Description
Delight in these Tiramisu Cookies, a perfect blend of rich espresso flavor and creamy mascarpone filling. These sandwich cookies combine the classic coffee-infused Italian dessert with a soft, buttery cookie base and a dusting of cocoa powder, making them an irresistible treat for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
For the Cookies
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) brewed espresso or strong coffee, cooled
For the Filling
- 1 cup (240ml) mascarpone cheese, softened
- 1/2 cup (60g) powdered sugar
- 2–3 teaspoons cooled brewed espresso
For Dusting
- 2 tablespoons cocoa powder
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, instant espresso powder, baking soda, and salt, ensuring even distribution of the leavening and flavoring agents.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring until just combined to form the cookie dough without overmixing.
- Form Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges of the cookies turn lightly golden, indicating they are done but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set without becoming soggy.
- Prepare Mascarpone Filling: While the cookies cool, mix the softened mascarpone cheese with powdered sugar and 2–3 teaspoons of cooled espresso until smooth and creamy.
- Assemble Cookies: Once cooled, sandwich two cookies together with a generous spoonful of the mascarpone filling, pressing gently to secure.
- Finish and Serve: Dust the assembled sandwich cookies with cocoa powder to emulate classic tiramisu flavor and serve immediately or store chilled.
Notes
- For thicker, puffier cookies, chill the dough for 30 minutes before baking.
- For an adult twist, add a splash of coffee liqueur to the mascarpone filling.
- Store assembled cookies in the refrigerator and bring them to room temperature before serving to enhance flavor and texture.
