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This mouthwatering treat turns traditional Italian tiramisu into bite-sized cookies. The thick coffee-flavored cookies topped with smooth mascarpone frosting and a light cocoa dusting give you all those classic flavors in one convenient package.
These cookies have become what everyone asks me to bring to parties. When I first baked them for my nonna from Italy, she said they were tastier than the original tiramisu and now she wants them at every family get-together.
What You'll Need
- Butter: Makes cookies tender and adds a rich taste
- Granulated sugar: Gives sweetness and helps make the edges crispy
- Dark brown sugar: Keeps cookies moist with hints of caramel that work well with coffee
- Egg: Holds everything together while giving the cookies structure
- Vanilla extract: Boosts the overall taste; grab the real stuff if you can
- All-purpose flour: Forms the main cookie structure; unbleached works best
- Baking powder and baking soda: Team up to create the perfect lift and consistency
- Instant espresso powder: Brings that real coffee kick; pick a good brand
- Salt: Cuts through sweetness and makes other flavors pop
- Mascarpone cheese: Creates that classic tiramisu topping; use it cold from the fridge
- Confectioners sugar: Makes the cream smooth and sweet
- Agave or honey: Adds gentle sweetness and helps the cream stay firm
- Heavy cream: Whips up fluffy and light; higher fat content works better
- Cocoa powder: Gives that finishing tiramisu touch; Dutch-processed has the best flavor
Easy Directions
- Get Butter Ready:
- Slowly melt butter without letting it bubble so it keeps all its moisture. Put it in your mixing bowl and cool it in the fridge for about 20 minutes until it doesn't feel warm anymore.
- Start Your Mixture:
- Blend the cooled melted butter with both types of sugar using a spatula or mixer with paddle. Mix hard for a full minute to get air in there and help dissolve those sugar bits for better texture.
- Add Liquid Elements:
- Mix in egg and vanilla until you can't see any more egg streaks. Your mixture should look smooth and a bit thicker now.
- Mix Dry Stuff:
- In another bowl, stir together flour, baking powder, baking soda, espresso powder, and salt so everything spreads out evenly. Add to your wet mix and fold gently until just mixed to keep cookies soft.
- Form and Cool:
- Use a 2-tablespoon scoop for same-sized cookies, then roll them in your hands to make perfect balls. Chill these for an hour so they don't spread too much when baking and to build more flavor.
- Bake Them Right:
- Cook at 180°C on baking sheets with only 6 cookies per tray so air can move around them. Keep an eye on them for 10-11 minutes until the edges set but centers stay a little soft.
- Make The Topping:
- Beat cold mascarpone with vanilla, powdered sugar, agave, and heavy cream until it forms stiff peaks. Don't overbeat or it'll break. The cream should stay in shape when piped.
- Put It All Together:
- Pipe big swirls of mascarpone cream from the middle outward. Right away, shake cocoa powder over them through a fine sieve to get that true tiramisu look.
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That instant espresso powder really makes these cookies special. I found that mixing it with the dry stuff instead of dissolving it first gives you a stronger coffee taste throughout. My family always knows I'm making these because the whole house smells amazing.
Keeping Them Fresh
Store these cookies in a sealed container in your fridge because of the mascarpone topping. They'll stay good for up to 3 days. For the best results, add the mascarpone cream and cocoa dust just before you serve them to keep that perfect contrast between soft cookie and creamy top.
Prep Ahead Ideas
You can make the cookie dough up to 3 days early and keep it in the fridge. Or freeze the shaped dough balls for up to a month - just add 1-2 more minutes when you bake them from frozen. The mascarpone cream can be made a day ahead and kept in the fridge in a piping bag ready to go.
Fun Twists
Want a grown-up version? Add a tablespoon of coffee liqueur to the mascarpone cream. You can also try different flavors by mixing orange zest into the cookie dough or sprinkling chopped chocolate between the cookie and cream layers. During the holidays, try adding a bit of cinnamon to both the cookies and the cocoa dusting.
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Common Questions
- → How can I ensure my cookies are soft and chewy?
Don't leave them in the oven too long. Pull them out when you see the edges getting firm and let them finish cooking on the baking sheet afterward.
- → Why is my mascarpone cream not setting?
You might've beaten it too much or used warm ingredients. Always make sure your heavy cream and mascarpone come straight from the fridge before you start mixing them.
- → Can I use instant coffee instead of espresso powder?
Sure you can. But remember that espresso powder packs more coffee punch and works better in baked goods. If you go with instant coffee, you'll probably need to add a bit more.
- → How should I store these cookies?
Keep the cookies and cream separate in sealed containers in your fridge. Put them together right before you want to eat them so they stay nice and fresh.
- → Is there an alternative to mascarpone cheese?
If you can't find mascarpone, grab some cream cheese instead. Let it soften up and mix it with a splash of heavy cream to get something that feels and tastes pretty close.