Tiramisu Cookies

Ingredients

• 180 g all-purpose flour
• 2 tbsp instant espresso powder (finely ground powder)
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 115 g unsalted butter (softened to room temperature)
• 100 g granulated sugar
• 50 g brown sugar
• 1 egg (large, room temperature)
• 1 tsp vanilla extract (for the cookie dough)
• 200 g mascarpone cheese
• 100 g whipping cream
• 50 g powdered sugar
• 0.5 tsp vanilla extract (for the mascarpone cream)
• 2 tbsp cocoa powder (for dusting)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.

2. 2

   In a medium bowl, stir together the 180g all-purpose flour, 2 tablespoons espresso powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

3. 3

   In a large mixing bowl, use an electric hand mixer to beat the 115g softened unsalted butter until very creamy.

4. 4

   Add 100g granulated sugar and 50g brown sugar to the butter and beat until the mixture is light and fluffy.

5. 5

   Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix until smooth.

6. 6

   Add the dry flour mixture to the wet butter mixture and mix on low speed until just combined. Do not overmix.

7. 7

   Use a 4-tablespoon cookie scooper to portion the dough onto the prepared baking sheet, leaving about 2-3 inches of space between each dough ball to allow for spreading.

8. 8

   Bake the cookies for 11-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes.

9. 9

   Transfer the cookies to a wire rack to cool completely before frosting.

10. 10

    In a medium mixing bowl, use a hand mixer to beat the 200g mascarpone cheese briefly just until loosened and creamy.

11. 11

    Add 100g whipping cream, 50g powdered sugar, and 1/2 teaspoon vanilla extract to the mascarpone.

12. 12

    Whip the mixture until it thickens, about 5 minutes. The cream is ready when it barely moves if you tilt the bowl.

13. 13

    Use a cookie scoop to portion the mascarpone cream onto each cooled cookie. Use an offset spatula or the back of a spoon to spread the cream and create a swirl design.

14. 14

    Use a small fine mesh sieve to dust cocoa powder over the top of each cookie before serving.

Notes

Storage: Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before eating. Freezing: Unfrosted cookies or dough can be frozen for up to 1 month. Do not freeze with the mascarpone cream. Substitution: Cream cheese can be used instead of mascarpone, but you may need extra whipping cream to reach the right consistency.

Nutrition per serving

• dessert
• cookies
• tiramisu
• espresso
• mascarpone
• baked
• holiday