Description
These Tiramisu Cookies combine the bold flavors of coffee and cocoa with a delicate mascarpone cream filling for a delightful twist on the classic Italian dessert. Perfectly soft-centered with a slight crunch around the edges, these cookies are baked and then assembled into delicious sandwich treats dusted with cocoa powder for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules
Filling
- 1 cup (240 g) mascarpone cheese
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
- unsweetened cocoa powder for dusting
Instructions
- Gather Ingredients: Collect all ingredients to ensure everything is ready before starting.
- Preheat Oven & Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Then, stir in the vanilla extract and instant coffee granules, which infuse the batter with classic tiramisu flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently and just until combined to avoid overmixing and ensure tender cookies.
- Shape Dough: Form the dough into rounded balls and arrange them evenly spaced on a prepared baking sheet lined with parchment paper.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft, capturing the perfect chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Mascarpone Filling: In a bowl, beat the mascarpone cheese and heavy cream together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the filling is light and fluffy.
- Assemble Cookies: Spread a generous dollop of the mascarpone filling on the flat side of one cookie and sandwich it with another cookie, creating a tiramisu-inspired cookie sandwich.
- Finish and Serve: Dust the assembled cookie sandwiches with unsweetened cocoa powder for an elegant, authentic tiramisu finish before serving.
Notes
- Make sure the butter is softened for easier creaming with the sugars.
- You can adjust the amount of instant coffee granules according to your preferred coffee intensity.
- Use fresh mascarpone and heavy cream for the best texture and flavor in the filling.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the filling fresh.
- If desired, roll the cookie dough balls in additional cocoa powder before baking for an extra chocolatey crust.
