Okay, friends, let’s talk Tiramisu Cookies! I’m seriously obsessed with tiramisu. That creamy, coffee-soaked goodness? I could eat it every day. But sometimes, you know, you just want something a little…easier. That’s where these Tiramisu Cookies come in.
Imagine this: coffee sugar cookies – yes, you heard me right! – topped with the most dreamy espresso mascarpone frosting. It’s like tiramisu decided to get together with a sugar cookie and have a delicious little baby. My favorite part is the dusting of cocoa powder at the end. It’s the perfect touch. Trust me, these Tiramisu Cookies are gonna be your new go-to when that tiramisu craving hits!
Why You’ll Love These Tiramisu Cookies
Seriously, you NEED these in your life! Here’s why:
- That unique tiramisu flavor in cookie form? Come ON!
- Need a pick-me-up? These have a serious coffee kick.
- The mascarpone frosting is out-of-this-world delicious.
- They’re surprisingly easy to make, I promise!
- If you’re a coffee lover, these Tiramisu Cookies are calling your name.
The Perfect Blend of Coffee and Dessert
For me, it’s all about that coffee and dessert combo. And these Tiramisu Cookies totally nail it! You get the sweetness of the cookie, but then BAM! That coffee flavor hits you just right. It’s like a little party in your mouth, seriously!
Ingredients for Tiramisu Cookies
Alright, let’s gather our troops! Here’s what you’ll need to make these amazing Tiramisu Cookies. Don’t worry, most of it’s stuff you probably already have. I’ve added the measurements I use, just to make things super clear.
- 1 cup (226 g) unsalted butter – softened, but not melted!
- 1 tablespoon instant powder espresso – this is key for that coffee kick!
- 2½ cups (300 g) all purpose flour – all-purpose is all you need!
- 2 teaspoons cornstarch – for that soft, tender crumb.
- 1 teaspoon baking powder – helps ’em rise!
- ¼ teaspoon baking soda – just a pinch!
- 1½ cups (300 g) granulated sugar – for sweetness, of course!
- 1 large egg (US), room temperature – makes it mix better.
- 1 teaspoon (5 ml) vanilla extract – because vanilla makes everything better.
- 8 oz. mascarpone cheese, cold – super important for the frosting!
- 1½ cups (180 g) powdered sugar – for the frosting too!
- 2 teaspoons instant powder espresso – more coffee flavor for the frosting!
- 1 teaspoon (5 ml) vanilla extract – again, vanilla is our friend.
- 1 cup (237 ml) cold heavy whipping cream – for that dreamy frosting texture.
- 2 tablespoons (10 g) cocoa powder for dusting – the final touch!
Ingredient Notes for the Best Tiramisu Cookies
Okay, a few little secrets! Make sure that mascarpone is COLD, like straight-from-the-fridge cold, or your frosting will be a melty mess. Trust me on this one! As for the espresso powder, I use the instant stuff you can find in the coffee aisle. And all-purpose flour is perfect here, no need for anything fancy!
How to Make Tiramisu Cookies: Step-by-Step Instructions
Alright, let’s get down to business! I’m gonna walk you through making these Tiramisu Cookies step-by-step. Don’t worry, it’s easier than you think! Just follow along, and you’ll be munching on these beauties in no time.
Making the Cookie Dough for Tiramisu Cookies
First, melt that butter and whisk in the espresso powder. It’ll smell AMAZING! Then, pop it in the fridge for about 10 minutes to cool down. You don’t want it to be hot, just cooled but still liquid-y.
While the butter’s chilling, whisk together the flour, cornstarch, baking powder, and baking soda in a separate bowl. This makes sure everything’s evenly distributed. Now, in a bigger bowl, whisk that cooled espresso butter with the sugar until it’s nice and smooth. Add the egg and vanilla, and whisk again.
Okay, now for the fun part! Gradually stir the dry ingredients into the wet ingredients until *just* combined. Don’t overmix! A few streaks of flour are totally fine. We want these Tiramisu Cookies to be soft, not tough.
Baking Your Tiramisu Cookies to Perfection
Preheat your oven to 375 F (190 C). While it’s heating up, line a baking sheet with parchment paper. This will save you SO much cleanup later! Now, this is important: let the dough rest for 30 minutes. I know, it’s hard to wait, but trust me, it’s worth it. This helps prevent the cookies from spreading too thin.
