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These Tiramisu Cookies bring the rich, cozy flavors of classic Italian dessert into a soft, chewy treat. With bold coffee notes, smooth mascarpone, and a light sprinkle of cocoa, they're a classy snack anyone can enjoy anytime.
I whipped these up to surprise a tiramisu fan. They quickly became a hit, easy to munch on with no fuss over layers.
Must-Have Ingredients
- Flour: go for all-purpose, smooth and fine, to keep cookies tender
- Light brown sugar: adds a subtle molasses flavor
- Granulated sugar: sweetens and helps cookies get crisp edges
- Butter unsalted: softened to mix well, making the base rich
- Eggs: bring everything together and keep things moist
- Espresso powder: strong coffee flavor—you want a good quality one for aroma
- Mascarpone cheese: gives creamy texture and true tiramisu vibe—chill it before folding in
- Cocoa powder: dust on top for a slight bitter bite
Step-by-Step Instructions
- Heat Up Oven:
- Set the oven to 350°F (175°C). Line two trays with parchment so cookies don’t stick and bake evenly.
- Mix Butter And Sugars:
- In a big bowl, cream the softened butter with both sugars until the mix looks light and fluffy. This adds air for lighter cookies.
- Beat In Eggs And Espresso:
- Add eggs one by one, beating after each. Stir in espresso powder well so the coffee flavor spreads through the dough.
- Whisk Dry Stuff:
- In another bowl, whisk flour with a pinch of salt. Slowly add this to the wet mix, stirring gently so dough doesn’t get tough.
- Fold Mascarpone In:
- Carefully mix in the mascarpone cheese. Its creamy feel keeps the cookies soft and brings that tiramisu twist.
- Shape And Bake:
- Drop spoonfuls onto lined trays, leaving some space for spreading. Bake for 12 to 15 minutes till edges are golden but centers stay soft and a bit puffy.
- Dust With Cocoa:
- Let cool a bit then sprinkle cocoa powder on top. That slight bitterness balances the sweetness nicely.
I really like mascarpone here because it adds that creamy, lightly tangy flavor that takes you straight to Italy. Baking these reminds me of playful afternoons trying new dessert twists on old classics.
How To Keep 'Em Fresh
Keep cookies fresh by storing in an airtight container at room temp. Don’t chill or they might dry out. If freezing, stack with parchment paper between layers and thaw on the counter before eating.
Switch Up Ingredients
Want more coffee? Use finely ground fresh espresso beans instead of powder. For a tangier bite, blend mascarpone with a bit of cream cheese. Add a nutty touch by sprinkling toasted hazelnuts on top before baking.
Best Things To Serve With
Seasonal Twists
Let cookies rest a few minutes after baking to get that perfect soft middle and crispy edges. Every bite brings a little Italy to your kitchen, making them hard to stop eating.
Frequently Asked Cooking Questions
- → How do these cookies get their coffee taste?
They mix espresso powder directly into the dough to give the cookies a rich coffee smell without adding any liquid.
- → What does mascarpone do to the cookies?
Mascarpone brings moisture and softness to the dough, making the cookies tender with a mild tang.
- → Can I leave out or swap the cocoa powder?
The cocoa is sprinkled on top for a bittersweet kick. You can swap it for powdered sugar or skip it if you want.
- → What’s the best way to keep these cookies fresh?
Store them in a sealed container at room temp to keep them soft and tasty for a few days.
- → Any tips to make the coffee flavor stronger?
If you want more coffee punch, just add up to two tablespoons of espresso powder to the mix.