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.
Equipment
- Mixing bowls
- Whisk
- Baking tray
- Baking parchment
- Hand mixer or stand mixer
- Spatula
- Sieve or tea strainer
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
Calories: 350kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 65mgSodium: 190mgPotassium: 110mgFiber: 1gSugar: 19gVitamin A: 650IUCalcium: 50mgIron: 1.2mg
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