Description
Soft and chewy tiramisu cookies combine rich espresso flavors with a creamy mascarpone frosting and a dusting of cocoa powder. These indulgent cookies offer all the delicious flavors of classic tiramisu in an easy-to-make, no-chill cookie recipe.
Ingredients
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant espresso powder
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. (226 g) mascarpone cheese, cold
- 1 ½ cups (180 g) powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder, for dusting
Instructions
- Prepare the espresso butter: Melt the butter in a small bowl and whisk in the espresso powder until fully dissolved. Transfer to the refrigerator and let cool for about 10 minutes before using.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda until evenly combined. This step ensures the leavening agents are well distributed throughout the dough.
- Combine the wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until light and fluffy. Add the egg and vanilla extract, whisking until smooth and fully incorporated.
- Incorporate the dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft and tender.
- Preheat and prepare the baking sheet: Set the oven to 375°F (190°C) and allow it to preheat for at least 20 minutes. Line a large baking sheet with parchment paper.
- Shape and bake the cookies: Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving at least 3 inches of space between them. Bake for 10-12 minutes, or until the edges are set and the centers are slightly puffed. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the frosting: In a mixing bowl, whisk the mascarpone cheese on low speed until smooth. Add the espresso powder, vanilla extract, and powdered sugar, mixing until fully combined. Gradually add the heavy cream while continuing to mix on low. Once incorporated, increase the mixer speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
- Frost and garnish: Spread 1-2 tablespoons of mascarpone frosting onto each cooled cookie using a spoon or icing spatula. Lightly dust with cocoa powder before serving for the perfect tiramisu-inspired finish.
Notes
- Let the butter cool slightly after melting to prevent the cookies from spreading too much during baking.
- Use Dutch-processed cocoa powder for a richer, deeper chocolate flavor.
- Ensure cookies are completely cool before frosting to prevent the mascarpone from melting.
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg