Description
These Espresso Kissed Tiramisu Cookies combine the rich flavors of espresso and mascarpone cheese to create a delightful coffee-infused treat. Soft yet slightly crisp cookies sandwich a creamy mascarpone filling, dusted with cocoa powder for an authentic tiramisu experience in cookie form. Perfect for coffee lovers and dessert enthusiasts alike, these cookies are a delicious twist on the classic Italian dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons espresso powder (or instant coffee powder)
- 1/4 cup milk
Mascarpone Filling
- 1/2 cup mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
For Dusting
- Unsweetened cocoa powder
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for incorporation later.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is creamy and smooth, creating a fluffy base for the cookies.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating until fully combined, ensuring the dough is well emulsified.
- Dissolve espresso: In a small bowl, dissolve the espresso powder in the milk, then add this mixture to the wet ingredients and mix until smooth, infusing the dough with rich coffee flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough and ensure tender cookies.
- Portion dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, or until the cookie edges turn golden and the centers are set. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make mascarpone filling: While cookies cool, beat together the mascarpone cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy, preparing the luscious filling.
- Assemble cookies: Once the cookies have cooled, spread a generous amount of mascarpone filling onto the flat side of one cookie, then sandwich with another cookie to form a delicious treat.
- Finish with cocoa dusting: Lightly dust the tops of each cookie sandwich with unsweetened cocoa powder to emulate classic tiramisu and enhance the presentation. Serve and enjoy immediately or store appropriately.
Notes
- For a stronger coffee flavor, you can increase the espresso powder to 3 tablespoons.
- Make sure the mascarpone cheese is softened to room temperature to ensure a smooth filling.
- Store assembled cookies in the refrigerator to keep the mascarpone filling fresh.
- These cookies are best enjoyed within 2 days for maximum freshness.
- If you prefer a firm cookie, bake an extra 1-2 minutes but be careful not to overbake.
