These Tiramisu-inspired cookies are the ultimate treat for coffee and dessert lovers alike. Each thick, rich cookie is infused with the bold flavor of espresso and topped with a smooth, creamy mascarpone mixture, dusted with a generous layer of cocoa powder. The result is a delightful blend of two classic desserts—tiramisu and cookies—giving you the best of both worlds in every bite. The cookies are soft and chewy, while the mascarpone topping adds a luxurious creaminess that elevates this dessert to a whole new level. Perfect for special occasions or whenever you want to indulge in something truly decadent.
Why You'll Love This:
You’ll love these Tiramisu Cookies for their rich coffee flavor and the luxurious creaminess of the mascarpone topping. The combination of espresso and cocoa powder gives these cookies an authentic tiramisu taste, while the soft, chewy texture of the cookie provides a satisfying contrast to the smooth cream. These cookies are easy to make, yet they look and taste like they came straight from a gourmet bakery. Whether you’re a fan of tiramisu, coffee, or just love a good cookie, this recipe is sure to become a favorite. Plus, the recipe makes enough to share—if you’re willing!
Perfect Occasion:
These Tiramisu Cookies are perfect for a variety of occasions, from dinner parties and holiday gatherings to a cozy night in with a cup of coffee. Their elegant presentation and complex flavors make them an excellent choice for special events where you want to impress your guests. They’re also a great option for a dessert table, bringing a touch of sophistication to any celebration. If you’re hosting a brunch or afternoon tea, these cookies will pair beautifully with a hot cup of coffee or espresso.
Decoration Tips:
To make these cookies even more visually appealing, you can pipe the mascarpone cream onto the cookies using a star tip for a decorative finish. After dusting with cocoa powder, consider adding a single chocolate-covered coffee bean or a sprinkle of finely grated chocolate on top for an extra touch of elegance. If you’re serving these cookies for a special occasion, you can also arrange them on a decorative plate or tiered stand, garnished with a few fresh mint leaves or a sprinkle of powdered sugar.
Ingredients:
For the Cookies:
- 110g butter
- 80g granulated sugar
- 80g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 230g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon instant espresso powder
- 1/2 teaspoon salt
For the Mascarpone Cream:
- 180g mascarpone cheese
- 1 teaspoon vanilla extract
- 90g confectioners sugar
- 20g agave or honey
- 120g heavy cream
- 1 tablespoon cocoa powder (for dusting)
Instructions:
Prepare the Cookies:
- Begin by melting the butter either in the microwave or in a small saucepan over low-medium heat. Be careful not to let the butter bubble, as this will cause some of the liquid to evaporate.
- Pour the melted butter into a large mixing bowl and allow it to cool to room temperature by placing it in the fridge for about 20 minutes.
- Once the butter has cooled, add the granulated sugar and brown sugar to the bowl. Using a spatula or a stand mixer with the paddle attachment, whisk the mixture together for about 1 minute until well combined.
- Add the egg and vanilla extract to the mixture and continue to mix until everything is fully incorporated.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Stir these dry ingredients together until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, using a spatula to fold everything together until just combined, being careful not to overmix.
- Using a cookie scoop (about 2 tablespoons or 1.3 ounces), portion out 11 cookies and place them on a tray lined with baking paper. Roll each portion between your hands to form a ball.
- Place the prepared cookie dough balls in the fridge to chill for 1 hour.
- Meanwhile, preheat your oven to 180ºC (355ºF) and prepare a baking sheet by lining it with baking paper.
- Once the dough has chilled, place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes, until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking tray for 3 minutes before transferring them to a cooling rack to cool completely.
Prepare the Mascarpone Cream:
- In a mixing bowl, combine the mascarpone cheese, vanilla extract, confectioners sugar, and agave or honey.
- Using an electric mixer or a whisk, beat the mixture until it’s smooth and creamy.
- In a separate bowl, whip the heavy cream until it reaches stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a light and airy mascarpone cream.
Assemble the Cookies:
- Once the cookies have cooled completely, spread or pipe a generous amount of mascarpone cream onto each cookie.
- Dust the tops of the cookies with cocoa powder using a fine mesh sieve for an even layer of cocoa.
Enjoy!
