Description
These tiramisu cookies bring the flavors of classic tiramisu into a soft, chewy cookie. Made with espresso-infused dough and topped with creamy mascarpone frosting, they are quick, easy, and require no chilling time.
Ingredients
Scale
For the Coffee Sugar Cookies:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon espresso powder
- ½ teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Espresso Mascarpone Frosting:
- 4 ounces (115g) mascarpone cheese, softened
- ½ cup (60g) powdered sugar
- ½ teaspoon espresso powder
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, mix melted butter and sugar until smooth. Add egg and vanilla, stirring to combine.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers appear slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- In a bowl, whisk mascarpone, powdered sugar, espresso powder, vanilla extract, and heavy cream until smooth.
- Frost cooled cookies and dust with cocoa powder using a fine mesh sieve.
- Serve immediately or chill for an even more tiramisu-like experience.
Notes
- Use finely ground instant coffee if you don’t have espresso powder.
- Allow cookies to cool completely before frosting.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired