Print

Soft Espresso Tiramisu Cookies with Mascarpone Frosting

A stack of two chocolate tiramisu cookies filled with thick cream and dusted with cocoa powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy cookies flavored with espresso and topped with a light mascarpone frosting, dusted with cocoa powder for a dessert mashup.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons strong brewed espresso, cooled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder, plus more for dusting
  • 1/2 cup mascarpone cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract. Mix in the cooled espresso until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1/4 cup of cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are no chill cookie recipes, so bake immediately.
  7. Bake for 9 to 11 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened mascarpone cheese, powdered sugar, and 1 teaspoon of vanilla extract in a bowl until smooth and creamy.
  9. Once cookies are completely cool, spread or pipe a small amount of mascarpone frosting onto the top of each cookie.
  10. Dust the frosted cookies generously with extra cocoa powder before serving.

Notes

  • For a deeper coffee flavor, use instant espresso powder dissolved in a small amount of hot water instead of brewed espresso.
  • If you plan to use these for a cookie exchange recipe, store them in an airtight container at room temperature for up to 3 days.
  • You can make these cookies ahead of time; store unfrosted cookies for up to one week.

Nutrition

Find it online: https://fooddexterity.com/tiramisu-cookies-espresso-mascarpone-recipe/