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Soft Tiramisu Cookies with Mascarpone Topping

Two stacked chocolate tiramisu cookies filled with creamy mascarpone frosting and dusted with cocoa powder.
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Make soft, chewy coffee-flavored cookies inspired by classic Tiramisu. These bakery-style treats feature a rich espresso base topped with a creamy mascarpone frosting and a dusting of 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
  • 1/4 cup unsweetened cocoa powder (for cookie dough)
  • 1/2 cup powdered sugar (for cookie dough)
  • For the Mascarpone Topping:
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon instant espresso powder, dissolved in 1/2 teaspoon hot water
  • Unsweetened cocoa powder, for dusting

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.
  3. Beat in the egg and vanilla extract. Mix in the dissolved espresso mixture until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, 1/4 cup cocoa powder, 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.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10 to 12 minutes, or until the edges are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the topping: In a medium bowl, beat the softened mascarpone cheese and butter until smooth.
  9. Gradually add the 3 cups of sifted powdered sugar, beating until creamy. Mix in the vanilla extract and the second dissolved espresso mixture.
  10. Once the cookies are completely cool, spread or pipe a generous layer of the mascarpone topping onto each cookie.
  11. Dust the tops of the frosted cookies lightly with unsweetened cocoa powder before serving.

Notes

  • For a stronger coffee flavor in the cookie base, increase the dissolved espresso powder to 1 teaspoon.
  • If you cannot find mascarpone cheese, you can substitute it with full-fat cream cheese for a similar texture in the topping.
  • Chill the cookie dough for 30 minutes before scooping if your kitchen is warm; this helps prevent excessive spreading.

Nutrition

Find it online: https://mistyplate.com/tiramisu-cookies-recipe-soft-coffee-mascarpone/