Name: Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: PT-491247H41M40S
Total time: 1 h 11 min
Cuisine: Italian-inspired
Ingredients: 110 g butter; 100 g granulated sugar; 100 g dark brown sugar; 1 egg (57-60 g with shell); 1 tsp vanilla extract; 230 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp instant espresso powder; 1/2 tsp salt; 180 g mascarpone cheese; 1 tsp vanilla extract; 90 g confectioners sugar; 20 g agave or honey; 120 g heavy cream; 1 tbsp cocoa powder (for dusting)

Ingredients

110 g butter

100 g granulated sugar

100 g dark brown sugar

1 egg (57-60 g with shell)

1 tsp vanilla extract (divided)

230 g all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp instant espresso powder

1/2 tsp salt

180 g mascarpone cheese

90 g confectioners sugar

20 g agave or honey

120 g heavy cream

1 tbsp cocoa powder (for dusting)

Instructions

Step 1: Melt the butter in the microwave or over low-medium heat without letting it bubble. Pour into a large mixing bowl and chill in the fridge until it reaches room temperature, about 20 minutes.

Step 2: Add the granulated sugar and brown sugar to the butter. Whisk together for 1 minute using a spatula or mix with a stand mixer paddle attachment.

Step 3: Mix in the egg and 1 tsp vanilla extract until fully combined.

Step 4: In a separate bowl, combine the flour, baking powder, baking soda, instant espresso powder, and salt. Add this dry mix to the wet mixture and stir with a spatula until just combined.

Step 5: Using a 2 tbsp (1.3 ounce) cookie scoop, portion out 11 cookies onto a baking tray lined with baking paper. Roll each cookie into a ball by hand, then chill the tray in the fridge for 1 hour to set.

Step 6: Preheat the oven to 180ºC (355ºF). Line a baking sheet with baking paper and place 6 cookies per sheet. Bake one tray at a time for 10–11 minutes.

Step 7: Let the cookies cool on the baking tray for 3 minutes, then transfer them to a cooling rack to cool completely.

Step 8: For the mascarpone cream, whip together mascarpone cheese, confectioners sugar, agave or honey, heavy cream, and the remaining 1 tsp vanilla extract using an electric mixer or stand mixer with a whisk attachment until stiff peaks form.

Step 9: When ready to serve, fill a piping bag fitted with a piping tip (such as Wilton 2A) with the mascarpone cream. Pipe swirls on top of each cookie, starting from the center and moving outward.

Step 10: Dust the finished cookies lightly with cocoa powder using a fine mesh sieve.

Tips & Variations

Use good quality instant espresso powder for the best coffee flavor without added bitterness.

Chill the cookie dough well before baking to prevent spreading and keep cookies soft.

For a fun twist, add a few chocolate chips to the cookie dough for extra texture.

If you prefer a less sweet topping, reduce the confectioners sugar in the mascarpone cream by half.

Storage

Store assembled tiramisu cookies in an airtight container in the refrigerator for up to 3 days. The mascarpone cream topping is best kept chilled. To serve, allow cookies to come to room temperature or enjoy chilled. The cookie bases can be stored separately at room temperature for up to 5 days before adding the cream.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies and store them in an airtight container at room temperature for up to 5 days. Add the mascarpone cream topping just before serving to keep the cookies fresh and prevent sogginess.

Can I substitute mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream, but the flavor and texture will be slightly different. For best results, use authentic mascarpone cheese to keep the creamy, authentic tiramisu taste.