Tiramisu Cookies
Coffee-infused cookies topped with a light mascarpone cream and cocoa dusting — a bite-sized twist on classic tiramisu.
Equipment
Ingredients
Coffee Cookies
butter (softened)
115 g
granulated sugar
100 g
brown sugar
50 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
200 g
baking soda
3 g
salt
2 g
instant coffee
15 g
Mascarpone Cream Topping
mascarpone cheese (room temperature)
250 g
powdered sugar
50 g
vanilla extract
5 ml
cocoa powder
15 g
Instructions
Preheat oven
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and instant coffee.
Form cookie dough
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Shape cookies
Scoop dough into 24 equal balls and place them 5 cm apart on the prepared baking sheet.
Bake cookies
Bake for 10-12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Prepare mascarpone cream
Beat mascarpone, powdered sugar, and vanilla until smooth and fluffy.
Top cookies with cream
Pipe or spoon mascarpone cream onto cooled cookies. Dust with cocoa powder.
Original recipe
Storage
Store in an airtight container. Cream-topped cookies best enjoyed within 2 days.
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