Tiramisu Cookies
Tiramisu Cookies are my favorite way to serve tiramisu flavors without spending hours in the kitchen. The espresso powder bakes into soft, buttery dough, and the mascarpone cream on top stays smooth and rich with a dusting of cocoa. I make them for Christmas parties, holiday cookie exchanges, and potluck gatherings because they're easier to transport and serve than traditional tiramisu. Unfilled cookies stay fresh at room temperature for 2 to 3 days or freeze for up to 3 months.
Ingredients
For the Cookie Dough:
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon espresso powder
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
For the Mascarpone Cream:
- 6.34 ounces mascarpone cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon espresso powder
- 2 tablespoons cocoa powder for dusting
Instructions
- In a large mixing bowl, add the softened butter, granulated sugar, light brown sugar, vanilla extract, kosher salt, and espresso powder. Beat with an electric mixer on medium speed until smooth and creamy.¾ cup unsalted butter, ½ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 1 tablespoon espresso powder
- Mix in the egg and egg yolk until the mixture becomes light and fluffy.1 large egg, 1 large egg yolk
- Add the all-purpose flour and baking soda. Mix on low speed just until the dough is almost combined. Do not overmix to keep the cookies soft.2 ¼ cups all-purpose flour, 1 teaspoon baking soda
- Scoop about 2 tablespoons of dough for each cookie and place them on a parchment-lined baking sheet, leaving enough space for spreading.
- Bake in a preheated oven at 350°F (180°C) for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, combine the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric mixer until stiff peaks form.1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, 1 teaspoon espresso powder
- Gently fold in the room-temperature mascarpone cheese with a spatula until the mixture is smooth and creamy.6.34 ounces mascarpone cheese
- Transfer the mascarpone cream to a piping bag fitted with a round tip. Pipe the cream onto each cooled cookie.
- Lightly dust the tops with cocoa powder before serving.2 tablespoons cocoa powder
Video
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Notes
- Don't skip the extra egg yolk: The extra egg yolk gives the cookies their melt-in-your-mouth texture by making the center extremely soft and tender.
- Watch the baking time closely: Bake until the edges are lightly golden and the centers still look soft, as they’ll finish cooking on the sheet.
- Use room temperature mascarpone: Cold mascarpone doesn’t mix well and can turn lumpy, so let it sit at room temperature for about 30 minutes before making the cream.
- Beat the cream to stiff peaks before adding mascarpone: Add the mascarpone only after you see firm peaks, or the cream won’t hold its shape.
- Pipe the cream while the cookies are completely cool: If the cookies are warm, the mascarpone will melt. Let them cool first for 30 minutes before topping.
- Store filled cookies in the fridge: The mascarpone cream has dairy, so keep the cookies in an airtight container in the fridge for up to 2-3 days, or freeze the unfilled ones for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 37gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 67mgSodium: 178mgPotassium: 66mgFiber: 1gSugar: 21gVitamin A: 551IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!