Tiramisu Cookies
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All the flavors of tiramisu in a frosted tiramisu cookie. Made with a brown sugar espresso cookie and topped with a creamy mascarpone frosting, these cookies are a major hit.
Tiramisu Cookies
If you love tiramisu, you’re in the right place. We know you all go crazy for our authentic tiramisu recipe, so we got to thinking…why not make it into a cookie? Made with a tender brown sugar cookie loaded with espresso so you get that coffee-soaked flavor and topped with a dreamy, lightly sweet mascarpone cream frosting, these tiramisu cookies have all the flavors of tiramisu in cookie form.
What ingredients do you need to make tiramisu cookies?
These frosted tiramisu cookies call for a few extra ingredients than tiramisu, but we have your grocery list all queued up here so you’ll know exactly what goodies you need to grab at the store.
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All purpose flour
Espresso powder
Baking powder
Baking soda
Salt
Mascarpone
Heavy cream
Powdered sugar
Our tips for making the best tiramisu cookies
Underbake the cookies slightly: Cookies continue to cook as they cool, so if you take your cookies out of the oven when they’re fully cooked they’ll cool to slightly overbaked. Take them out when the edges are set but the centers are still a little underbaked and you’ll have soft, perfectly cooked cookies!
Don’t over mix the frosting: Mascarpone can be a little finicky so don’t over mix the frosting once you’ve added it into the cream and powdered sugar mixture. If you mix for too long the frosting will start to split which is so sad.
Don’t top with the cocoa powder until ready to serve: Just like regular tiramisu, if you dust these cookies with cocoa powder too soon it will absorb into the mascarpone and get wet. You can make and frost the cookies in advance but don’t top them with the cocoa powder until you’re ready to serve them!
Enjoy every bite! Happy baking!
XXX
Author: Sofi | Broma Bakery
Prep Time: 40 minutes
Cook Time: 13 minutes
Total Time: 1 hour and 10 minutes
Yield: 12 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
USM
Ingredients
for the cookies
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 2/3 cup all purpose flour
1/4 cup espresso powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
for the mascarpone frosting
1/3 cup heavy cream
1 cup powdered sugar
8 ounces mascarpone
1 teaspoon vanilla extract
pinch of salt
cocoa powder, for dusting
Instructions
First, make the cookies. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the egg and vanilla extract and beat until well combined.
Add the flour, espresso powder, baking soda, baking powder, and salt into the bowl and beat on low speed until just combined and no streaks of flour remain.
Use a 1.5 ounce cookie scoop to scoop out equal amounts of dough and place on the prepared baking sheet, spacing the dough 2 inches apart.
Bake until the cookies have puffed up and are set and firm around the edges but still slightly gooey in the middle, 13 to 14 minutes. Transfer the cookies to a cooling rack to cool completely.
Once the cookies have cooled, make the frosting. In a stand mixer fitted with the paddle attachment beat the heavy cream and powdered sugar together until combined, about 20 seconds. Add the mascarpone, vanilla extract and salt and beat only until combined, about 30 seconds. Transfer the frosting to a piping bag fitted with a round tip and pipe spirals of frosting onto each cooled cookie.
When ready to serve, dust with cocoa powder and devour! Store the cookies covered in the fridge for up to 5 days!