Description
These Tiramisu Cookies capture the classic Italian dessert’s flavors in a soft, chewy cookie form. Infused with coffee and mascarpone cheese, and dusted with cocoa powder, they offer a delightful treat perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules (or espresso powder)
- 1 tbsp warm water
- 1/2 cup mascarpone cheese
Additional
- 1/4 cup cocoa powder (for dusting)
- 1/4 cup dark chocolate chips (optional, for added richness)
Instructions
- Prepare the Coffee Mixture: In a small bowl, dissolve the instant coffee granules or espresso powder in 1 tablespoon of warm water. Set aside to cool completely. This infuses the coffee flavor essential to the tiramisu profile.
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This evenly distributes the leavening agent and spices for balanced flavor and texture.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the vanilla extract and the cooled coffee mixture. This enriches the dough and infuses it with tiramisu flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in mascarpone cheese and optional dark chocolate chips to add creaminess and richness.
- Form and Bake Cookies: Using a tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will firm up as they cool.
- Cool Cookies: Let the cookies sit on the baking sheets for 5 minutes after baking to set, then transfer them to a wire rack to cool completely.
- Dust with Cocoa Powder: Once cooled, lightly sift cocoa powder over each cookie to emulate the classic tiramisu topping and add a final touch of bitterness and aroma.
- Serve and Enjoy: These cookies are ideal with a cup of coffee or espresso, providing a deliciously unique tiramisu-inspired dessert experience.
Notes
- For a stronger coffee flavor, use espresso powder instead of instant coffee granules.
- Ensure the mascarpone cheese is at room temperature for easier folding into the dough.
- Optional dark chocolate chips add extra richness and texture but can be omitted for a simpler flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Dust cocoa powder just before serving to keep the topping fresh and vibrant.
