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Tiramisu cookies are comfortable, espresso and Kahlua-infused cookies with a swirl of mascarpone frosting and a dusting of cocoa. They style simply as gourmand as the true factor, however are a lot quicker! Recipe features a how-to video!
Connoisseur Tiramisu Cookies
Craving tiramisu, however don’t have the time (or endurance) to attend for it to relax? Make tiramisu cookies! This gourmand cookie recipe comes by standard request, and I’ve to say, it took some time to sort out however I’m so happy with the way it turned out. My model employs a number of intentional methods for actually genuine tasting outcomes , and it stands out from the remaining. I can’t wait to listen to the way you prefer it!
Why This Recipe WORKS
- Taste impressed by the true factor. I didn’t wish to take a shortcut and simply use a shortbread or sugar cookie base; as an alternative, I created one which mimics the flavour of conventional ladyfingers. They’re comfortable, frivolously cakey (cakier than I sometimes favor my cookies) and not-too-sweet with a gentle vanilla taste.
- Genuine taste. Brushing the cookies with the espresso/Kahlua combination after baking helps guarantee they’re saturated (however not soggy) with deep, genuine tiramisu taste.
- Excellent texture, even after chilling! As a result of the frosting wants refrigerated, the assembled tiramisu cookies will must be refrigerated too. Sometimes cookies don’t do nicely within the fridge, however I rigorously balanced the dough to remain comfortable and chewy even after chilling.
- Foolproof mascarpone frosting. Whereas mascarpone will be fussy, I realized when dealt with correctly it doesn’t need to be. My easy and foolproof approach retains issues simple peasy. Simply be certain to maintain each your mascarpone and cream within the fridge till you’re able to make the frosting (they need to each be chilly!), and also you received’t run into any points!
Components
There are fairly a number of elements you’ll want to assemble earlier than beginning (since we’re making cookies, an espresso soak, and a frosting); let’s chat about a number of earlier than we get began!
- On the spot espresso powder. Use your favourite. We’ll bloom this earlier than including it to our cookie dough (extracts the flavour!), after which we’ll mix it with Kahula and brush over our cookies after baking too (in conventional tiramisu, you’ll dip your ladyfingers on this combination).
- Kahlua. You’ll be able to at all times swap this for spiced rum or marsala wine should you favor.
- Mascarpone cheese & heavy cream. Ensure that to maintain each within the fridge till you’re prepared to make use of them. Whipping cream or double cream can even work instead of the heavy cream.
- Egg + egg white. Skipping the egg yolk right here makes for cookies which can be a bit cakey (that is intentional!). Don’t wish to waste your egg yolk? Use it to make a batch of brookies or put it to even higher use in my brown butter bourbon chocolate chip cookies 😊
- Cocoa powder. Follow pure cocoa powder for probably the most genuine outcomes; Dutch cocoa is just too darkish and has a special taste profile that doesn’t work as properly.
That is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the put up!
SAM’S TIP: Don’t add extra vanilla! I deliberately saved it to a minimal right here to maintain the cookies themselves from being too wealthy. My purpose was to emulate a number of the traits of ladyfingers.
The way to Make Tiramisu Cookies
- Step 1: Make the dough. Cream the sugars and butter till easy, then add the eggs and vanilla. Whisk the dry elements collectively in a separate bowl earlier than step by step including them to the butter combination. Lastly, drizzle within the espresso combination whereas mixing on low velocity. Cowl and chill the dough.
- Step 2: Scoop, flatten, & bake. Place 2 tablespoon sized scoops on parchment lined baking sheets, barely flattening every cookie along with your fingertips. Bake till the perimeters are simply beginning to flip golden brown, about 10 minutes. Don’t over-bake, or the cookies will probably be very dry!
- Step 3: Make the espresso soak. Whisk collectively the espresso powder and sizzling water, then stir within the kahlua.
- Step 4: Brush cookies with espresso. Let your cookies cool for a couple of minutes earlier than frivolously brushing with the espresso/kahlua combination. Simply frivolously brush them; should you overdo it, you’ll make the cookies soggy.
