookie dough on the lined baking sheet spaced about 3 inches (8 cm) apart. Bake at 375 F (190 C) for 12 minutes or until edges are set and centers are slightly puffed.
- Cool Cookies: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Make Frosting: On low speed, whisk the cold mascarpone cheese until smooth. Add espresso powder, vanilla extract, and powdered sugar, mixing until well combined.
- Whip Cream into Frosting: Slowly add the cold heavy whipping cream on low speed, then increase to medium speed and beat for 2-3 minutes until the frosting is light and fluffy.
- Assemble Cookies: Spread 1-2 tablespoons (15-30 ml) of the mascarpone frosting over each cooled cookie using the back of a spoon or icing spatula in a circular motion. Dust the frosted cookies lightly with cocoa powder.
- Serve and Enjoy: Serve the tiramisu cookies immediately or store as instructed for later enjoyment.
Notes
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and creaminess.
- Unfrosted cookies can be kept at room temperature in an airtight container for 1-2 days without losing texture.
- For best results, use cold mascarpone and heavy cream to achieve a stable and fluffy frosting.
- If espresso powder is not available, use finely ground instant coffee granules as a substitute for a similar flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
