Description
These Tiramisu Cookies combine the rich flavors of espresso and mascarpone in a soft, chewy coffee sugar cookie base topped with a light, fluffy mascarpone frosting and a dusting of cocoa powder. Perfect as a sophisticated dessert or an indulgent snack for coffee lovers.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Prepare espresso butter: In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.
- Mix dry ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Add the egg and vanilla extract, whisking until smooth.
- Make cookie dough: Stir the dry ingredients into the wet ingredients in two additions until just combined to form the cookie dough.
- Preheat oven and rest dough: Preheat the oven to 375 F (190 C) for 20-30 minutes. Line a baking sheet with parchment paper. Let the dough rest while the oven preheats for 30 minutes.
- Scoop and bake cookies: Using a medium cookie scoop (2 tablespoons), place dough balls 3 inches apart on the baking sheet. Bake for 12 minutes or until edges are set and centers slightly puffed.
- Cool cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely to room temperature.
- Prepare frosting: On low speed, whisk the mascarpone until smooth. Add espresso powder, vanilla extract, and powdered sugar; mix until combined.
- Add heavy cream to frosting: Slowly add cold heavy cream on low speed. After all cream is added, increase to medium speed for 2-3 minutes until light and fluffy.
- Frost cookies and garnish: Spread 1-2 tablespoons of mascarpone frosting on each cookie using a spatula in a circular motion. Dust with cocoa powder and serve.
Notes
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Unfrosted cookies can be stored at room temperature in an airtight container for 1-2 days.
- For a stronger coffee flavor, increase espresso powder slightly in cookies and frosting.
- Make sure mascarpone and heavy cream are cold for best frosting texture.
- Allow dough to rest before baking to improve texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
