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Classic Soft Tiramisu Cookies with Mascarpone Frosting

Two delicious tiramisu cookies filled with creamy mascarpone filling and dusted heavily with cocoa powder.
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You get the rich flavor of the classic Italian dessert in a soft, chewy cookie format, topped with a creamy mascarpone frosting and dusted with cocoa powder.

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)
  • For the Mascarpone Frosting:
  • 8 ounces mascarpone cheese, cold
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon strong brewed coffee or espresso, cooled
  • For Dusting:
  • Unsweetened cocoa powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the egg, vanilla extract, and the dissolved espresso mixture until combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1/2 cup powdered sugar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. You should get about 24 cookies.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting: In a medium bowl, beat the cold mascarpone cheese and softened butter until smooth.
  9. Gradually add the 2 cups of sifted powdered sugar, beating until incorporated.
  10. Mix in the vanilla extract and the cooled coffee/espresso until the frosting is light and creamy.
  11. Once the cookies are completely cool, spread or pipe a generous layer of mascarpone frosting onto the flat side of one cookie and top it with another cookie to create a sandwich.
  12. Just before serving, use a fine-mesh sieve to dust the tops of the cookies generously with unsweetened cocoa powder.

Notes

  • For a stronger coffee flavor in the cookie base, increase the dissolved espresso powder to 1 tablespoon.
  • Keep the mascarpone cheese cold when making the frosting; if it gets too warm, the frosting will become runny.
  • You can use this recipe to make drop cookies instead of sandwiches; simply frost the tops once cooled.

Nutrition

Find it online: https://kitchenslang.com/tiramisu-cookies-recipe-mascarpone-cocoa/