Soft Bakery-Style Tiramisu Cookies with Creamy Mascarpone Frosting
Make soft, bakery-style Tiramisu Cookies that capture the essence of the classic Italian dessert. These cookies feature a rich coffee flavor, a tender texture, and are finished with a light mascarpone frosting and cocoa dusting.
- Prep Time: 20 min
- Cook Time: 11 min
- Total Time: 31 min
- Yield: 18 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for cookie dough)
- 1 cup mascarpone cheese, cold
- 1/2 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream (for frosting)
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract. Mix in the dissolved espresso mixture until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Mix in the 1/2 cup powdered sugar for the cookie dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
- Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the frosting: In a medium bowl, beat the cold mascarpone cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and heavy cream until smooth and creamy. Do not overmix.
- Once cookies are completely cool, spread or pipe a layer of mascarpone frosting onto the flat side of one cookie and top with another cookie to form a sandwich.
- Lightly dust the tops of the assembled cookies with unsweetened cocoa powder before serving.
Notes
- For a deeper coffee flavor, use strong brewed espresso instead of instant espresso powder.
- Chill the mascarpone frosting for 10 minutes if it seems too soft to spread easily.
- Store assembled cookies in an airtight container in the refrigerator due to the mascarpone frosting.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 250
- Sugar: 20
- Sodium: 110
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50