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If you're crazy about Italian sweets and the smell of cookies fresh out of the oven these tiramisu espresso cookies hit the spot Soft espresso-packed cookies, a rich mascarpone middle, and a sprinkle of cocoa on top—they never last long at my house Every bite feels like tiramisu but easier and way more fun I made these over the holidays once and my family basically fought for the last one I barely got a taste before they vanished
First time I baked these I was blown away by how strong the coffee flavor was Now, they're my favorite thing for bake sales and lazy afternoons with friends
Dreamy Ingredients
- Cocoa powder for dusting: ties everything together with a classic touch Dutch-processed packs a deeper punch
- Coffee liqueur: brings a special kick and extra coffee flavor pick your favorite espresso liqueur for a bolder taste
- Heavy cream: makes the filling nice and fluffy go for full-fat if you want it extra creamy
- Mascarpone cheese: keeps the filling super smooth and rich use cold and fresh for best results
- Hot water: melts the instant coffee so the flavor's even throughout
- Instant coffee granules: loads the dough with big espresso flavor pick a strong blend if you're a real coffee fan
- Vanilla extract: adds all those bakery vibes high-quality vanilla really pops here
- Large eggs: help keep things moist and pull the dough together grab the freshest eggs you can
- Granulated sugar: keeps things sweet and makes every bite chewy superfine sugar blends right in
- Unsalted butter: helps make every bite soft and rich just be sure to let it sit out and fully soften
- Salt: sharpens the flavors and keeps the sweetness in check fine sea salt spreads out best
- Baking powder: adds just the lift you need check yours isn't expired so the cookies puff up
- All purpose flour: holds it all together and keeps things fluffy always use fresh for the lightest cookies
Simple Step Guide
- Finish with Cocoa:
- Lightly tap some cocoa powder over the sandwiched cookies with a sieve They’ll look fancy instantly and taste even better
- Assemble Cookies:
- Take a cookie flat side up spread on some mascarpone filling and place another cookie on top to make a little sandwich
- Add Liqueur:
- Mix coffee liqueur into your creamy filling and beat again until everything feels airy and fluffy
- Whip the Filling:
- Combine mascarpone and heavy cream in a bowl Whip them up until silky smooth
- Let Cookies Cool:
- Let cookies rest a few minutes on the sheet after baking Then gently move them to a rack Let them chill out completely before adding filling
- Oven Time:
- Slide your trays into the hot oven Bake for ten to twelve minutes Edges should turn golden, centers stay soft That’s the perfect melt-in-your-mouth zone
- Shape Dough:
- Scoop out dough by the tablespoon Plop them on lined baking sheets and make sure there’s plenty of space between each one
- Bring Dough Together:
- Add your dry mix to the wet a bit at a time Gently fold until just mixed Don’t overdo it or the cookies will get tough
- Stir in Coffee:
- Mix up the instant coffee with hot water Once dissolved, stir that rich coffee into your wet batter Get all that flavor in every bite
- Add Eggs and Vanilla:
- Crack eggs in, one at a time Mix until each is blended Then drizzle in your vanilla and mix until the batter smells amazing
- Cream Butter and Sugar:
- With a mixer, whip soft butter and sugar on medium-high Get it light and pale—this is what makes the cookies soft and chewy, so give it a few extra minutes
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt Get it nice and even so your cookies rise right
- Heat Oven:
- Set your oven to 350°F Line your baking sheets with parchment or silicone mats so nothing sticks
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The mascarpone part always wins me over Tastes just like that dreamy creamy bit in tiramisu My sister nabs a scoop straight from the bowl every time and we’re always laughing that we barely have enough left for all the cookies
How to Store
Pop your cookie sandwiches in a sealed container and keep them in the fridge Stack them with parchment in between so nothing sticks They’re perfect for up to three days Just let them sit out about ten minutes before you dig in
Swaps and Tweaks
If mascarpone isn’t handy you can sub cream cheese but the flavor’s a little tangier Leave out the liqueur and just splash in extra espresso or strong coffee if you want to skip the booze Want it more chocolatey Try dusting with dark cocoa
Serving Ideas
Pair them with hot espresso or scoop up some vanilla ice cream on the side Gorgeous for parties and people always ask for the recipe Stencil a cocoa heart or swirl on top to make them extra cute
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Italian Flavor Story
This treat borrows the big coffee, mascarpone, and cocoa vibes straight from classic tiramisu—originally made with espresso-soaked cookies and creamy layers Here, you get all that goodness as a portable cookie, easy to grab and snack on anywhere
Frequently Asked Questions
- → How do these cookies taste like coffee?
You mix instant coffee dissolved in hot water right into the cookie dough. That way the coffee flavor really pops.
- → Is mascarpone necessary or can I switch it?
You can swap in cream cheese if you want. Just know it’ll taste a touch tangier and be a little more firm than mascarpone.
- → How do I make my cookies lighter and fluffier?
Make sure your butter is super soft when you blend it with sugar. Don’t mix the dough too much or they’ll lose that tender bite.
- → Which cocoa powder should I use on top?
Stick to unsweetened cocoa powder for that classic bittersweet boost. Try dusting it on with a strainer for a nice finish.
- → How do I store these cookies once they’re put together?
Pop them in the fridge for at least half an hour so the middle gets set. Keep any extras chilled so they stay fresh and tasty.
- → Want the coffee flavor even bolder?
Sure thing. Just add another teaspoon of instant coffee to your dough. That’ll bump up the espresso punch.