Even though tiramisu is easy to make (especially since it’s a no bake dessert), I find myself wanting a small bite of it instead of a big pan of it. I want something portable, and these coffee flavored cookies with a mascarpone frosting that mimics the inside of a scoop of tiramisu really deliver. For these tiramisu cookies, I based the espresso cookie base on my hazelnut cookies recipe. I like the way they bake up perfectly round with the smallest dome. The cookie itself has a very thin crisp shell with a tender interior. The flecks of espresso in the dough are strong, but so good! For these tiramisu cookies, instead of making a true sabayon filling on the stove top like we do for my tiramisu for two, we’re just combining the best parts of tiramisu: the creamy mascarpone, sugar, and Kahlua (coffee liquor). These are even easier than making regular tiramisu! If you’re looking for a tiramisu cupcake version, I have that, too!
The Ingredients
Butter. Six tablespoons of unsalted butter, softened at room temperature for about 20-30 minutes. It doesn’t need to be warm or room temperature, just slightly softened. Sugar. White granulated sugar. Egg. One large egg at room temperature. To quickly bring an egg to room temperature, soak it in warm water for 5 minutes. Heavy Cream. One-half cup of heavy cream for the cookie dough. It’s a bit unusual to use heavy cream in a dough, but that’s what makes these cookies thick and scone-like. Vanilla Extract. Flour. Baking Powder. Instant Espresso Powder. You can use instant espresso powder or instant coffee granules for these tiramisu cookies. Mascarpone Cheese. One 8-ounce container of mascarpone cheese softened fully to room temperature so it blends easily. Powdered Sugar. One cup of powdered sugar, also called confectioner’s sugar. Kahlua/ Coffee Liquor. My favorite coffee liquor is Kahlua, but you can use anything. We need 1 tablespoon for the frosting, but you can use up to 2 tablespoons for extra flavor. This dessert is not cooked after the liquor is added, so I really recommend only serving this to adults. Cocoa Powder. This is entirely optional, but most tiramisu is dusted very lightly with cocoa powder before serving. I like to the do the same thing to these cookies.
How to Make Tiramisu Cookies Recipe
I really recommend a silicone mat on the cookie sheet for this tiramisu cookies recipe. The cookies have a high percentage of flour, so they do not spread too much on the pan. Preheat the oven to 350-degrees Fahrenheit, and ensure an oven rack is in the center of the oven.
Storage/ Make-Ahead
These tiramisu cookies can be made ahead of time and stored for a few days after frosting, but only if you do not dust them with cocoa powder! After piping on the frosting, place the cookies in a single layer in an air-tight container. Store them in the fridge for up to 2 days. When you want to serve, move them from the fridge and let them rest on the counter for about 20-30 minutes to slightly warm up. Just before serving, dust with cocoa powder. Do not add the cocoa powder early, or it will dissolve into the frosting and not be as pretty.
