Description
Delicious tiramisu-inspired cookies filled with creamy mascarpone filling and dusted with cocoa.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1 and 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mascarpone cheese
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cocoa powder, for dusting
Instructions
- Mix the instant espresso powder with hot water until dissolved. This creates a deep, aromatic base that runs through the cookies like the heartbeat of tiramisu itself.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes. The brown sugar adds a subtle molasses depth, playing beautifully with the espresso.
- Crack in the egg, then stir in the vanilla extract and your prepared espresso mixture. Blend until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overwork the dough—you want soft, tender cookies.
- Drop tablespoon-sized scoops of dough onto a lined baking sheet, spacing them a couple inches apart. Bake at 350°F (175°C) for 9 to 11 minutes, until just set and slightly golden around the edges. Let them cool completely before assembling.
- Beat mascarpone and butter together until smooth. Add powdered sugar and vanilla, and continue mixing until fluffy and spreadable. It’s light, dreamy, and just sweet enough.
- Pair up cookies of similar size. Spread or pipe a generous layer of mascarpone filling on one, sandwich with the other. Dust the tops with cocoa powder for that classic tiramisu finish.
Notes
- Make sure the butter is at room temperature for easy creaming.
- Wait for the cookies to cool completely before adding the mascarpone filling to avoid melting.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg