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Soft Tiramisu Cookies with Creamy Mascarpone Topping

Close-up of two rich, dark chocolate tiramisu cookies filled with creamy mascarpone filling and dusted with cocoa powder.
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You make these bakery-style tiramisu cookies that combine soft, espresso-flavored cookies with a rich, creamy mascarpone frosting, finished with a dusting of cocoa powder. This recipe delivers the classic Italian dessert flavor in a satisfying cookie format.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for cookie dough)
  • 1/2 cup (4 ounces) mascarpone cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon almond extract (optional)
  • 2 tablespoons heavy cream
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract. Mix in the dissolved espresso mixture until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1/2 cup powdered sugar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the mascarpone topping: In a medium bowl, beat the softened mascarpone cheese and 1/4 cup butter until smooth.
  9. Gradually add the 1 1/2 cups powdered sugar, beating until incorporated. Mix in the almond extract, if using, and the heavy cream until the frosting is light and spreadable.
  10. Once the cookies are completely cool, spread or pipe a generous layer of the mascarpone topping onto the flat side of half the cookies.
  11. Top with the remaining cookies to create sandwiches.
  12. Just before serving, lightly dust the tops of the tiramisu cookies with unsweetened cocoa powder.

Notes

  • For a stronger coffee flavor in the cookie base, increase the instant espresso powder to 3 teaspoons.
  • Make sure your mascarpone cheese and butter for the frosting are at proper room temperature to avoid lumps.
  • You can chill the dough for 30 minutes if you prefer a slightly thicker cookie, though this recipe is designed for no chill.

Nutrition

Find it online: https://cheffinity.com/tiramisu-cookies-recipe-soft-bakery-style/