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–+ servings
Tiramisu Cookies

Tiramisu Cookies: Soft, Chewy Bliss in Every Bite

Delight in Tiramisu Cookies, blending rich coffee and creamy mascarpone for a sweet treat that's easy to make and perfect for sharing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 51 minutes
Servings: 11 cookies
Course: Desserts
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 110 g Butter Substitution: Use margarine for a dairy-free option.
  • 100 g Granulated Sugar No direct substitution suggested.
  • 100 g Dark Brown Sugar Can substitute with light brown sugar for a milder taste.
  • 1 Egg Substitution: Use a flax egg for vegan alternatives.
  • 1 tsp Vanilla Extract No substitutions indicated, though almond extract could be added for variation.
  • 230 g All-Purpose Flour For gluten-free, use a gluten-free flour blend.
  • 0.5 tsp Baking Powder No substitutions recommended.
  • 0.5 tsp Baking Soda No substitutions recommended.
  • 1 tbsp Instant Espresso Powder Regular brewed espresso can be used, but it may affect moisture.
  • 0.5 tsp Salt No substitutions recommended.
For the Mascarpone Topping
  • 180 g Mascarpone Cheese Substitution: Cream cheese can be used for a similar texture.
  • 1 tsp Vanilla Extract No substitutions recommended.
  • 90 g Confectioners Sugar Can reduce amount for less sweetness.
  • 20 g Agave or Honey Substitution: Maple syrup can be used for a vegan option.
  • 120 g Heavy Cream Substitution: Coconut cream for a dairy-free version.
  • 1 tbsp Cocoa Powder Can be omitted for a less intense flavor.

Equipment

  • Mixing bowl
  • whisk
  • cookie scoop
  • Baking Sheet
  • Parchment Paper
  • refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. Melt 110 grams of butter in a small saucepan over low heat until fully liquid. Remove from heat and cool for about 20 minutes in the refrigerator.
  2. Whisk together cooled melted butter, 100 grams of granulated sugar, and 100 grams of dark brown sugar for about 1 minute until light and creamy.
  3. Add 1 egg and 1 teaspoon of vanilla extract to the mixture, and blend until just combined.
  4. Whisk together 230 grams of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 1 tablespoon of instant espresso powder, and ½ teaspoon of salt in a separate bowl.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Using a cookie scoop, portion out 11 dough balls and chill for about 30 minutes.
  7. Preheat the oven to 180ºC (355ºF) and line a baking sheet with parchment paper.
  8. Bake the dough balls for 10-11 minutes until edges are set and centers are slightly soft.
  9. Allow cookies to cool on the tray for about 3 minutes before transferring to a wire rack.
  10. In a mixing bowl, beat together 180 grams of mascarpone cheese, 1 teaspoon of vanilla extract, 90 grams of confectioners’ sugar, and 20 grams of agave or honey. Whip in 120 grams of heavy cream until stiff peaks form.
  11. Pipe the whipped mascarpone cream onto each cookie and dust with cocoa powder.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Whip mascarpone to stiff peaks to keep cream from slipping off cookies. Chill dough for best texture and use an electric mixer for efficiency.

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