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These espresso tiramisu cookies wrap up the best parts of a classic Italian favorite and home-baked cookies. Soft cookies with a delicious hit of espresso are filled with creamy mascarpone and dusted with cocoa for the perfect finish. Every bite gives you that tiramisu taste with a playful spin. The time I made a batch for the holidays, folks kept sneaking more before I'd even finished my mug of coffee.
My first bake blew me away with the bold coffee flavor. Now this is my go-to treat for relaxed Sundays or bake sales with friends. They always vanish fast.
Irresistible Ingredients
- Cocoa powder for dusting: brings a classic finish and deeper chocolate taste. Dutch-process works great.
- Coffee liqueur: boosts the tiramisu vibe with a grown-up touch. Go bold!
- Heavy cream: makes the filling fluffy and light. Full-fat is best for richness.
- Mascarpone cheese: gives a creamy filling—keep it cold for easy mixing.
- Hot water: stirs in with coffee for smooth flavor.
- Instant coffee granules: infuse each bite with strong espresso flavor. Try your favorite robust blend.
- Vanilla extract: adds warm flavor notes. Real vanilla shines through.
- Large eggs: hold things together and add moisture. Fresh eggs help the dough puff up.
- Granulated sugar: sweetens and keeps cookies chewy. Superfine sugar combines even better.
- Unsalted butter: gives rich, tender cookies. Make sure it's soft before mixing!
- Salt: brightens sweet and brings out all the other flavors. Fine sea salt mixes in smoothly.
- Baking powder: makes the cookies rise—just check it isn’t old.
- All purpose flour: holds everything together and keeps cookies fluffy. Fresh flour is a must.
Best-Ever Step Guide
- Finish with Cocoa:
- Grab a mesh sieve and gently dust cocoa powder over all your filled cookie sandwiches. These look super fancy and taste even better.
- Assemble the Sandwiches:
- Spread that creamy mascarpone on one cookie, press another on top, and you have your sandwich ready to go!
- Add Liqueur:
- Pour your coffee liqueur in next and whip until the filling turns lightly airy and smooth.
- Make the Mascarpone Filling:
- Beat mascarpone and heavy cream together in a new bowl. When it looks glossy and thick, you’re set.
- Cool Down:
- Let cookies rest on the tray a few minutes, then move to a rack so they can cool off before you fill them.
- Bake to Perfection:
- Pop everything into the oven and bake about ten to twelve minutes. Look for barely golden edges with soft centers.
- Shape the Cookies:
- Spoon dough onto lined trays—leave some space since they’ll spread out as they bake.
- Combine Wet and Dry:
- Gently fold dry mix into your wet stuff in batches. Stop mixing as soon as it comes together, so your cookies stay tender.
- Dissolve and Add Coffee:
- Mix instant coffee with hot water to make a strong coffee syrup. Blend that right into your base for espresso flavor that shines.
- Add the Eggs and Vanilla:
- Drop in eggs, one at a time, then splash in vanilla. Beat until the dough smells good.
- Cream the Butter and Sugar:
- Use a hand mixer to beat soft butter and sugar till pale and fluffy—about four minutes or so. Don’t rush, this makes cookies light.
- Mix the Dry Ingredients:
- Whisk together flour, baking powder, and salt in a bowl, making sure it’s all even. That way your cookies rise just right.
- Preheat the Oven:
- Heat your oven to three-fifty (Fahrenheit). Line your trays with parchment or silicone mats so nothing sticks.
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I’ll always pick the mascarpone for my favorite part. That rich, creamy filling is pure joy. My sister always sneaks extra from the bowl, which makes us laugh—there’s never quite enough to cover them all.
Storage Advice
Pop finished cookies into a sealed container and keep cold. If you need to stack them, drop parchment between layers so they don’t stick. They stay delicious for up to three days. Let them warm up for ten minutes on the counter before eating.
Swaps and Shortcuts
No mascarpone? Sub with cream cheese, but expect a slightly sharper taste. If you want them booze-free, swap espresso or brewed coffee for the liqueur. Want even more chocolate? Go for darker cocoa on top.
Serving Up Ideas
Pair these with a good cup of espresso or a scoop of vanilla ice cream. Arrange on a platter for parties—they always get noticed. For a fun twist, try sifting a heart or swirl of cocoa on top.
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A Little History
Tiramisu is a classic Italian favorite, famous for espresso-soaked ladyfingers and creamy mascarpone layers. By putting all that in a cookie sandwich, you get those same flavors in every bite—easy to eat and perfect when you’re on the go.
Recipe FAQs
- → How do these cookies get their coffee taste?
Mix hot water with instant coffee powder, then stir that into your dough. It melts right in, giving you all that espresso goodness throughout.
- → Could I swap out mascarpone for something else?
You can go with cream cheese if you don't have mascarpone. It's a bit more tangy and firm, but it'll still work just fine.
- → What's the trick for a fluffy, soft cookie?
Let your butter come all the way to room temp before you blend it with the sugar. Stop mixing as soon as the dough comes together, and you'll get soft cookies every time.
- → Which cocoa should I use for dusting?
Pick unsweetened cocoa powder for that real bittersweet vibe. Shake it through a fine sifter on top for a perfect finish.
- → What’s the best way to keep these cookies fresh?
Pop your finished cookies in the fridge for at least half an hour, so the middle firms up. Store the rest in a covered container in the fridge—they'll stay good and fresh.
- → How can I amp up the coffee kick?
Toss in another teaspoon of instant coffee to the dough if you want even more espresso punch.