Tiramisu Cookies
Okay so I’m really behind on my Christmas wrapping but also on my Christmas posting on this blog. Life with a toddler and work has been somewhat hectic these days. So these cookies are going up later than I would’ve liked. With that being said, these Tiramisu Cookies from Julie Marie Eats are some of the best cookies I’ve had all year. They taste *just* like the classic Italian dessert without all of the work. They are a real dream come true. I hope you’ll give them a try because they are out of this world. Above all else, they are actually really simple and straight forward, which is a plus in the baking world.
If you’re craving tiramisu but don’t have the time or the patience to make the classic version, then these Tiramisu Cookies are the way to go. They pack that tiramisu punch without all of the work. Let me know what you think below and as always, thank you so much for reading and following along.
Tiramisu Cookies
Equipment
- Bowls
- Whisk
- Stand or hand mixer
- Baking sheets
- Piping bag with tip
- Cookie scooper
- Small sifter
Ingredients
Cookies:
- 1/2 cup unsalted butter softened
- 1/2 granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour + 1 tablespoon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon instant espresso powder
- 1/2 teaspoon salt
Frosting:
- 3/4 cup mascarpone cheese
- 3/4 cup confectioners sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 tablespoons cocoa powder for dusting
Instructions
- In a large bowl, cream together butter and both sugars until light and fluffy. Add the egg and vanilla and beat well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, espresso powder and salt. Add to the creamed butter mixture and stir until well combined. Scoop out into 1 tablespoon balls and place on a baking sheet close together. Chill for 1 hour before baking.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and place six cookie balls on each. Bake until lightly golden brown around the edges, about 10-12 minutes, making sure to rotate pans halfway through baking. Allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
- To make the frosting, beat the mascarpone, heavy cream, powdered sugar, vanilla and honey until thick and soft peaks form. Transfer to a piping bag and pipe out a thin layer onto each cooled cookie. Dust the tops with cocoa powder and serve. Leftovers can be refrigerated for up to 4 days. Enjoy!
