Tiramisu Cookies with Cream (Print Version)
Espresso-infused cookies topped with creamy mascarpone frosting, delivering the iconic flavors of tiramisu in each bite.
# Ingredients:
→ Cookies
01 -
110 g butter
02 -
100 g granulated sugar
03 -
100 g dark brown sugar
04 -
1 egg (57-60 g with shell)
05 -
1 teaspoon vanilla extract
06 -
230 g all-purpose flour
07 -
½ teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
1 tablespoon instant espresso powder
10 -
½ teaspoon salt
→ Mascarpone Cream
11 -
180 g mascarpone cheese
12 -
1 teaspoon vanilla extract
13 -
90 g confectioners sugar
14 -
20 g agave or honey
15 -
120 g heavy cream
16 -
1 tablespoon cocoa powder for dusting
# Steps:
01 -
Melt the butter in the microwave or a small saucepan over low-medium heat, avoiding bubbling to prevent liquid loss. Pour into a large mixing bowl and cool to room temperature in the fridge, about 20 minutes.
02 -
Add granulated sugar and brown sugar to the cooled butter. Mix with a spatula or a stand mixer on medium speed for 1 minute.
03 -
Mix in the egg and vanilla extract until fully combined.
04 -
In a separate bowl, combine flour, baking powder, baking soda, espresso powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
05 -
Using a 2-tablespoon cookie scoop, form 11 cookie portions. Roll each into a smooth ball and place on a baking tray lined with baking paper. Refrigerate for 1 hour.
06 -
Preheat the oven to 180ºC (355ºF) and prepare a baking sheet with baking paper.
07 -
Place six cookies per baking tray and bake one tray at a time for 10-11 minutes. Let cool on the tray for 3 minutes before transferring to a cooling rack.
08 -
Whip mascarpone cheese, vanilla extract, confectioners sugar, agave, and heavy cream using an electric mixer or stand mixer with a whisk attachment until stiff peaks form. Refrigerate if preparing ahead.
09 -
Transfer mascarpone cream to a piping bag with a Wilton 2A tip. Pipe cream in a swirl pattern onto cooled cookies. Dust with cocoa powder before serving.