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These handheld Italian-inspired treats bring tiramisu's magic to cookie form. The espresso-soaked base topped with velvety mascarpone delivers that classic dessert experience in a grab-and-go format that's ideal for gatherings or whenever you're craving something sweet.
I first made these for a small get-together and they became my go-to fancy treat after guests nearly got into arguments over who'd get the final cookie. That rich coffee punch paired with the fluffy topping gives you all the tiramisu feels but in something you can hold in your hand.
Ingredients
- Butter: Go for unsalted, high-quality stuff so the coffee notes can shine through
- Granulated sugar: Gives sweetness and helps the cookies get that nice crispy edge
- Dark brown sugar: Adds dampness and subtle molasses that works well with the coffee
- Egg: Helps bind everything and makes the cookies richer
- Vanilla extract: The genuine stuff makes both the cookie base and topping taste better
- All purpose flour: Gets you that sweet spot texture that's just right
- Baking powder: Teams up with baking soda for the perfect lift
- Baking soda: Works with the brown sugar to help cookies brown and spread right
- Instant espresso powder: The secret weapon that packs way more punch than regular coffee
- Salt: Cuts through sweetness and makes the coffee pop
- Mascarpone cheese: This authentic Italian soft cheese creates that dreamy tiramisu feeling
- Confectioners sugar: Blends seamlessly into toppings for silky sweetness
- Agave or honey: Adds interesting flavor notes and helps the cream stay whipped
- Heavy cream: Whips up into the fluffy cloud that crowns each cookie
- Cocoa powder: That final dusting gives you the classic tiramisu look and bitter contrast
Step-by-Step Instructions
- Prepare the Butter:
- Slowly melt your butter on low heat without letting it bubble up. You want it completely liquid but not hot. Pop it in the fridge for about 20 minutes to cool down. This cooling step stops your eggs from cooking when added and sets you up for the right cookie texture.
- Create the Cookie Base:
- Mix both sugars into your room temp butter and stir for a full minute. This gets air in and starts breaking down those sugar crystals. You want it mixed well but not super fluffy. That brown sugar brings moisture and a hint of caramel that makes the coffee taste even better.
- Add Wet Ingredients:
- Mix in the egg and vanilla until everything looks shiny and smooth. The egg gives structure and vanilla brings depth. Make sure it's all blended with no egg streaks before moving on.
- Combine Dry Ingredients:
- In another bowl, stir together flour, baking powder, baking soda, espresso powder, and salt. This spreads out all the rising agents and flavors evenly. Break up any clumps of espresso powder to get that coffee flavor throughout.
- Form the Cookie Dough:
- Slowly add dry stuff to wet stuff, mixing just enough to combine. Too much mixing will make tough cookies. Your dough should be thick but still easy to scoop. A 2 tablespoon scoop will give you cookies that all cook at the same rate.
- Chill the Dough:
- Roll each scoop into a nice ball and stick them in the fridge for an hour. Don't try to skip this part. Chilling firms up the butter, keeps cookies from spreading too much, and lets flavors develop.
- Bake to Perfection:
- Bake at 180°C for 10-11 minutes until edges look set but middles seem slightly underdone. They'll finish cooking as they cool. Bake one tray at a time for the most even results.
- Prepare the Mascarpone Cream:
- Beat together mascarpone cheese, vanilla extract, powdered sugar, agave, and heavy cream until stiff peaks form. It should hold its shape for piping but stay smooth and creamy. Watch it carefully so it doesn't break from overwhipping.
- Assemble and Finish:
- Once cookies are totally cool, pipe swirls of mascarpone cream on top. A Wilton 2A tip works great for this. Finish with a light cocoa powder dusting through a fine sieve for that fancy touch.
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I can't stress enough how important that instant espresso powder is. I stumbled on this by accident when I ran out of regular coffee and grabbed my grandma's Italian espresso powder instead. The flavor jump was incredible, making these cookies taste like you're sitting at a tiny table in Rome enjoying the real deal.
Proper Storage
You'll need to keep these in the fridge because of the mascarpone topping. Put them in a sealed container with parchment between layers so they don't stick together. They'll stay good for up to 3 days, though the topping is at its best in the first 48 hours. Let them sit out for about 10 minutes before eating to get the full flavor experience.
Make Ahead Options
You can mix up the dough and keep it in the fridge for up to 3 days before baking, or roll it into balls and freeze them for up to 3 months. The cream topping works best when fresh, but you can make it up to 24 hours ahead and keep it cold. For the best look and texture, don't put the cream on the cookies more than 4 hours before serving.
Flavor Variations
While the classic tiramisu flavor is amazing, you can play around with these cookies too. Add 2 tablespoons of Irish cream liqueur to the topping for a grown-up twist. If you love chocolate, mix 1/2 cup mini chocolate chips into the dough. During winter holidays, a dash of cinnamon and nutmeg in the cookie base pairs wonderfully with the cream for a festive treat.
Serving Suggestions
Arrange these cookies in circles on a round plate for a fancy presentation. For casual hangouts, lay them on a wooden board with some fresh berries and tiny espresso cups. They can stand alone as the showstopper dessert or cap off an Italian dinner perfectly alongside a small glass of amaretto or sweet dessert wine.
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Frequently Asked Questions
- → Can I prepare these cookies in advance?
Absolutely! Chill the cookie dough for up to 3 days in the fridge, covering it tightly. The mascarpone topping can be made a day ahead and stored in the fridge. Assemble and sprinkle cocoa on top just before serving so it doesn’t soak into the cream.
- → What’s a good substitute for espresso powder?
If you’re out of espresso powder, instant coffee works fine. Use the same amount, or increase to 1.5 tablespoons for stronger coffee flavor. Very finely ground coffee beans (around 1 tablespoon) could be an option too, though the texture might feel different.
- → Can I freeze these cookies?
You can freeze the plain baked cookies for as long as 3 months if they’re in an airtight container. Let them thaw fully at room temperature before adding mascarpone. Assembled cookies don’t freeze well since the cream’s texture changes after thawing.
- → How long will these cookies stay good?
Assembled cookies with mascarpone cream are best enjoyed within 24 hours, stored in the fridge because of the dairy. Plain cookies without frosting keep fresh for up to 5 days in a sealed container at room temperature.
- → What if I don't have the right piping tip?
If you don’t own a Wilton 2A tip, any large round piping tip will work fine. You can also snip the corner off a zip-top bag for a similar effect. Or, skip the piping altogether and spoon the cream onto the cookies.
- → Can I make these cookies dairy-free?
It’s possible, but substitutions will change the taste and texture. Use plant-based butter for the cookie dough. For dairy-free cream, try alternatives like whipped coconut cream paired with dairy-free cream cheese and whipping cream. It might not taste exactly like tiramisu, but it’ll be an interesting twist!