Tiramisu Cookies

All of the flavors of classic tiramisu in cookie form, these Tiramisu cookies are soft, espresso-and Kahlua-infused cookies topped with a swirl of mascarpone frosting and a dusting of cocoa powder. They taste just as indulgently gourmet as the original dessert, but they're much faster.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 9

Chilling Time 30

Total Time 59

Servings cookies

Calories 247kcal

Author Sam Merritt

Equipment

Ingredients

Cookie

½ cup (113 g) unsalted butter softened
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar firmly packed
1 large egg + 1 large egg white
¼ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
3 Tablespoons (24 g) cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon espresso powder
1 Tablespoon hot water

For brushing

½ Tablespoon espresso powder
2 Tablespoons hot water
1 teaspoon Kahlua

For the frosting

4 oz (113 g) mascarpone cheese cold
½ cup (120 ml) heavy cream cold
2 teaspoons Kahlua
½ teaspoon vanilla extract
¾ cup (95 g) powdered sugar
Natural cocoa powder for dusting

Instructions

Cookies

In a large mixing bowl, use an electric mixer to beat together butter and sugars until creamy and well-combined.
½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar
Add egg, egg white, and vanilla and stir on low-speed until uniform and well combined.
1 large egg + 1 large egg white, ¼ teaspoon vanilla extract
In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
1 ¾ cups all-purpose flour, 3 Tablespoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Gradually add the dry ingredients to the wet, stirring until combined.
In a separate, small dish, whisk together espresso powder and hot water.
1 Tablespoon espresso powder, 1 Tablespoon hot water
With mixer on low speed, drizzle espresso mixture into cookie dough, stirring until completely combined. Dough will be soft and slightly sticky at this point.
Cover dough with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
While cookies are chilling, preheat your oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
Once dough has chilled, scoop cookies by 2 Tablespoon (35g) sized scoops and place on baking sheet, spacing cookies at least 2” apart, and gently press down on the tops of each cookie, flattening slightly (if the dough is too sticky, lightly dampen your fingers before flattening).
Transfer to center rack of 350F (175C) preheated oven and bake for 9-10 minutes, until the edges of the cookie are just beginning to turn a light golden brown.
While cookies are baking, prepare your espresso mixture for brushing. In a small dish, whisk together espresso powder and hot water until combined. Add Kahlua and whisk again.
½ Tablespoon espresso powder, 2 Tablespoons hot water, 1 teaspoon Kahlua
Brush the cookies: After cookies finish baking, but while they’re still warm (about 3 minutes after baking) dip a pastry brush in the Kahlua mixture, tap off excess liquid, and lightly brush over the cookies twice (you don’t want to overdo it and saturate the cookies).
Once cookies have cooled, prepare your frosting.

Frosting

In a large mixing bowl, combine the mascarpone, heavy cream, Kahlua, vanilla, and sugar. Stir on low speed, increasing slowly to high speed until you reach stiff peaks.
4 oz mascarpone cheese, ½ cup heavy cream, 2 teaspoons Kahlua, ½ teaspoon vanilla extract, ¾ cup powdered sugar
Once cookies are completely cooled, spread or pipe frosting over cookies (I like to use a piping bag and 1A tip), and lightly dust cocoa powder over the top.
Natural cocoa powder

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to 3 days. If stacking, place wax paper or parchment paper between layers.

Nutrition