Description
These soft and chewy tiramisu cookies bring the flavors of the classic Italian dessert into a simple, no-chill cookie. The coffee-infused sugar cookies are topped with a rich mascarpone frosting and a light dusting of cocoa powder, making them the perfect treat for any coffee lover.
Ingredients
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant espresso powder
- 2½ cups (300 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. (226 g) mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Prepare the espresso butter: Melt the butter in a small bowl, then whisk in the espresso powder until fully dissolved. Place in the fridge to cool for about 10 minutes.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda until well combined. This ensures even distribution of the leavening agents.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until smooth and light. Add the egg and vanilla extract, whisking until well incorporated.
- Form the cookie dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cookies.
- Shape and bake: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop dough balls onto the sheet, spacing them 3 inches apart. Bake for 10–12 minutes or until the edges are set but the centers are slightly puffed. Allow the cookies to cool completely before frosting.
- Make the mascarpone frosting: Using a hand mixer, beat the mascarpone cheese on low speed until smooth. Gradually mix in powdered sugar, espresso powder, and vanilla extract. Slowly add the heavy cream while continuing to mix on low speed. Once fully incorporated, increase the speed to medium and whip for about 2–3 minutes until the frosting is light and fluffy.
- Frost the cookies: Once the cookies have cooled, spread a layer of mascarpone frosting on top using an icing spatula or the back of a spoon. Dust lightly with cocoa powder for the classic tiramisu finish.
Notes
- Use high-quality espresso powder for the best flavor. Instant coffee can work as a substitute, but it will be milder.
- For an extra indulgent version, drizzle melted dark chocolate over the frosted cookies.
- Let the cookies cool completely before frosting, as warm cookies will cause the frosting to melt.
- Make-ahead tip: The cookie dough can be scooped and frozen for up to 2 months. Simply bake from frozen, adding 1–2 extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg