A tender sweet espresso flavored cookie that is covered in a soft, silky mascarpone cream then dusted with a dark rich cocoa powder. A treat that anyone would love.
Who doesn’t like Tiramisu? A delicious coffee flavored dessert that contains soft espresso soaked lady fingers and a silky mascarpone cream that is layered together then dusted with cocoa powder. My mouth is watering just thinking about it. Now, the other day I was in the mood for such a treat but realized I did not have any lady fingers in the house. Never fear, when there is a craving for a dessert I will figure out a way. I had all the other ingredients, so that was a good thing but what would I substitute for the lady fingers? That is when I thought, a soft tender espresso cookie will do the trick, and so you have it, a Tiramisu Cookie.
Ingredients Needed To Make Tiramisu Cookies
- Unsalted Butter: I always use unsalted butter, this way I can control the salt in my recipes.
- Granulated Sugar: For sweetness and added texture.
- Brown Sugar: For sweetness and added moisture.
- Vanilla Extract: I always like to use Pure Vanilla Extract instead of Imitation Vanilla Extract. I like the flavor that pure extracts bring to recipes.
- Salt: It is always important to add a small amount of salt to sweet recipes. It enhances the flavors in baked goods and also helps in achieving the right texture.
- Espresso Powder: Espresso Powder will add bold coffee flavor to this recipe. I like using King Arthur Espresso Powder for this because of its intense flavor.
- Egg & Egg Yolk: Will help in binding the cookie together. It also adds moisture and fat which will add in texture and flavor.
- All Purpose Flour: Aids in the texture of the cookie. All purpose flour makes for a softer cookie.
- Baking Soda: Acts as a leavening agent, Allowing your cookies to rise and giving them a chewy texture.
- Mascarpone Cheese: This is an Italian cheese that is similar to that of cream cheese, but slightly sweeter.
- Powdered Sugar: Also known as confectioners sugar, is a finely ground sugar used for icings and whipped creams.
- Heavy Cream: When whipped will form a soft fluffy cream that pairs well with the Mascarpone to create a silky cream to top these cookies.
- Unsweetened Cocoa Powder: Adds rich chocolate flavor. I like to use a double dark cocoa which will add a intense rich chocolate flavor.
Tips for Making These Cookies:
- It is always important not to over mix your batter. This will ensure that your cookie is moist and tender instead of dry and dense.
- Make sure your butter and mascarpone cheese are at room temperature, this will allow for easy mixing.
- High quality ingredients are always important, like pure vanilla extract and good quality flour. This will ensure that you get the best results.
- Line your baking sheet with a sheet of parchment paper. It prevents the cookies from sticking, helps them bake evenly and makes clean up that much easier.
- Use an ice cream scoop to scoop out the dough. This will ensure that your cookies are all the same size, this way they all bake at the same rate.
How To Make Tiramisu Cookies:
Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
In a large mixing bowl, beat the room the temperature butter, granulated sugar, brown sugar, vanilla extract, salt and espresso powder until combined.
Add in the egg and egg yolk and continue mixing until smooth and creamy.
Add in the all purpose flour and baking soda and continue mixing until combined.
Scoop out the dough using a large ice cream scoop. Place the balls of dough on the prepared baking sheet, 2” apart. Place in preheated oven and bake for 10 to 12 minutes or until edges are set and cookies are golden. Be careful not to over bake these cookies. You want them to have a soft chewy center. Remove from oven and allow to cool completely on a cooling rack.
While the cookies are cooling you can prepare the Mascarpone Cream.
To the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream, espresso powder, vanilla extract and powdered sugar and whisk until stiff peaks form, being careful not to over beat. Add the softened mascarpone cheese and continue to whisk until smooth.
Spoon prepared cream into a piping bag fitted with a plain circle tip. Starting in the center of the cookie, pipe a spiral on the top of the cooled cookies until completely covered. Dust the tops of the cookies with cocoa powder and serve. Store any left over cookies in the refrigerator.
Tiramisu Cookies
Ingredients:
For The Cookie:
- 3/4 Cup unsalted butter, at room temperature
- 1/2 Cup granulated sugar
- 1/3 Cup light brown sugar
- 1 1/2 Teaspoons pure vanilla extract
- 1/4 Teaspoon salt
- 1 Tablespoon espresso powder
- 1 Egg
- 1 Egg yolk
- 2 1/4 Cups all purpose flour
- 1 Teaspoon baking soda
For The Mascarpone Cheese:
- 6.5 oz. Mascarpone cheese, at room temperature
- 1 Cup powdered sugar
- 1 Teaspoon pure vanilla extract
- 1 Cup heavy whipping cream
- 1 Teaspoon espresso powder
- 2 to 3 Tablespoons unsweetened cocoa powder for dusting
Instructions:
For The Cookie:
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Beat the room temperature butter, granulated sugar, brown sugar, vanilla extract, salt and espresso powder in a large mixing bowl until combined.
- Add the egg and egg yolk and continue mixing until creamy.
- Add the all purpose flour and baking powder and continue mixing until just combined, being careful not to over mix.
- Scoop out dough using a large ice cream scoop and place them 2” apart on the prepared baking sheet.
- Place baking sheet in the preheated oven and bake for 10 to 12 minutes or until edges are set and cookies are golden. Remove from oven and allow to cool slightly before removing cookies. Place slightly cooled cookies on a cooling rack to cool completely.
For The Mascarpone Cream:
- In the bowl of a stand mixer fitted with a paddle attachment, place the heavy whipping cream, espresso powder, vanilla extract and powdered sugar and whisk until stiff peaks form, being careful not to over mix.
- Add the softened mascarpone cheese and continue mixing until combined and mixture is smooth and creamy.
- Spoon mascarpone cream mixture into a piping bag fitted with a circle tip. Starting in the center of the cookie, pipe a spiral of cream around the cookie until the top of the cookie is covered. Continue piping the cream on the rest of the cookies. Dust the cookies with cocoa powder then serve.
- Enjoy.