Scoop the cookie dough onto the baking sheet, leaving about 3 inches (8 cm) between each one. Bake ’em at 375 F (190 C) for 10-12 minutes. You want them to be lightly golden around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Preparing the Mascarpone Frosting for Tiramisu Cookies
Okay, while those cookies are cooling, let’s whip up the frosting! Make sure that mascarpone cheese is COLD! Whisk it until it’s nice and smooth. Then, mix in the espresso powder, vanilla, and powdered sugar.
Here comes the magic: slowly mix in the cold heavy whipping cream. Then, increase the speed to medium and whip for 2-3 minutes until the frosting is light and fluffy. Don’t overbeat it, or it’ll get too thick!
Assembling Your Delicious Tiramisu Cookies
Once the cookies are completely cool, it’s frosting time! Top each cookie with a generous dollop of that amazing mascarpone frosting. And finally, dust them with cocoa powder. This is the part that makes them look like real tiramisu! Now, go grab a cookie and enjoy the fruits of your labor!
Tips for the Best Tiramisu Cookies
Want to make sure your Tiramisu Cookies are totally perfect? Here are a few little things I’ve learned along the way! First, don’t overbake them! A slightly soft center is way better than a dry, crumbly cookie. Also, chilling that dough is key – don’t skip that step! And remember, super cold mascarpone for the frosting. Trust me, these little things make a BIG difference!
Tiramisu Cookies Variations
Wanna get a little wild? These Tiramisu Cookies are super easy to customize! Try adding a different extract to the frosting – almond would be amazing! Or how about a pinch of cinnamon or nutmeg to the cookie dough? You could even add a little coffee liqueur or rum to the frosting for an extra kick! Get creative and make them your own!
Storing Your Tiramisu Cookies
Okay, so you’ve made these amazing Tiramisu Cookies, but what if you have leftovers? (If you even *have* leftovers, that is!). The best way to store them is in an airtight container in the fridge. That mascarpone frosting needs to stay nice and cold, you know! They’ll stay fresh for about 3-4 days. But honestly? They’re usually gone way before then!
Frequently Asked Questions About Tiramisu Cookies
Got questions? I got answers! Here are some of the most common things people ask me about these Tiramisu Cookies. Don’t worry, I’ve got you covered!
Can I freeze them? Yep! Freeze the cookies *without* the frosting. Then, when you’re ready to eat them, thaw them out and add the fresh frosting. Easy peasy!
Can I use regular coffee instead of espresso powder? Well, you *could*, but it won’t be the same. The espresso powder gives it that intense coffee flavor that’s so important for Tiramisu Cookies. Trust me, it’s worth getting the espresso!
What if my frosting is too thin? Oops! It happens! Just pop it in the fridge for about 30 minutes to firm up. If it’s still too thin, add a little more powdered sugar, a tablespoon at a time, until it reaches the right consistency.
Nutritional Information for Tiramisu Cookies
Okay, so you wanna know about the nutrition? Well, keep in mind that it’s just an estimate. It really depends on the brands and ingredients you use. So, you know, take it with a grain of salt!
Rate This Tiramisu Cookies Recipe
Hey, if you try these Tiramisu Cookies, let me know what you think! Leave a rating and a comment – I’d love to hear how they turned out for you!
Print
Bake Unforgettable Tiramisu Cookies in Just 45 Minutes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Tiramisu Cookies: Coffee sugar cookies topped with espresso mascarpone frosting and cocoa powder.
Ingredients
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Melt the butter and whisk in the espresso powder. Cool in the fridge for 10 minutes.
- Whisk together flour, cornstarch, baking powder, and baking soda.
- Whisk cooled espresso butter with sugar. Add egg and vanilla.
- Stir dry ingredients into wet ingredients until just combined.
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper. Let dough rest for 30 minutes.
- Scoop cookie dough onto the baking sheet, 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 10-12 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Whisk mascarpone cheese until smooth. Mix in espresso powder, vanilla, and powdered sugar.
- Slowly mix in heavy cream. Increase speed to medium for 2-3 minutes until fluffy.
- Top cookies with mascarpone frosting. Dust with cocoa powder.
Notes
- Resting the dough is crucial for preventing the cookies from spreading too thin.
- Ensure the mascarpone cheese is cold for the best frosting consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
