Tiramisu Cookies
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Tiramisu Cookies
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These Tiramisu Cookies taste exactly like the classic Italian dessert! This recipe is a soft, espresso cookie topped with creamy mascarpone frosting. So good!
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Ingredients
Cookies
- ½ cup butter softened, salted
- 1 cup light brown sugar
- ½ cup granulated sugar white
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon espresso powder
- ¼ cup cocoa powder
Frosting
- 3 cups powdered sugar
- ¼ cup heavy whipping cream
- ½ cup mascarpone
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- While the oven is preheating, cream your butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer or stand mixer. Mix for 5 minutes, or until smooth and creamy
- Once the butter and sugars are homogenous, add the eggs and vanilla. Mix for another 2 minutes to incorporate the new ingredients.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and espresso powder. The cookie dough will appear a little crumbly at first, but will come together after a minute or two.
- Use a cookie scoop or your hands to divide the cookie dough into 12 evenly sized balls. Flatten the dough a little bit to shape the dough into discs and place 6 on a 9x13 inch metal baking sheet.
- Bake your cookies for 11 minutes and then allow them to cool in the fridge for an hour.
- While your cookies are cooling, prepare your frosting by whisking the powdered sugar, mascarpone, heavy cream, and vanilla together in a medium sized bowl with your hand mixer. Mix for about 3 minutes, or until smooth and creamy.
- After your cookies have cooled down, transfer your frosting to a piping bag and frost the top of each cookie. Top each cookie with a light dusting of cocoa powder.
- Serve, and enjoy!
Notes
- Don’t overmix the frosting: When mascarpone is overworked, it takes on a grainy texture. Mix the ingredients until smooth on a low setting and it will be perfect.
- Chill the dough: If you find the cookie dough to be a little sticky, place it in the refrigerator for about 30 minutes before dividing it and shaping the cookies.
- Make them ahead: Prepare the cookies and store them in the refrigerator for 2-3 days until you are ready to bake them!
- Cool the cookies completely: This way the frosting sticks to the cookie and does not slide off.
Nutrition Information
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Calories
439kcal
(22%)
Carbohydrates
74g
(25%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
63mg
(21%)
Sodium
165mg
(7%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
480IU
(10%)
Vitamin C
0.03mg
(0%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 165mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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