- Step 5: Make the frosting. Utilizing an electrical mixer, stir the cream, mascarpone, kahlua, vanilla, and sugar on low velocity till mixed. Improve the velocity to excessive and whip till the combination reaches stiff peaks.
- Step 6: Add the frosting. Pipe or unfold the frosting over the cookies. I wish to pipe the frosting with a Wilton 1A tip (the identical one I exploit for frosting my Lofthouse cookies) however that’s not obligatory, simply spreading it excessive with a knife works nicely, too!
- Step 7: Mud with cocoa. Mud the frosted cookies with cocoa powder (a tea strainer or powdered sugar duster works nicely!), then take pleasure in.
SAM’S TIP: Mascarpone will be fussy, however I’ve had no concern with it on this specific recipe. Actually, it’s the simplest recipe I’ve ever used mascarpone in (positively simpler than my tiramisu cake!). Simply be certain the cream and mascarpone are chilly straight from the fridge; it could appear like your frosting goes to curdle, however simply maintain mixing and will probably be superb (I show within the video for proof 😂).
Often Requested Questions
Unfrosted cookies can keep at room temperature, however when you add the frosting, they might want to go within the fridge. Retailer them in an hermetic container to maintain them recent and revel in inside 3 days.
No, these tiramisu cookies include alcohol (Kahlua), so you shouldn’t serve them to anybody underneath 21 years of age.
I don’t suggest it; they are going to soak up an excessive amount of liquid and develop into soggy. Evenly brushing them simply twice (see my video beneath!) provides taste with out making them too moist.
Is there another gourmet cookie recipe you’d like to see? Let me know in the comments! 🩷
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Cookies
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In a large mixing bowl, use an electric mixer to beat together butter and sugars until creamy and well-combined.
½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar
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Add egg, egg white, and vanilla and stir on low-speed until uniform and well combined.
1 large egg + 1 large egg white, ¼ teaspoon vanilla extract
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In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
1 ¾ cups (220 g) all-purpose flour, 3 Tablespoons (24 g) cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
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Gradually add the dry ingredients to the wet, stirring until combined.
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In a separate, small dish, whisk together espresso powder and hot water.
1 Tablespoon espresso powder, 1 Tablespoon hot water
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With mixer on low speed, drizzle espresso mixture into cookie dough, stirring until completely combined. Dough will be soft and slightly sticky at this point.
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Cover dough with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
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While cookies are chilling, preheat your oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
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Once dough has chilled, scoop cookies by 2 Tablespoon (35g) sized scoops and place on baking sheet, spacing cookies at least 2” apart, and gently press down on the tops of each cookie, flattening slightly (if the dough is too sticky, lightly dampen your fingers before flattening).
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Transfer to center rack of 350F (175C) preheated oven and bake for 9-10 minutes, until the edges of the cookie are just beginning to turn a light golden brown.
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While cookies are baking, prepare your espresso mixture for brushing. In a small dish, whisk together espresso powder and hot water until combined. Add Kahlua and whisk again.
½ Tablespoon espresso powder, 2 Tablespoons hot water, 1 teaspoon Kahlua
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Brush the cookies: After cookies finish baking, but while they’re still warm (about 3 minutes after baking) dip a pastry brush in the Kahlua mixture, tap off excess liquid, and lightly brush over the cookies twice (you don’t want to overdo it and saturate the cookies).
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Once cookies have cooled, prepare your frosting.
Frosting
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In a large mixing bowl, combine the mascarpone, heavy cream, Kahlua, vanilla, and sugar. Stir on low speed, increasing slowly to high speed until you reach stiff peaks.
4 oz (113 g) mascarpone cheese, ½ cup (120 ml) heavy cream, 2 teaspoons Kahlua, ½ teaspoon vanilla extract, ¾ cup (95 g) powdered sugar
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Once cookies are completely cooled, spread or pipe frosting over cookies (I like to use a piping bag and 1A tip), and lightly dust cocoa powder over the top.
Natural cocoa powder
Storing
Store in an airtight container in the refrigerator for up to 3 days. If stacking, place wax paper or parchment paper between layers.
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 127mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 429IU | Vitamin C: 0.05mg | Calcium: 45mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
