Description
These Tiramisu Cookies combine the classic flavors of the beloved Italian dessert into a soft, flavorful cookie topped with a creamy mascarpone and cream cheese frosting, dusted with cocoa powder. Perfectly balanced with espresso powder and a hint of Kahlua, these cookies offer a sophisticated twist on a traditional treat that is ideal for sharing or enjoying with a cup of coffee.
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 Dough
- ½ cup unsalted butter, softened (113g)
- â…” cup granulated sugar (133g)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste
Frosting
- 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)
Finishing
- Dark cocoa powder for dusting
Instructions
- Prepare the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix dry ingredients: In a medium bowl, combine all-purpose flour, cornstarch, espresso powder, baking soda, and salt by whisking together to evenly distribute all dry ingredients.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides to ensure thorough mixing.
- Add wet ingredients: Mix in the egg and vanilla bean paste on low speed for about 30 seconds just until combined to prevent overmixing and tough cookies.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture on low speed and mix just until incorporated to preserve cookie tenderness.
- Shape cookies: Scoop out 1½ tablespoon-sized portions of dough (about 30g each) and roll into smooth balls. Arrange them on parchment or silicone-lined baking sheets spaced about 2 inches apart for proper spreading.
- Bake cookies: Bake the cookies in the preheated oven for 9 to 10 minutes until edges turn lightly golden and tops are puffed and dry. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a mixing bowl or stand mixer fitted with the whisk attachment, beat mascarpone cheese, cream cheese, powdered sugar, vanilla bean paste, and a pinch of salt on medium speed until creamy and evenly combined, about 1 minute.
- Whip cream into frosting: With the mixer on medium-low speed, slowly drizzle in the cold heavy cream. Once incorporated, scrape the bowl and increase speed to medium, beating until stiff, fluffy peaks form within 1 to 2 minutes. Stir in Kahlua if desired for extra flavor.
- Frost cookies: Transfer the frosting into a piping bag fitted with a ½-inch round opening. Pipe frosting onto each cookie starting from the center and spiraling outward to create a concentric circle pattern.
- Finish and serve: Using a fine mesh sieve or sifter, dust the piped cookies generously with dark cocoa powder. Serve immediately, or store the cookies in a single layer inside an airtight container in the refrigerator for up to 3 days, best eaten within 24 hours for optimal texture.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth mixing and creamy frosting.
- If you prefer non-alcoholic, omit the Kahlua—the frosting will still be delicious.
- Spacing cookies about 2 inches apart before baking prevents them from sticking together during the baking process.
- For best texture, consume these cookies within 24 hours as the moist frosting may soften them over time.
- Use high-quality espresso powder for the best coffee flavor infusion in the cookies.
- Store cookies in the refrigerator due to the cream cheese and mascarpone frosting, but bring to room temperature before serving for best taste.
