Description
Indulge in the perfect blend of coffee and cream with these delectable Tiramisu Cookies. These soft, espresso-infused cookies are topped with a luscious mascarpone frosting, creating a delightful twist on the classic Italian dessert. Perfect for coffee lovers and dessert enthusiasts alike!
Ingredients
Units
Scale
For the Cookies:
- 1 2/3 cups all-purpose flour (200g)
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 2/3 cup granulated sugar (133g)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste
For the Frosting:
- 4 ounces mascarpone cheese, room temperature (113g)
- 4 ounces cream cheese, room temperature (113g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla bean paste
- Pinch of salt
- 1 cup cold heavy cream (240mL)
- 2 teaspoons Kahlua (optional)
- Dark cocoa powder for dusting
Instructions
- Prepare the oven: Preheat the oven to 350°F. This ensures the oven is at the correct temperature when you’re ready to bake the cookies.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt. This step ensures even distribution of the dry ingredients throughout the cookie dough.
- Cream butter and sugar: In the bowl of a stand mixer with the paddle attachment (or a large bowl using a handheld mixer), beat the butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. This process incorporates air into the mixture, resulting in a lighter cookie texture.
- Add wet ingredients: Add the egg and vanilla, then mix on low speed for about 30 seconds, just until combined. Overmixing at this stage can lead to tough cookies.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until combined. This gentle incorporation prevents overmixing and ensures tender cookies.
- Shape cookies: Scoop 1½ tablespoon-sized portions (about 30g) and roll each into a neat ball. Place the cookies about 2 inches apart on two parchment or silicone-lined baking sheets. This spacing allows for proper spreading during baking.
- Bake cookies: Bake for 9 to 10 minutes or until the edges are lightly golden and the cookies are puffed and dry on top. Let them cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.
- Prepare frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream cheese, confectioners’ sugar, vanilla, and salt on medium speed until creamy and well combined, about 1 minute.
- Whip cream into frosting: With the mixer running on medium-low speed, slowly drizzle in the cream. Once added and the mixture is creamy, stop and scrape down the bowl. Increase the speed to medium and beat until fluffy, stiff peaks form, 1 to 2 minutes. Mix in the Kahlua, if using.
- Frost cookies: Transfer the icing to a piping bag and cut a ½-inch wide opening from the tip. Pipe the icing on the top of each cookie starting in the center and piping around in a concentric-circle-like shape.
- Finish and serve: Place a few tablespoons of cocoa powder in a sifter or fine mesh sieve and sprinkle over top. Serve the cookies immediately, or store in a single layer in an air-tight container in the refrigerator for up to 3 days, though they have the best texture if eaten within the first 24 hours.
Notes
- Use room temperature ingredients for better blending, except for the heavy cream which should be cold for better whipping.
- Weighing flour with a kitchen scale ensures the most accurate measurement.
- Avoid overmixing the cookie dough to prevent tough cookies.
- Cool cookies completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 230kcal
- Sugar: 110mg
- Sodium: 15g
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
