Tiramisu Cookies
Ingredients
- Espresso Cookies:
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- Mascarpone Cream:
- 8 ounces mascarpone cheese, cold
- ½ cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- 1 –2 tablespoons unsweetened cocoa powder for dusting
Instructions
- In a medium bowl, whisk together the flour, instant espresso powder, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
- Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients to the butter mixture and mix on low speed just until a soft cookie dough forms. Do not overmix.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the chilled dough into approximately 2 tablespoon portions and gently roll into balls. Arrange on the prepared baking sheets about 2 inches apart. 6 cookies on each sheet. Slightly flatten each ball.
- Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before topping.
- To make the mascarpone cream, add the cold mascarpone cheese, powdered sugar, and vanilla to a medium bowl. Beat on low speed just until smooth.
- With the mixer running on low, slowly pour in the cold heavy cream. Increase to medium speed and beat just until the mixture becomes thick and holds medium-to-stiff peaks. Do not overmix.
- Transfer the mascarpone cream to a piping bag fitted with a large round or star tip. Pipe a generous swirl onto each completely cooled cookie. Then smooth with an offset spatula.
- Lightly dust the tops with cocoa powder in a small sieve, just before serving.
Notes
- Use instant espresso powder. Instant espresso powder dissolves into the cookie dough and provides a smooth, concentrated coffee flavor. Avoid using regular ground coffee, which can leave a gritty texture.
- Don't skip chilling the dough. Refrigerating the dough for the full 30 minutes helps prevent excessive spreading and creates thicker, softer cookies that are easier to decorate.
- Don't overbake! Remove the cookies when the edges are just set but the centers still look slightly soft. They'll continue to firm up as they cool, giving you that perfect chewy texture.
- Cool the cookies completely. Warm cookies will soften the mascarpone cream and cause it to lose its beautiful shape. A little patience makes all the difference!
- Keep the mascarpone and cream cold. Cold ingredients help the frosting whip into a thick, fluffy consistency that's perfect for piping.
- Avoid overwhipping the topping. Stop mixing as soon as the mascarpone cream holds medium-to-stiff peaks. Too much mixing can make it grainy or cause it to separate.
- Dust with cocoa just before serving. For the prettiest presentation, wait until the last minute to add the cocoa powder so it doesn't absorb moisture from the cream.
- Make the cookies ahead. Bake the espresso cookies a day in advance, store them in an airtight container, and add the mascarpone topping the next day for easy entertaining.
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