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This Italian-inspired tiramisu cookie recipe transforms the classic dessert into a portable treat. The rich espresso-infused cookies topped with luscious mascarpone cream deliver all the beloved tiramisu flavors in a convenient, handheld format perfect for entertaining or satisfying your sweet tooth anytime.
These cookies became my signature dessert after serving them at a dinner party where guests literally fought over the last one. The combination of deep coffee flavor and light cream topping creates that perfect tiramisu experience but in cookie form.
Ingredients
- Butter: Use good quality unsalted butter for clean flavor that won't compete with the espresso
- Granulated sugar: Provides sweetness and helps create a crisp exterior on the cookies
- Dark brown sugar: Adds moisture and a hint of molasses that complements the coffee notes
- Egg: Provides structure and richness to the cookie dough
- Vanilla extract: Real vanilla extract enhances both the cookie and cream components
- All purpose flour: Creates the perfect cookie texture not too cakey not too dense
- Baking powder: Combined with baking soda ensures proper rise and texture
- Baking soda: Works with the brown sugar for proper spreading and browning
- Instant espresso powder: The key ingredient for authentic tiramisu flavor more potent than regular coffee
- Salt: Balances sweetness and enhances all flavors especially the coffee
- Mascarpone cheese: Traditional Italian cream cheese gives authentic tiramisu flavor and luxurious texture
- Confectioners sugar: Dissolves perfectly into the cream for smooth sweetness
- Agave or honey: Adds complexity and helps stabilize the whipped cream
- Heavy cream: Whips into a perfect cloud for topping the cookies
- Cocoa powder: For dusting creates the classic tiramisu appearance and bitter contrast
Step-by-Step Instructions
- Prepare the Butter:
- Melt the butter completely over low heat avoiding bubbling which can evaporate moisture. The butter should be liquid but not hot. Cool it thoroughly to room temperature in the refrigerator for about 20 minutes. Properly cooled butter prevents the eggs from cooking when added and creates the perfect cookie texture.
- Create the Cookie Base:
- Add both sugars to the cooled butter and mix thoroughly for a full minute. This step incorporates air and begins dissolving the sugar crystals. The mixture should be uniform but not fluffy. The brown sugar adds moisture and a subtle caramel note that enhances the coffee flavor.
- Add Wet Ingredients:
- Incorporate the egg and vanilla with thorough mixing until the mixture looks glossy and well combined. The egg provides structure while the vanilla adds depth. Make sure no streaks of egg remain before moving forward.
- Combine Dry Ingredients:
- Whisk together the flour baking powder baking soda espresso powder and salt in a separate bowl. This ensures even distribution of leavening agents and flavoring. The espresso powder should be completely incorporated with no visible clumps for consistent coffee flavor throughout.
- Form the Cookie Dough:
- Add the dry ingredients to the wet mixture gradually mixing just until combined. Overmixing develops gluten and results in tough cookies. The dough should be thick but scoopable. Use a 2 tablespoon cookie scoop for uniform sizing which ensures even baking.
- Chill the Dough:
- Roll each portion into a smooth ball and refrigerate for a full hour. This chilling step is crucial as it solidifies the butter prevents excessive spreading and develops flavor. Do not skip this step even if pressed for time.
- Bake to Perfection:
- Bake at exactly 180°C for 10 to 11 minutes until the edges are set but the centers still look slightly underdone. The cookies will continue cooking after removal. Baking one tray at a time ensures even heat distribution and consistent results.
- Prepare the Mascarpone Cream:
- Whip together mascarpone cheese vanilla extract confectioners sugar agave and heavy cream until stiff peaks form. The mixture should be firm enough to hold its shape when piped but still smooth and creamy. Watch carefully to avoid overwhipping which can cause the cream to separate.
- Assemble and Finish:
- Once cookies are completely cooled pipe the mascarpone cream in a decorative swirl on top of each cookie. A Wilton 2A tip creates the perfect classic look. Finish with a light dusting of cocoa powder applied through a fine mesh sieve for professional presentation.
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The instant espresso powder is truly the star ingredient here. I discovered its magic when I ran out of regular coffee and used my Italian grandmother's espresso powder instead. The intensity transformed these from good cookies to unforgettable ones that capture the essence of sitting in a small café in Rome.
Proper Storage
These cookies require refrigeration due to the mascarpone cream topping. Store in an airtight container with parchment paper between layers to prevent sticking. They will keep beautifully for up to 3 days though the cream is at its peak texture within the first 48 hours. Allow cookies to sit at room temperature for 10 minutes before serving for the best flavor experience.
Make Ahead Options
The cookie dough can be prepared and refrigerated for up to 3 days before baking or frozen in balls for up to 3 months. The mascarpone cream is best made fresh but can be prepared up to 24 hours in advance and kept refrigerated. For best results pipe the cream onto cookies no more than 4 hours before serving to maintain its texture and appearance.
Flavor Variations
While traditional tiramisu flavor is spectacular these cookies welcome creative modifications. Try adding 2 tablespoons of Irish cream liqueur to the mascarpone mixture for an adult version. For chocolate lovers fold 1/2 cup of mini chocolate chips into the cookie dough. During the holidays a pinch of cinnamon and nutmeg in the dough creates a festive spiced version that pairs beautifully with the cream topping.
Serving Suggestions
These cookies make a stunning dessert platter when arranged in concentric circles on a round serving tray. For casual gatherings place them on a wooden board alongside fresh berries and small espresso cups. They shine as the star of a dessert table but also make an elegant ending to a multicourse Italian dinner served with amaretto or sweet dessert wine.
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Recipe FAQs
- → Can I make these tiramisu cookies ahead of time?
Yes! You can prepare the cookie dough up to 3 days in advance and store it covered in the refrigerator. The mascarpone cream can be made 1 day ahead and kept refrigerated. For best results, assemble (pipe cream onto cookies) shortly before serving and dust with cocoa powder just before serving to prevent it from absorbing into the cream.
- → What can I substitute for instant espresso powder?
If you don't have instant espresso powder, you can use instant coffee powder in the same amount. For a stronger flavor, use 1.5 tablespoons of instant coffee. Alternatively, you could use 1 tablespoon of very finely ground coffee beans, though the texture may be slightly different.
- → Can I freeze these cookies?
The baked cookies without cream can be frozen for up to 3 months in an airtight container. Thaw at room temperature before topping with the mascarpone cream. The assembled cookies with cream don't freeze well as the texture of the mascarpone cream will change upon thawing.
- → How long do these tiramisu cookies stay fresh?
Once assembled with the mascarpone cream, the cookies are best enjoyed within 24 hours and should be refrigerated due to the dairy content. The unfrosted cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- → What piping tip works best if I don't have Wilton 2A?
If you don't have a Wilton 2A tip, any large round tip will work well for piping the mascarpone cream. Alternatively, you can use a zip-top bag with a corner snipped off for a similar effect. You could also simply spoon the cream onto the cookies if you don't have piping equipment.
- → Can I make these cookies without dairy?
Creating a dairy-free version would require several substitutions. For the cookies, use plant-based butter. The mascarpone cream is more challenging, but you could experiment with dairy-free cream cheese, coconut cream (refrigerated overnight and whipped), and dairy-free whipping cream. The flavor profile will be different from traditional tiramisu.