Tiramisu Cookies
These Tiramisu Cookies from Julie Marie Eats are some of the best cookies ever. Espresso cookies with a mascarpone frosting and coca powder.
Equipment
- bowls
- whisk
- Hand mixer
- Baking Sheets
- Piping bag
- Cookie Scooper
- Small Sifter
Ingredients
Cookies:
- 1/2 cup 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!
Notes
Recipe from Julie Marie Eats.