Description
Delight in these luscious Tiramisu Cookies combining the richness of classic tiramisu flavors into a soft, sandwich cookie. Featuring a tender coffee-infused cookie exterior with a creamy mascarpone filling, these treats are dusted with cocoa powder for a perfect finish. Ideal for coffee lovers and dessert enthusiasts alike, they deliver indulgence in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
Filling
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tablespoons coffee liqueur
Topping
- 1/4 cup cocoa powder (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined to ensure even distribution in the dough.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain smoothness and aeration.
- Add Vanilla: Stir in the vanilla extract until fully incorporated to add depth of flavor to the cookie dough.
- Dissolve Coffee: Dissolve the instant coffee granules in the hot water and mix it into the wet ingredients, infusing the dough with a rich coffee essence.
- Combine Mixes: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which could lead to tougher cookies.
- Portion Dough: Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes or until the cookie edges are lightly golden but the centers remain soft, ensuring a chewy texture once cooled.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, preventing breakage.
- Prepare Filling: Beat the mascarpone cheese and heavy cream together in a mixing bowl until smooth and creamy, forming the luscious filling.
- Add Coffee Liqueur: Mix in the coffee liqueur to the mascarpone mixture, continuing to beat until fully blended to enhance the tiramisu flavor.
- Assemble Cookies: Spread a generous amount of the mascarpone filling onto the bottom side of one cooled cookie and sandwich it with another cookie for each serving.
- Dust with Cocoa: Sift cocoa powder over the top of the assembled cookie sandwiches for a decorative and flavorful finish.
- Serve or Chill: Serve the cookies immediately for a softer experience or refrigerate for about 30 minutes to allow the filling to set before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Instant coffee granules dissolve quickly, providing a rich coffee flavor without bitterness.
- Refrigeration helps the mascarpone filling firm up, making the cookies easier to handle.
- Use fresh eggs and quality mascarpone for the best taste and texture.
- Store the assembled cookies in the refrigerator and consume within 2-3 days for optimal freshness.
