Tiramisu Cookies
Delight in the best of both worlds with these indulgent Tiramisu Cookies, topped with rich mascarpone cream and a cocoa dusting.
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Servings: 13
Calories: 328kcal
Cost: $6
Equipment
- 1 Cookie scoop A 2 tablespoon scoop helps make evenly sized cookies that bake at the same rate.
- 1 stand mixer or electric hand mixer Makes mixing the dough and whipping the cream much easier.
- 1 Piping bag with Wilton 2A tip Creates those pretty swirls of mascarpone cream on top.
- 1 Baking sheet You'll need at least one, though two makes the process faster.
- 1 Parchment paper Prevents sticking and makes cleanup a breeze.
- 1 Fine-mesh sieve Perfect for dusting cocoa powder evenly over the finished cookies.
Ingredients
COOKIES
- 120 g butter Unsalted softened
- 110 g granulated sugar Sweetens the dough
- 110 g dark brown sugar Adds moisture and flavor
- 1 large egg Approximately 57-60 g with shell
- 1 teaspoon vanilla extract Pure vanilla for depth
- 250 g all-purpose flour For structure and texture
- ½ teaspoon baking powder Helps with cookie rise
- ½ teaspoon baking soda Leavening agent
- 1 tablespoon instant espresso powder For rich coffee flavor
- ½ teaspoon salt Balances sweetness
MASCARPONE CREAM
- 200 g mascarpone cheese Rich and creamy cheese for topping
- 1 teaspoon vanilla extract Pure vanilla for flavor
- 100g powdered sugar For a smooth sweet texture
- 22g agave or honey Natural sweeteners, optional
- 130g heavy cream To whip into a light texture
- 1 tablespoon cocoa powder For dusting the cookies
Instructions
- Melt the butter in a small saucepan or microwave until fully melted, ensuring it doesn’t bubble or scorch.
- Allow the butter to cool to room temperature in the fridge for about 20 minutes.
- Once cooled, whisk the melted butter with the granulated sugar and dark brown sugar in a mixing bowl for 1 minute until smooth.
- Crack the egg into the mixture and add the vanilla extract, then mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, espresso powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir with a spatula until just combined.
- Scoop the dough using a 2 tablespoon cookie scoop, forming 13 cookies. Roll each scoop into a ball and place them on a baking sheet lined with parchment paper.
- Refrigerate the cookies for 1 hour to firm them up.
- Preheat your oven to 180°C (355°F). Line a baking sheet with parchment paper and arrange up to 6 cookies per tray.
- Bake one tray at a time for 10–11 minutes or until the edges are golden. Remove and let the cookies rest on the tray for 3 minutes. bake
- Transfer the cookies to a cooling rack to cool completely.
- In a bowl, whip together the mascarpone cheese, vanilla extract, powdered sugar, agave (or honey), and heavy cream until stiff peaks form.
- If preparing in advance, cover and refrigerate the mascarpone cream until you're ready to serve.
- Once ready to serve, transfer the mascarpone cream to a piping bag fitted with a Wilton 2A tip. Pipe a swirl of cream on top of each cookie.
- Dust each cookie with a fine layer of cocoa powder using a sieve.
Notes
These Tiramisu Cookies combine the richness of coffee, the creaminess of mascarpone, and the sweetness of cocoa for a dessert that feels both cozy and indulgent.
Nutrition
Serving: 42g | Calories: 328kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 265mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg