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Tiramisu Cookies Recipe

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★★★★★

4.6 from 107 reviews

Tiramisu Cookies are a delightful twist on the classic Italian dessert, combining soft, espresso-infused cookies with a rich mascarpone frosting flavored with Kahlua. These cookies are perfect for satisfying your coffee and dessert cravings with a creamy, boozy finish.

Ingredients

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Cookies

  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • 1 large egg
  • 1 large egg white
  • ¼ teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 3 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon espresso powder
  • 1 Tablespoon hot water

Espresso Brushing Mixture

  • ½ Tablespoon espresso powder
  • 2 Tablespoons hot water
  • 1 teaspoon Kahlua

Frosting

  • 4 oz mascarpone cheese (cold)
  • ½ cup heavy cream (cold)
  • 2 teaspoons Kahlua
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • Natural cocoa powder (for dusting)

Instructions

  1. Prepare Cookie Dough: In a large mixing bowl, beat together softened butter and both sugars using an electric mixer until creamy and well combined. Add the egg, egg white, and vanilla extract, mixing on low speed until uniform.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients and stir until just combined.
  4. Add Espresso Mixture: Whisk together 1 tablespoon espresso powder with 1 tablespoon hot water. With the mixer on low speed, drizzle this espresso mixture into the cookie dough until fully incorporated. The dough will be soft and slightly sticky.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to firm up.
  6. Preheat Oven: While dough chills, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Shape Cookies: Scoop the chilled dough in 2 tablespoon (approximately 35g) portions and place them on the prepared baking sheets spaced at least 2 inches apart. Gently flatten each cookie with damp fingers if needed.
  8. Bake Cookies: Bake on the center rack for 9-10 minutes, until the edges just start to turn a light golden brown.
  9. Prepare Espresso Brush Mixture: While cookies bake, whisk together ½ tablespoon espresso powder and 2 tablespoons hot water until smooth. Add 1 teaspoon Kahlua and whisk again.
  10. Brush Cookies: When cookies come out of the oven, while still warm (about 3 minutes), lightly brush them twice with the espresso-Kahlua mixture using a pastry brush. Avoid saturating the cookies.
  11. Cool Cookies: Allow cookies to cool completely before frosting.
  12. Make Frosting: In a large bowl, combine cold mascarpone cheese, cold heavy cream, 2 teaspoons Kahlua, vanilla extract, and powdered sugar. Beat on low speed, increasing to high, until stiff peaks form.
  13. Decorate Cookies: Once cookies are fully cooled, spread or pipe the mascarpone frosting over the cookies using a piping bag with a 1A tip if desired.
  14. Dust and Serve: Lightly dust the frosted cookies with natural cocoa powder for a classic tiramisu finish.

Notes

  • Use cold mascarpone and heavy cream for best frosting consistency.
  • If the dough feels too sticky when shaping, lightly dampen your fingers to flatten the cookies.
  • Do not overbrush the cookies with espresso mixture to prevent them from becoming soggy.
  • For best results, chill the dough thoroughly to help cookies hold their shape during baking.
  • You can substitute Kahlua with coffee liqueur or omit for a non-alcoholic version.

Keywords: tiramisu cookies, espresso cookies, mascarpone frosting, coffee cookies, Italian dessert cookies

Find it online: https://recipeswithmia.com/tiramisu-cookies-recipe/