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This indulgent tiramisu cookie recipe transforms the classic Italian dessert into a handheld treat. Thick coffee-infused cookies topped with silky mascarpone cream and dusted with cocoa powder create the perfect balance of flavors in every bite.
These cookies have become my signature dessert for dinner parties. The first time I made them for my Italian grandmother, she declared them even better than traditional tiramisu and now requests them for every family gathering.
Ingredients
- Butter: Softens the cookies and adds richness to the texture
- Granulated sugar: Provides sweetness and helps create crisp edges
- Dark brown sugar: Adds moisture and deep caramel notes to complement the coffee
- Egg: Binds everything together while adding structure
- Vanilla extract: Enhances the overall flavor profile; look for pure extract
- All-purpose flour: Creates the perfect cookie base; use unbleached for best results
- Baking powder and baking soda: Work together for the ideal rise and texture
- Instant espresso powder: Delivers authentic coffee flavor; select a quality brand
- Salt: Balances the sweetness and enhances all other flavors
- Mascarpone cheese: Creates the signature tiramisu topping; use cold straight from refrigerator
- Confectioners sugar: Sweetens the cream without graininess
- Agave or honey: Adds subtle flavor and helps stabilize the cream
- Heavy cream: Whips up to create light, airy topping; look for high fat content
- Cocoa powder: Provides the classic tiramisu finish; use Dutch-processed for best flavor
Step-by-Step Instructions
- Melt the Butter:
- Gently melt butter completely without allowing it to bubble or sizzle to preserve all moisture content. Transfer to mixing bowl and cool to room temperature in refrigerator for about 20 minutes until no longer warm to touch.
- Mix the Base:
- Combine room temperature melted butter with both sugars using a spatula or stand mixer with paddle attachment. Mix vigorously for a full minute to incorporate air and begin dissolving the sugar crystals for optimal texture.
- Add Wet Ingredients:
- Incorporate egg and vanilla extract completely, ensuring no streaks of egg remain. The mixture should appear smooth and slightly thickened at this stage.
- Combine Dry Ingredients:
- In a separate bowl, thoroughly whisk together flour, baking powder, baking soda, espresso powder, and salt, ensuring even distribution of leavening agents. Add to wet mixture and fold gently with spatula until just combined to avoid developing gluten which would toughen cookies.
- Shape and Chill:
- Use a precise 2-tablespoon cookie scoop for uniform sizing, then roll between palms to create perfectly round balls. Chill formed dough balls for a full hour to prevent excessive spreading during baking and to develop deeper flavor.
- Bake to Perfection:
- Bake at exactly 180°C on prepared baking sheets with just 6 cookies per tray to allow proper air circulation. Watch carefully for 10-11 minutes until edges are set but centers remain slightly soft for ideal texture.
- Create Mascarpone Cream:
- Whip cold mascarpone with vanilla, confectioners sugar, agave, and heavy cream until stiff peaks form, but be careful not to overwhip which can cause breaking. The cream should hold its shape firmly when piped.
- Assemble and Finish:
- Pipe generous swirls of mascarpone cream starting from the center and working outward. Dust immediately with cocoa powder using a fine mesh sieve for even distribution and authentic tiramisu appearance.
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The instant espresso powder is truly the star ingredient here. I discovered that adding it directly to the dry ingredients rather than dissolving it first creates a more pronounced coffee flavor throughout the cookie. My family always knows when these are baking because the entire house fills with the most incredible aroma.
Storage Tips
These cookies are best stored in an airtight container in the refrigerator due to the mascarpone cream topping. They will stay fresh for up to 3 days. For best results, add the mascarpone cream and cocoa powder just before serving to maintain the perfect texture contrast between cookie and cream.
Making Ahead Options
The cookie dough can be prepared up to 3 days in advance and stored in the refrigerator. You can also freeze the shaped cookie dough balls for up to 1 month; simply add 1-2 minutes to the baking time when baking from frozen. The mascarpone cream can be made 24 hours ahead and kept refrigerated in a piping bag ready to use.
Creative Variations
For an adult version, add 1 tablespoon of coffee liqueur to the mascarpone cream. You can also experiment with different flavor profiles by adding orange zest to the cookie dough or a sprinkle of chopped chocolate between the cookie and cream layers. For a holiday twist, add a dash of cinnamon to both the cookies and the dusting mixture.
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Frequently Asked Questions
- → How can I ensure my cookies are soft and chewy?
Make sure not to overbake the cookies. Remove them from the oven as soon as the edges are set, allowing the residual heat to finish baking them perfectly.
- → Why is my mascarpone cream not setting?
Your mascarpone cream may not set if it was over-whipped or if the ingredients were not chilled properly. Ensure the heavy cream and mascarpone are cold before mixing.
- → Can I use instant coffee instead of espresso powder?
Yes, you can. However, espresso powder provides a stronger coffee flavor and works better in baking. Instant coffee might need to be used in a slightly larger quantity.
- → How should I store these cookies?
Store unassembled cookies and mascarpone cream separately in airtight containers in the refrigerator. Assemble them just before serving for the best texture and flavor.
- → Is there an alternative to mascarpone cheese?
If mascarpone cheese is unavailable, you can substitute it with cream cheese softened and mixed with heavy cream for a similar texture and taste.