Tiramisu Cookies
Add the beauty of tiramisu to your cookies with this easy tiramisu cookies recipe. They're so easy to make and it's almost impossible to describe how tasty they are.
Servings: 9
Equipment
- Pastry Bag and Large Round Piping Tip
- Cookie Scoop 2½-Inch
Ingredients
For the Cookies:
- 2 Cups all purpose flour spooned and leveled
- 3 Tablespoons espresso powder
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- ½ Cup salted butter at room temperature
- ¾ Cup granulated white sugar
- ¼ Cup brown sugar packed
- 2 eggs
- 1 Teaspoon vanilla extract
For the Frosting:
- ½ Cup salted butter at room temperature
- 8 Ounces mascarpone cheese at room temperature
- 3 Cups powdered sugar
- ½ Teaspoon salt
For Dusting:
- 1 Tablespoon Dutch processed cocoa powder
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
Make the Cookie Dough:
- In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt. Set aside for now.
- In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy, 2 or 3 minutes.
- Add the eggs and vanilla extract and mix until fully combined.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a 2½-inch cookie scoop, scoop out the cookies and arrange them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
- Bake for 11 to 13 minutes or until the edges are lightly golden.
- Remove the tiramisu cookies from the oven and let them cool completely on a wire rack.
Make the Frosting:
- In a small bowl, beat the butter and mascarpone cheese together until smooth.
- Add the powdered sugar and salt to the bowl and continue beating the mixture until light and fluffy, 2 or 3 minutes.
Frost and Finish the Cookies:
- Once the cookies are cooled, pipe the mascarpone mixture on top of each cookie.
- Dust the cookies with cocoa powder and espresso powder and serve.
Notes
Don't overmix the batter: When you make tiramisu cookies, only mix the cookie dough until the dry and wet ingredients are just combined. Overmixing can make the cookies dense.
Piping on the frosting: Use a pastry bag with large round tip or a Ziploc bag with the corner snipped off. If you don't have any of that, you can add the frosting with an offset spatula or wide knife.
Room temperature dairy: Bring the butter and mascarpone cheese to room temperature, so they mix easier.
Larger cookies: You can use a larger cookie scoop to make bigger cookies. Expect them to take another minute or 2 in the oven.
Piping on the frosting: Use a pastry bag with large round tip or a Ziploc bag with the corner snipped off. If you don't have any of that, you can add the frosting with an offset spatula or wide knife.
Room temperature dairy: Bring the butter and mascarpone cheese to room temperature, so they mix easier.
Larger cookies: You can use a larger cookie scoop to make bigger cookies. Expect them to take another minute or 2 in the oven.
Nutrition
Calories: 661kcal | Carbohydrates: 86g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 499mg | Potassium: 131mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1036IU | Calcium: 86mg | Iron: 2mg
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