Tiramisu Cookies
These soft, coffee-infused cookies are layered with smooth mascarpone cream and finished with a dusting of cocoa for the ultimate handheld tiramisu experience.
Equipment
- Hand Mixer or Stand Mixer
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract optional
- 1 1/4 cups all-purpose flour sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
Coffee Brushing
- 1/4 cup espresso or strong coffee cooled
Mascarpone Filling
- 1/2 cup mascarpone cheese softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Finishing Touch
- unsweetened cocoa powder for dusting
Instructions
- In a bowl, cream together butter and sugar until light and fluffy. Add vanilla and coffee extract.
- In another bowl, sift flour, baking powder, and salt. Gradually add dry ingredients to the wet and mix until a dough forms. Chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll chilled dough to 1/4-inch thick and cut into rounds. Bake 10–12 minutes. Cool on rack.
- While still warm, lightly brush cookie tops with cooled espresso. Let cool completely.
- For the filling, beat mascarpone with powdered sugar and vanilla until smooth. Pipe onto half the cookies and top with the rest to form sandwiches.
- Dust the tops with cocoa powder before serving.
Notes
Try adding orange zest, chocolate chips, or a dark chocolate layer under the mascarpone for variations. Best served within 24 hours.