Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu into a soft, delicate cookie. Infused with espresso and mascarpone, and topped with a dusting of cocoa powder and powdered sugar, they offer a delightful coffee-flavored treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon instant espresso powder (or strong brewed coffee)
- 1 teaspoon vanilla extract
- 2 tablespoons mascarpone cheese, softened
Topping
- 2 tablespoons cocoa powder (unsweetened)
- 1 tablespoon powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to be incorporated later.
- Mix Wet Ingredients: In a separate bowl, beat the softened unsalted butter and granulated sugar together until creamy. Then add in the large egg, instant espresso powder (or strong brewed coffee), and vanilla extract, mixing well until fully combined.
- Add Mascarpone: Stir in the softened mascarpone cheese into the wet mixture until smooth and creamy, which adds moisture and richness to the dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. The dough should be soft but not overly sticky.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each dough ball slightly using the back of a spoon.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft to the touch. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool fully before adding the topping to prevent melting.
- Prepare the Topping: In a small bowl, whisk together cocoa powder and powdered sugar. Once the cookies are completely cool, sift this mixture lightly over the tops of the cookies for a classic tiramisu look and flavor.
- Serve and Store: Enjoy these tiramisu cookies immediately, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure mascarpone cheese is softened to blend smoothly into the dough.
- If you prefer a stronger coffee flavor, increase the espresso powder or use concentrated brewed coffee.
- Cookies should be soft in the center when taken out of the oven; they will firm up as they cool.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, adjusting as needed.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
