Tiramisu Cookies
These Tiramisu Cookies taste exactly like the classic Italian dessert! This recipe is a soft, espresso cookie topped with creamy mascarpone frosting. So good!
Servings: 12 cookies
Calories: 439kcal
Ingredients
Cookies
- ½ cup salted butter softened
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon espresso powder
- ¼ cup cocoa powder
Frosting
- 3 cups powdered sugar
- ¼ cup heavy whipping cream
- ½ cup mascarpone
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- While the oven is preheating, cream your butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer or stand mixer. Mix for 5 minutes, or until smooth and creamy
- Once the butter and sugars are homogenous, add the eggs and vanilla. Mix for another 2 minutes to incorporate the new ingredients.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and espresso powder. The cookie dough will appear a little crumbly at first, but will come together after a minute or two.
- Use a cookie scoop or your hands to divide the cookie dough into 12 evenly sized balls. Flatten the dough a little bit to shape the dough into discs and place 6 on a 9x13 inch metal baking sheet.
- Bake your cookies for 11 minutes and then allow them to cool in the fridge for an hour.
- While your cookies are cooling, prepare your frosting by whisking the powdered sugar, mascarpone, heavy cream, and vanilla together in a medium sized bowl with your hand mixer. Mix for about 3 minutes, or until smooth and creamy.
- After your cookies have cooled down, transfer your frosting to a piping bag and frost the top of each cookie. Top each cookie with a light dusting of cocoa powder.
- Serve, and enjoy!
Notes
- Don’t overmix the frosting: When mascarpone is overworked, it takes on a grainy texture. Mix the ingredients until smooth on a low setting and it will be perfect.
- Chill the dough: If you find the cookie dough to be a little sticky, place it in the refrigerator for about 30 minutes before dividing it and shaping the cookies.
- Make them ahead: Prepare the cookies and store them in the refrigerator for 2-3 days until you are ready to bake them!
- Cool the cookies completely: This way the frosting sticks to the cookie and does not slide off.
Nutrition
Calories: 439kcal | Carbohydrates: 74g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 165mg | Potassium: 108mg | Fiber: 1g | Sugar: 56g | Vitamin A: 480IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 2mg