Eightyrecipes
Tiramisu Cookies
Bold, chewy-edged, and generously crowned with creamy mascarpone, these tiramisu cookies deliver your favorite Italian dessert in a joyful handheld bite. They boast a dreamy combination of coffee-kissed dough and silky mascarpone topping, bursting with flavor and minimal fuss. Cozy, slightly fancy, and ready to impress, these cookies are perfect for dessert spreads or coffee breaks.
Ingredients
Cookie Dough
- 115 g unsalted butter melted
- 2 tbsp instant coffee powder dark roast style preferred
- 100 g granulated sugar
- 50 g light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract divided, for dough and cream
- 150 g plain flour all-purpose
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Mascarpone Cream Topping
- 80 ml double cream cold
- 40 g icing sugar
- 1/2 tsp vanilla extract
- 100 g mascarpone cheese cold, best from the fridge
- unsweetened cocoa powder for dusting, Dutch-processed preferred
Instructions
- Melt the butter and dissolve the coffee: Gently melt the butter, then immediately whisk in the instant coffee powder until fully dissolved with no granules remaining.
- Add sugars and vanilla: Add granulated sugar, brown sugar, and 1/2 tsp vanilla extract to the warm butter-coffee mix. Whisk until the mixture is glossy. Whisk in the egg until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Combine wet and dry: Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix; stop when just combined and no flour streaks remain.
- Shape and chill: Scoop the dough into 6 evenly sized balls, place on a tray or plate. Refrigerate for at least 30 minutes to firm up.
- Preheat and bake: While the dough chills, preheat your oven to 180°C (350°F). Arrange the dough balls on a parchment-lined baking tray, spaced apart. Bake for 18–20 minutes, until golden at the edges but soft in the centers.
- Cool completely: Let baked cookies cool fully on a rack before topping (if topped too soon, the cream will melt).
- Whip the cream: In a bowl, whisk double cream, icing sugar, and remaining 1/2 tsp vanilla extract until soft peaks form.
- Add mascarpone: Gently fold or mix in mascarpone cheese until the frosting is thick, silky, and spreadable. Don't overmix.
- Assemble and finish: Dollop or pipe mascarpone cream onto each cooled cookie. Finish with a light dusting of cocoa powder using a sieve or tea strainer.
Notes
For a make-ahead option, freeze baked (but unfrosted) cookies up to a month, then thaw and top with cream before serving. Variations: substitute mascarpone with full-fat cream cheese, use decaf instant coffee, add chocolate chunks for extra indulgence, or make minis by making 12 smaller cookies and reducing bake time slightly.
Nutrition
Nutrition is an estimate, calculated automatically.
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