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Tiramisu Cookies

These cookies are made with a soft, espresso-flavored cookie base and topped with a mascarpone cream. The texture comes from creaming the room-temperature butter and sugars, which gives the cookies a chewy body that softens nicely under the cream.
Prep Time20 minutes
Cook Time12 minutes
Cooling Time30 minutes
Total Time1 hour 2 minutes
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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

Keep cookies refrigerated. Mascarpone and cream must be cold when mixing.
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