Hello everyone! Today I am sharing a simple recipe for buttery cookies based on the flavor profile of a classic tiramisu!
These cookies consist of 3 components:
Espresso Cookies
With a light coffee flavor, the cookie base is somewhere between a sugar cookie and chocolate chip cookie dough. It can be chilled up to 72 hours, so feel free to make and portion the dough in advance.
Mascarpone Cream Cheese Frosting
Made to imitate the mascarpone cream used in tiramisu, I decided to go with a mix of mascarpone and cream cheese to keep it smoother and better for spreading. The flavor is still quite light and neutral, so it doesn’t overpower the coffee or cocoa.
Cocoa Powder Dusting
A small but key component, the cocoa powder brings the sweetness to a balanced level and gives the signature cocoa dusted look of tiramisu. I recommend using a dutch-processed cocoa powder, but natural will do. Do not use extra-dark or black cocoa.
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Tiramisu Cookies
Difficulty: Easy16
CookiesSoft, buttery cookies made with the flavors of a classic tiramisu!
Ingredients
1/2 cup (113/1 stick) salted butter, softened
1/4 cup (55g) brown sugar, packed
1/2 cup (100g) granulated sugar
1 egg
1 tsp vanilla extract
1 tsp instant espresso powder
1/4 cup (56g) milk (I used whole, but anything works)
1 3/4 cup (210g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
Frosting:
1/4 cup (56g/0.5 stick) salted butter, softened
6oz (170g) full-fat cream cheese, softened
2oz (56g) mascarpone, room temperature
2 cups (227g) powdered sugar
1 tsp vanilla extract
1 pinch salt
2-3 tbsp heavy cream
cocoa powder for dusting*
Directions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat. In a large bowl cream together the butter and both sugars until light and airy. Mix in the egg, vanilla and espresso powder. Add in the milk. It may separate a bit once the milk is mixed in, but it will come back together with the dry ingredients. Stir in the flour, baking powder and salt, being careful not to overmix.
- Divide the dough onto the prepared baking sheet using a 2-tbsp cookies scoop. Optionally, cover and chill for at least 2 hours and up to 72 hours. Bake for 9-12 minutes (may be longer if you chilled the dough) or until edges are set but centers are still soft. Let cool completely on the pan.
- For the frosting, add the softened butter, cream cheese and mascarpone to a medium bowl and beat with a hand mixer (or by hand) until smooth and creamy. Add in the powdered sugar in batches, followed by the vanilla, salt and cream. Scoop 2 tbsp onto the cooled cookies, then dust with cocoa powder before covering and chilling until ready to serve. Enjoy! These will last 3-4 days in the fridge, or months in the freezer.
Recipe Video
Notes
- *I recommend using a dutch-processed cocoa powder, but natural will do. Do not use extra-dark or black cocoa.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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