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Tiramisu Cookies Recipe

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4.1 from 14 reviews

Delight in these scrumptious Tiramisu Cookies, inspired by the classic Italian dessert. Soft, coffee-infused cookies are baked to golden perfection and topped with a luscious mascarpone cream frosting dusted with cocoa powder. Perfect for coffee lovers looking for a sweet treat with a hint of espresso and chocolate.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Ingredients

Cookie Dough

  • 115 grams (1/2 cup or 1 stick) unsalted butter, softened
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 grams (1 level 15ml tablespoon) espresso coffee powder, finely ground
  • 110 grams (2/3 cup) chocolate chips

Mascarpone Frosting

  • 240 ml (1 cup) thickened cream or heavy cream
  • 170 grams (2/3 cup) mascarpone cream
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons cocoa powder (for dusting)

Instructions

  1. Prepare Baking Trays and Oven: Line two baking trays with baking or parchment paper. Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced.
  2. Mix Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and caster sugar. Beat using an electric mixer on medium speed until the mixture is smooth and creamy.
  3. Add Vanilla and Egg: Add the vanilla extract and egg to the creamed mixture. Beat on medium speed until combined evenly.
  4. Incorporate Dry Ingredients: Add plain flour, baking soda, espresso coffee powder, and salt. Beat on low speed just until a soft cookie dough forms, being careful not to overmix.
  5. Add Chocolate Chips: Stir through the chocolate chips evenly by hand.
  6. Form Cookie Balls: Scoop out roughly 1.5 tablespoons of cookie dough each and roll into smooth balls using the palm of your hands.
  7. Arrange on Baking Trays and Bake: Place the cookie dough balls on the lined baking trays, leaving sufficient room for the cookies to spread. Bake for 11-12 minutes or until edges are lightly golden brown.
  8. Cool Cookies: Remove cookies from the oven and allow to cool completely on a wire rack. To speed cooling, place them in the fridge.
  9. Prepare Mascarpone Frosting: In a large mixing bowl, add thickened cream, mascarpone cream, and vanilla extract. Beat with an electric mixer on medium speed until the mixture forms soft peaks and is thick and creamy.
  10. Frost Cookies: Using a piping bag fitted with a large round tip or a dessert spoon, spread an even layer of the mascarpone frosting onto each completely cooled cookie.
  11. Dust with Cocoa: Lightly dust the top of each frosted cookie with cocoa powder using a fine sieve for a beautiful, classic finish.

Notes

  • Espresso coffee powder can be substituted with instant coffee granules finely crushed.
  • Using chilled butter instead of softened will affect the texture; softened butter is preferred for creaminess.
  • Mascarpone frosting is best used the same day for freshness but can be refrigerated for up to one day.
  • Ensure cookies are completely cooled before frosting to prevent melting.
  • The cocoa powder dusting adds to the tiramisu flavor and aesthetic; do not skip for best results.

Find it online: https://cheftinaskitchen.com/tiramisu-cookies-recipe/