This recipe for tiramisu cookies makes 12 delicate espresso flavored cookies topped with a mascarpone and Kahlua (espresso liquor) frosting. Simply earlier than serving, they’re dusted with cocoa powder, identical to actual tiramisu. For those who love tiramisu, you must make these bite-size treats! They are often made forward and saved within the fridge for an occasion, however be sure you learn beneath for the total directions.
Although tiramisu is straightforward to make (particularly since it is a no bake dessert), I discover myself wanting a small chunk of it as a substitute of a giant pan of it. I need one thing transportable, and these espresso flavored cookies with a mascarpone frosting that mimics the within of a scoop of tiramisu actually ship.
For these tiramisu cookies, I based mostly the espresso cookie base on my hazelnut cookies recipe. I like the way in which they bake up completely spherical with the smallest dome. The cookie itself has a really skinny crisp shell with a young inside. The flecks of espresso within the dough are robust, however so good!
For these tiramisu cookies, as a substitute of creating a real sabayon filling on the range prime like we do for my tiramisu for 2, we’re simply combining the perfect elements of tiramisu: the creamy mascarpone, sugar, and Kahlua (espresso liquor). These are even simpler than making common tiramisu! For those who’re on the lookout for a tiramisu cupcake model, I’ve that, too!
The Components
- Butter. Six tablespoons of unsalted butter, softened at room temperature for about 20-Half-hour. It would not have to be heat or room temperature, simply barely softened.
- Sugar. White granulated sugar.
- Egg. One giant egg at room temperature. To rapidly deliver an egg to room temperature, soak it in heat water for five minutes.
- Heavy Cream. One-half cup of heavy cream for the cookie dough. It is a bit uncommon to make use of heavy cream in a dough, however that is what makes these cookies thick and scone-like.
- Vanilla Extract.
- Flour.
- Baking Powder.
- Instantaneous Espresso Powder. You should use immediate espresso powder or immediate espresso granules for these tiramisu cookies.
- Mascarpone Cheese. One 8-ounce container of mascarpone cheese softened absolutely to room temperature so it blends simply.
- Powdered Sugar. One cup of powdered sugar, additionally referred to as confectioner’s sugar.
- Kahlua/ Espresso Liquor. My favourite espresso liquor is Kahlua, however you need to use something. We’d like 1 tablespoon for the frosting, however you need to use as much as 2 tablespoons for further taste. This dessert isn’t cooked after the liquor is added, so I actually suggest solely serving this to adults.
- Cocoa Powder. That is solely non-obligatory, however most tiramisu is dusted very evenly with cocoa powder earlier than serving. I wish to the do the identical factor to those cookies.
Methods to Make Tiramisu Cookies Recipe
I actually suggest a silicone mat on the cookie sheet for this tiramisu cookies recipe. The cookies have a excessive proportion of flour, so they don’t unfold an excessive amount of on the pan. Preheat the oven to 350-degrees Fahrenheit, and guarantee an oven rack is within the heart of the oven.
First, beat the butter with an electrical mixer in a medium-size bowl for about 10 seconds to interrupt it up. Add the sugar, and beat till fluffy, about 45 seconds. Subsequent, add the egg, heavy cream, and vanilla, and beat simply to mix.
Subsequent, sprinkle the flour, baking powder, and salt over the batter, and beat simply till mixed. Add the espresso powder final (in order that it would not absolutely dissolve), and stir simply to mix.
Use a medium-sized cookie scoop to get 12 parts of dough. Roll each in your hand to make an ideal ball (so the cookie bake up fairly). Area them 1.5 inches aside on a baking sheet, and press them down barely flat along with your palms. Bake for 13-Quarter-hour. Let cool on the cookie sheet for 1 minute, after which transfer to a wire rack to chill fully.
Whereas the cookies cool, add the softened mascarpone cheese, powdered sugar, and Kahlua to a bowl. Beat with an electrical mixer till tremendous creamy, after which scrape right into a piping bag with a small spherical tip.
Pipe concentric circles on prime of every cookie. You may need a small quantity of frosting leftover. The cookies might be stacked in a single layer and refrigerated till serving at this level.
Simply earlier than serving, mud the cookies with cocoa powder.
Storage/ Make-Forward
These tiramisu cookies might be made forward of time and saved for a couple of days after frosting, however provided that you don’t mud them with cocoa powder! After piping on the frosting, place the cookies in a single layer in an air-tight container. Retailer them within the fridge for as much as 2 days. Once you need to serve, transfer them from the fridge and allow them to relaxation on the counter for about 20-Half-hour to barely heat up. Simply earlier than serving, mud with cocoa powder. Don’t add the cocoa powder early, or it is going to dissolve into the frosting and never be as fairly.
Yield: 12
Tiramisu Cookies
Scrumptious tiramisu cookies with mascarpone frosting.
Prep Time
Half-hour
Cook dinner Time
Quarter-hour
Whole Time
45 minutes
Components
- 6 tablespoons unsalted butter, softened barely
- â…” cup granulated sugar
- 1 egg, at room temperature
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon immediate espresso powder
For the frosting:
- 8-ounces of mascarpone cheese, softened to room temperature
- 1 cup of powdered sugar
- 1-2 tablespoons of Kahlua (espresso liquor)
- Cocoa powder, for dusting
Directions
- Preheat the oven to 350 and line a baking sheet with a silicone liner. (In my expertise, silicone liners forestall cookies from spreading an excessive amount of within the oven).
- Make the cookies: In a medium-size bowl, add the butter and beat on medium velocity with an electrical mixer. Beat for about 10 seconds to interrupt it up.
- Then, add the sugar to the butter, and beat till fluffy, about 45 seconds.
- Subsequent, add the egg, heavy cream, and vanilla. Beat to mix.
- Evenly sprinkle the flour, baking powder and salt over the batter, and beat till simply mixed.
- Lastly, sprinkle the espresso powder into the dough and fold it to mix. I like little streaks of this, and I wish to see the granules, so I don’t attempt to over-blend it.
- Use a medium-sized cookie scoop to get 12 balls of dough. Roll it in your hand to make an ideal ball (so the cookie bake up fairly). Area them 1.5 inches aside on a baking sheet, and press them down barely flat along with your fingers. Bake for 13-Quarter-hour. They’re completed when dry to the contact. They are going to be puffy with small domes.
- Let the cookies cool on the cookie sheet for 1 minute, after which transfer to a wire rack to chill fully.
- Whereas the cookies cool, make the frosting: beat collectively the softened mascarpone cheese, powdered sugar, and Kahlua.
- To pipe the frosting, transfer it to a piping bag fitted with a spherical tip.
- Pipe a concentric circle on every cookie. Mud the cookies with cocoa powder earlier than serving.
Vitamin Info:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 332Whole Fats: 19gSaturated Fats: 11gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 68mgSodium: 221mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g
