If you’re a fan of Tiramisu, then this cookie is perfect for you. It combines all the flavors that make Tiramisu so magical, from the creamy mascarpone frosting to the coffee-based dessert – and the best part is, it takes just a fraction of the time to make.
For the second episode of my Kitchen Corner series, I decided to combine my childhood favorite cookie, sugar cookies, with my favorite dessert, Tiramisu, and make these Tiramisu inspired cookies!
These cookies were delicious and were gone within just a few days, they have definitely become a staple in my dessert recipe collection.
Tiramisu Inspired Cookies
These Tiramisu-inspired cookies, are a heavenly blend of creamy mascarpone frosting and coffee-infused bliss. In my latest Kitchen Corner episode, I combined the classic flavors of Tiramisu with beloved sugar cookies. The result? A delicious treat that vanished in days, earning its spot in my dessert collection.
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 Piping bag
- 1 Sheet pan
Ingredients
Cookie base:
- 1 large Egg
- 1 cup Salted butter (Softened Butter )
- 1 cup Sugar
- ¼ cup Light Brown Sugar
- 1 tbsp Cocoa Powder
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tbsp Rum Extract
- 1 tbsp Espresso Powder
- 2 cups flour
Whipped Mascarpone Frosting
- 1 cup Powdered Sugar
- 1 cup Heavy Cream
- 8 oz Mascarpone
- 1 tsp Vanilla Extract
- 1 tsp Espresso Powder
Instructions
Cookie base:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the wet ingredients: egg, softened butter, granulated sugar, light brown sugar, vanilla extract, rum extract, and espresso powder.
- Once the wet ingredients are thoroughly combined, gradually mix in the dry ingredients: cocoa powder, flour, baking soda, and baking powder.
- Using a cookie scoop, portion the cookie dough onto a parchment-lined baking sheet, spacing each mound approximately 2 inches apart.
- Transfer the sheet pan into the preheated oven and bake for 10 to 12 minutes, or until the cookies are set and slightly firm to the touch.
- Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Whipped Mascarpone Frosting:
- In a large mixing bowl, combine the powdered sugar, heavy cream, mascarpone cheese, vanilla extract, and espresso powder.
- Using a hand mixer or stand mixer, whip the ingredients together on medium-high speed for approximately 5 minutes, or until stiff peaks form, resulting in a light and airy texture.
- Transfer the whipped mascarpone crème into a piping bag
- Pipe rounds of the crème onto the cooled cookie bases.
- Finish by dusting the assembled cookies with cocoa powder and enjoy!