Description
Delight in these soft and chewy Tiramisu Cookies, combining rich espresso-flavored sugar cookies with creamy mascarpone frosting and a dusting of cocoa powder for a perfect coffee-inspired treat.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Melt and chill butter: In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.
- Mix dry ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until combined. Add the egg and vanilla extract and whisk until smooth.
- Make the dough: Gradually stir the dry ingredients into the wet ingredients in two additions and mix until just combined.
- Preheat oven and prepare baking sheet: Preheat the oven to 375 F (190 C) for 30 minutes. Line a large baking sheet with parchment paper. Let the dough rest while the oven preheats.
- Scoop cookies: Using a medium cookie scoop (2 tablespoons), place cookie dough balls 3 inches apart on the prepared baking sheet.
- Bake cookies: Bake at 375 F (190 C) for 12 minutes or until edges are set and centers slightly puffed.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack and cool completely to room temperature.
- Prepare frosting: On low speed, whisk mascarpone cheese until smooth. Add espresso powder, vanilla extract, and powdered sugar and mix well.
- Whip cream into frosting: Slowly add heavy whipping cream on low speed, then increase to medium and whip for 2–3 minutes until light and fluffy.
- Frost cookies and finish: Spread 1 to 2 tablespoons of mascarpone frosting onto each cookie using a spatula. Dust with cocoa powder and serve.
Notes
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Unfrosted cookies can be kept at room temperature in an airtight container for 1 to 2 days.
- For a stronger espresso flavor, increase the instant espresso powder by 1 teaspoon in both cookie dough and frosting.
- Ensure butter is cooled but still liquid before mixing to avoid cooking the egg prematurely.
- Use parchment paper for easy removal and clean-up.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
