Tiramisu Cookies

Tiramisu Cookies

from krollskorner.com
30 min

These Tiramisu Cookies have a soft and chewy coffee cookie dough base and a rich and creamy mascarpone Kahlua infused frosting. They're dusted with cocoa powder just like the traditional dessert and you'll love being able to enjoy all the flavors of tiramisu in a hand held convenient cookie!

Ingredients

  • 2 1/2 cups all purpose flour, spooned and leveled
  • 1 Tbsp. espresso powder (I use King Arthur)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 12 Tbsp. unsalted butter, cut into cubes
  • 1 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 cup heavy cream, cold
  • 8 oz. mascarpone, cold
  • 2 Tbsp. Kahlua
  • 1 2/3 cups powdered sugar
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • cocoa powder, for finishing

Directions

  1. 1

    Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

  2. 2

    Whisk together the all-purpose flour, espresso powder, salt, baking soda, and baking powder together in a medium sized mixing bowl. Set aside.

  3. 3

    Cream together the butter and sugars using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar. It will kinda look like a paste.

  4. 4

    Add in the eggs and vanilla and mix until combined, scraping down the sides of the mixing bowl as needed.

  5. 5

    Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).

  6. 6

    Scoop the cookies using a 2 Tbsp. cookie scoop and place on prepared baking sheet (I bake 6 at a time), recipe makes ~20 cookies. You can press the cookies down slightly to flatten a little, if preferred but I usually just scoop and leave it as shown in the picture and video.

  7. 7

    Bake for ~9-11 minutes. The cookies will look puffed and slightly underbaked in the middle and the edges will be golden brown. They cook more on the sheet once removed from the oven. While the cookies are still warm, I like to place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin to give them a perfect circular shape. Cool on the baking sheet for just a couple minutes then transfer to a wire rack to cool completely. 

  8. 8

    Once the cookies are cooled, make the frosting. In a large bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, kahlua, powdered sugar, vanilla and salt for ~3 minutes or until stiff peaks form. 

  9. 9

    Add to a piping bag fitted with a piping tip (I used the Wilton 2A) and pipe on top of the cooled cookies in a swirl, start in the middle and then move outward. Finish with a dusting of cocoa powder on top. Enjoy!