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Tiramisu Cookies: A Delicious Fusion of Two Favorite Desserts

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Tiramisu is one of those iconic desserts that effortlessly captures the hearts of all who taste it. The combination of rich espresso-soaked ladyfingers, a luscious mascarpone cream, and a dusting of cocoa powder creates a flavor profile that’s both indulgent and sophisticated. It’s a dessert that celebrates the deep flavors of coffee and cocoa while remaining light, airy, and creamy. Now, imagine capturing all of these luxurious flavors in a bite-sized treat. That’s exactly what Tiramisu Cookies deliver—a decadent fusion of two beloved desserts: cookies and tiramisu. These cookies are a perfect marriage of thick, coffee-infused dough and smooth, creamy mascarpone topping. It’s like getting the best of both worlds—cookies and tiramisu—packed into one delicious bite.

Ingredients

Scale

For the Cookies:

  • 110 g butter: The base of the cookie dough, butter provides richness, moisture, and flavor. It helps create a soft yet slightly crisp texture in the cookies.
  • 100 g granulated sugar: Adds sweetness to the dough, while contributing to the crispness and texture of the cookies.
  • 100 g dark brown sugar: Deepens the sweetness with its molasses-like flavor, adding complexity and depth to the dough.
  • 1 egg (57-60 g with shell): Acts as a binding agent in the dough, providing structure and helping the cookies hold together.
  • 1 teaspoon vanilla extract: A classic ingredient in cookie recipes, vanilla adds warmth and richness, enhancing the other flavors in the dough.
  • 230 g all-purpose flour: The main dry ingredient that gives structure to the cookies, making them firm yet tender.
  • ½ teaspoon baking powder: A leavening agent that helps the cookies rise slightly and become soft and light.
  • ½ teaspoon baking soda: Works in conjunction with the baking powder to ensure the cookies spread and bake evenly.
  • 1 tablespoon instant espresso powder: The key ingredient for infusing the cookies with that signature coffee flavor that makes them taste like tiramisu.
  • ½ teaspoon salt: Balances the sweetness and enhances all the other flavors in the dough.

For the Mascarpone Cream:

  • 180 g mascarpone cheese: The star of the topping, mascarpone cheese brings a creamy, rich texture that mimics the traditional tiramisu filling.
  • 1 teaspoon vanilla extract: Adds a lovely note of sweetness and warmth to the cream, complementing the richness of the mascarpone.
  • 90 g confectioners’ sugar: Provides sweetness to the cream while ensuring it has the perfect smooth consistency.
  • 20 g agave or honey: A natural sweetener that adds a touch of sweetness and helps to maintain the smooth texture of the cream.
  • 120 g heavy cream: The whipped cream lightens up the mascarpone, giving it an airy and smooth texture that holds its shape when piped onto the cookies.
  • 1 tablespoon cocoa powder: Used for dusting the top of the cookies, this gives them the classic tiramisu look and adds a hint of cocoa flavor.

Instructions

Preparing the Cookies:

  1. Melt the Butter: Start by melting the butter, either in the microwave or in a small saucepan over low to medium heat. Be careful not to let it bubble or burn. Once the butter is melted, pour it into a large mixing bowl and let it cool to room temperature. This will take about 20 minutes. Allowing the butter to cool ensures that it doesn’t affect the texture of the dough.
  2. Mixing the Wet Ingredients: After the butter has cooled, add the granulated sugar and brown sugar to the bowl. Using a spatula, mix the sugars into the butter for about a minute. Alternatively, you can use a stand mixer with the paddle attachment. Once the sugars are fully incorporated, add the egg and vanilla extract. Mix everything together until smooth and fully combined.
  3. Preparing the Dry Ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, instant espresso powder, and salt. These dry ingredients are essential for giving the cookies structure and flavor. The espresso powder is particularly important—it provides the coffee flavor that is characteristic of tiramisu.
  4. Combining Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Use a spatula to mix everything together until just combined. Be careful not to overmix, as that can lead to tough cookies. The dough should be thick and slightly sticky, which is ideal for a chewy texture.
  5. Forming the Cookies: Use a 2-tablespoon (1.3-ounce) cookie scoop to portion out 11 cookie dough balls. Place them on a baking tray lined with parchment paper. Once they’re on the tray, roll them gently between your hands to smooth them out. This step ensures that the cookies bake evenly. After shaping the dough, place the tray in the refrigerator for about 1 hour to chill the dough. Chilling is crucial to ensure the cookies retain their shape during baking.
  6. Preheat the Oven: While the dough chills, preheat the oven to 355ºF (180ºC). Line a baking sheet with parchment paper. This will help prevent the cookies from sticking to the tray and ensure they bake evenly.
  7. Baking the Cookies: Once the dough is chilled, take the tray out of the refrigerator and place 6 cookies on a baking sheet, leaving enough space between them to spread as they bake. Bake the cookies for 10-11 minutes, keeping an eye on them. They should be golden brown around the edges but soft in the center. Once done, remove them from the oven and let them cool on the baking sheet for 3 minutes. After this, transfer them to a cooling rack to cool completely.

Preparing the Mascarpone Cream:

  1. Whipping the Mascarpone Cream: In a medium bowl, combine the mascarpone cheese, vanilla extract, confectioners’ sugar, and agave or honey. Using an electric mixer or stand mixer with a whisk attachment, whip the ingredients together until they form stiff peaks. The mixture should hold its shape and be smooth and creamy. If you’re not using the mascarpone cream immediately, cover the bowl with plastic wrap and refrigerate it until you’re ready to assemble the cookies.
  2. Piping the Mascarpone Cream: When the cookies have cooled completely, transfer the mascarpone cream to a piping bag fitted with a piping tip (e.g., Wilton 2A). Pipe a generous swirl of the mascarpone cream onto each cookie, starting from the center and working your way outward. This creates a beautiful swirl effect that mimics the layers of tiramisu.
  3. Dusting with Cocoa Powder: To finish the cookies, sift a tablespoon of cocoa powder over the top of the mascarpone cream. This step is essential for giving the cookies that signature tiramisu appearance and flavor. The cocoa powder adds a rich, chocolatey depth that perfectly complements the coffee and cream.

Notes

  • Chill the Dough: Don’t skip the chilling step. Chilling the dough helps the cookies hold their shape and results in a thicker, chewier texture. It also makes them easier to handle.
  • Instant Espresso Powder: For the best coffee flavor, use high-quality instant espresso powder. If you prefer, you can substitute it with strong brewed coffee, but the espresso powder gives a more concentrated flavor.
  • Mascarpone Cream: If you want a lighter cream, you can reduce the amount of heavy cream slightly. However, keep in mind that it may not hold its shape as well. You can also experiment with different sweeteners like maple syrup or brown sugar for a unique twist.
  • Serving Suggestions: These cookies are delicious on their own, but you can serve them with a cup of coffee or espresso for a true tiramisu experience. They also make an excellent addition to a dessert table or a party spread.

Find it online: https://paularecipes.com/tiramisu-cookies-a-delicious-fusion-of-two-favorite-desserts/