Tiramisu Cookies

Tiramisu Cookies

from thesqueakymixer.com
42 min

Today we’re bringing an Italian classic to life but with a twist! These Tiramisu Cookies have all of the delicious qualities that we love about an authentic Tiramisu but we’ve turned them into soft, chewy, melt-in-your-mouth cookies. The cookie has espresso powder throughout and is baked to perfection while the espresso mascarpone cream on top...

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 Tbsp. espresso powder
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups sugar
  • 1 egg, room temperature
  • 2 tsp. vanilla extract or paste
  • 2 Tbsp. whole milk
  • 1 1/2 cups heavy whipping cream
  • 8 oz. mascarpone cheese
  • 1 1/2 tsp. espresso powder
  • 2 cups confectioner's sugar
  • 1 1/2 tsp. vanilla extract or paste
  • 1/4 cup unsweetened cocoa powder (for dusting

Directions

  1. 1

    In a medium-sized sauce pot, brown the butter over medium heat. Once the butter begins to bubble, reduce the heat to medium-low. Allow the butter to brown for about 5-8 minutes or until the foam subsides on top and the milk solids at the bottom of the pan begin to brown. It should smell intensely buttery and nutty when finished.

  2. 2

    Pour the browned butter into a large glass bowl then allow to chill in the fridge for about 15 minutes. After 15 minutes, preheat the oven to 325.

  3. 3

    While the browned butter cools, whisk together the flour, baking soda, baking powder, cornstarch, and salt in a medium-sized bowl. Set aside.

  4. 4

    Whisk the espresso powder into the cooled browned butter until fully combined.

  5. 5

    Add the sugar to the browned butter mixture. Whisk until smooth. Add in the egg and vanilla. Continue to whisk.

  6. 6

    Add the dry ingredients to the wet and use a silicone spatula to combine the dough. Once the dough starts to come together but is still a bit crumbly, add the milk. Continue to use the silicone spatula to bring everything together.

  7. 7

    Use a cookie scoop to scoop and roll each cookie (about 3-4 Tbsp. of dough per cookie). Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2" apart. Use the palm of your hand to gently flatten the cookies before baking.

  8. 8

    Bake at 325 for 10-12 minutes or until golden brown on the edges and the cookies have flattened. To test if the cookies are finished, gently press your finger on top of one of the cookies in the center. It shouldn't feel raw or sink in super easily.

  9. 9

    Allow the cookies to sit on the pan for a few minutes before transferring them to a wire rack to cool completely before decorating.

  10. 10

    Use an electric mixer to whip the heavy cream to stiff peaks or a "cool whip" consistency. Set aside.