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 and 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.

In a large bowl, cream together butter and both sugars until light and fluffy. Add the egg and vanilla and beat well.

**Note: The original recipe has you melt the butter and cool it down to room temperature and then whisk in the sugars but I find that creaming softened butter with the sugars is not only easier but just as fine.**

In a separate bowl, whisk together the flour, baking powder, baking soda, espresso powder and salt.

**Note: I’m using instant espresso powder here, which is what gives these cookies that tiramisu flavor, but in a pinch feel free to use instant coffee granules instead.**

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.

**Note: The chilling of the dough is very important because it prevents the cookies from spreading out while baking. It helps keep their softness as well.**

Bake at 350°F 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.

**Tip: To ensure the fluffiest frosting, make sure your mascarpone is at room temperature so that it blends smoothly, but make sure that the heavy cream is chilled!**

Transfer the frosting to a piping bag, fitted with a plain small round tip, and pipe out a thin layer onto each cooled cookie. Dust the tops with cocoa powder and serve.

Any leftover cookies can be stored in the fridge for up to 4 days. These can easily be made ahead of time which is always nice when baking for the holidays.

Because of the dairy in the frosting, you want to make sure you keep these refrigerated. When serving though, you can eat them cold (still delicious) or leave allow them to sit at room temperature for a bit to take the chill off.

If you’re craving tiramisu but don’t have the time or the patience to make the classic version, then these 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.