Description
Soft, chewy tiramisu cookies topped with mascarpone cream and a dusting of cocoa. A handheld version of the classic Italian dessert.
Ingredients
COOKIES:
110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg (57-60 g with shell)
1 tsp vanilla extract
230 g all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tbsp instant espresso powder
½ tsp salt
MASCARPONE CREAM:
180 g mascarpone cheese
1 tsp vanilla extract
90 g confectioners sugar
20 g agave or honey
120 g heavy cream
1 tbsp cocoa powder for dusting
Instructions
1. Melt butter and cool to room temperature in fridge (about 20 minutes).
2. Mix butter with granulated and brown sugar until smooth.
3. Add egg and vanilla, stir until combined.
4. In a separate bowl, whisk flour, baking powder, baking soda, espresso powder, and salt.
5. Add dry ingredients to wet and mix until just combined.
6. Scoop dough into 11 balls and chill for 1 hour.
7. Preheat oven to 180ºC (355ºF) and line baking trays with parchment.
8. Place cookies 6 per tray and bake for 10–11 minutes.
9. Cool on tray for 3 minutes, then transfer to wire rack to cool fully.
10. Whip mascarpone, vanilla, sugar, agave, and cream until stiff peaks form.
11. Pipe cream onto cooled cookies in swirls.
12. Dust each with cocoa powder using fine mesh sieve before serving.
Notes
Chill the cookie dough before baking to prevent spreading.
Let cookies cool fully before frosting.
Store assembled cookies in the fridge for up to 4 days.
Unfrosted cookies can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American