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Soft & Chewy Bakery-Style Tiramisu Cookies with Mascarpone Frosting

Close-up of stacked, decadent tiramisu cookies featuring dark chocolate wafers and thick vanilla cream filling, dusted with cocoa.
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Create soft, chewy cookies infused with espresso flavor, topped with a creamy mascarpone frosting, and dusted with cocoa powder for a perfect Tiramisu experience in cookie form.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for frosting)
  • 8 ounces mascarpone cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup unsweetened cocoa powder (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, making your cookies soft.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the dissolved espresso mixture.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft. You want these bakery-style cookies to be chewy.
  7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the mascarpone frosting: In a medium bowl, beat the softened mascarpone cheese and softened butter until smooth. Add the powdered sugar and vanilla extract. Beat until light and creamy.
  9. Once the cookies are completely cool, spread or pipe a generous layer of the mascarpone frosting onto the top of each cookie.
  10. Just before serving, lightly dust the frosted cookies with unsweetened cocoa powder using a fine-mesh sieve.

Notes

  • Dissolve the instant espresso powder completely in the hot water before adding it to the dough; this ensures even coffee flavor distribution.
  • For a richer coffee flavor, substitute the water with strong brewed espresso when dissolving the powder.
  • If you prefer a firmer frosting, chill the finished cookies for 15 minutes before dusting with cocoa.

Nutrition

Find it online: https://tastethisplate.com/tiramisu-cookies-recipe-mascarpone-topping/