Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 2 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla bean paste
For the Mascarpone Cream
- 1 cup mascarpone cheese, cold
- 1/2 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp Marsala wine
- Unsweetened cocoa powder, for dusting
Make the Cookie Dough
First, preheat your oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, and kosher salt.
In a large bowl, use a hand mixer to beat the room-temperature butter on medium-high speed until it’s creamy, about a minute. Add the granulated and dark brown sugars and continue to beat for another ~2-3 minutes, until the mixture is light and fluffy.
Add the egg and vanilla bean paste and mix on low speed until just combined.
Add the dry ingredients to the butter mixture and mix on low speed until a dough just forms.
Bake and Cool the Cookies
Use a cookie scoop to portion out the dough, about 3 tablespoons each, and place the balls on your prepared baking sheet. Leave about 2-3 inches of space between them.
Bake for ~11-12 minutes, until the edges are set. The centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The cookies must be at room temperature before you add the topping.
Assemble the Cookies
While the cookies cool, make the cream. In a medium bowl, use a hand mixer to beat the cold mascarpone, cold heavy cream, powdered sugar, vanilla bean paste, and Marsala wine.
Start on low speed and gradually increase to medium-high. Beat for ~3-5 minutes, until the mixture is thick and holds its shape.
Spread a layer of the mascarpone cream on top of each cooled cookie.
Just before serving, use a small fine-mesh sieve to dust the tops with cocoa powder.
Tiramisu Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 2 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla bean paste
For the Mascarpone Cream
- 1 cup mascarpone cheese cold
- 1/2 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp Marsala wine
- Unsweetened cocoa powder for dusting
Tiramisu Cookies
- 1 1/2 cups all-purpose flour
- 2 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 1/2 tsp vanilla bean paste
Tiramisu Cookies
- 1 cup mascarpone cheese cold
- 1/2 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp Marsala wine
- Unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 350F and line baking sheet with parchment.
- Whisk flour, espresso powder, baking powder, baking soda, and salt.
- Beat butter until creamy, add sugars and beat 3 minutes until fluffy.
- Mix in egg and vanilla until just combined.
- Add dry ingredients and mix until dough forms.
- Scoop 3-tablespoon portions onto sheet, spacing 2-3 inches apart.
- Bake 11-12 minutes until edges set but centers soft.
- Cool 5 minutes on sheet, then transfer to rack until completely cooled.
- Beat cold mascarpone, cream, powdered sugar, vanilla paste, and Marsala until thick, 3-5 minutes.
- Spread mascarpone cream on cooled cookies.
- Dust with cocoa powder before serving.
Notes
