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These mouthwatering Italian-style tiramisu cookies take the famous dessert's flavors and pack them into handy bites. You'll get all the coffee and creamy goodness of traditional tiramisu in a grab-and-go format that's perfect for parties or when you're craving something sweet.
I brought these treats to a friend's dinner and they became my trademark dessert when everyone started fighting over who got the last cookie. The strong coffee base with the light creamy top gives you that real tiramisu magic but much easier to eat.
What You'll Need
- Butter: Pick unsalted high-quality butter so it won't mask the coffee taste
- Granulated sugar: Adds sweetness and helps make a nice crunchy outside
- Dark brown sugar: Keeps cookies moist and its slight molasses taste works well with coffee
- Egg: Gives the cookie dough body and richness
- Vanilla extract: Always use genuine vanilla to boost both the cookie and topping
- All purpose flour: Gives just the right texture – somewhere between fluffy and firm
- Baking powder: Teams up with baking soda to make cookies rise properly
- Baking soda: Works with the brown sugar so cookies spread right and brown nicely
- Instant espresso powder: This makes everything taste authentic, much stronger than regular coffee
- Salt: Cuts through sweetness and makes coffee flavor pop
- Mascarpone cheese: This Italian soft cheese is a must for real tiramisu taste and smooth feel
- Confectioners sugar: Blends into cream without any grittiness
- Agave or honey: Adds extra flavor notes and makes whipped cream more stable
- Heavy cream: Whips up into fluffy clouds for topping your cookies
- Cocoa powder: For sprinkling on top, giving that classic tiramisu look and bitter kick
How To Make Them
- Get Your Butter Ready:
- Slowly melt butter on low heat and don't let it bubble up as that loses moisture. You want liquid butter that isn't hot. Cool it down to room temp in your fridge for around 20 minutes. When butter cools right, your eggs won't cook when mixed in and your cookies will have the best texture.
- Mix Up The Cookie Foundation:
- Put both sugars into your cooled butter and stir for a full minute. This step puts air in and starts melting sugar crystals. Everything should look even but not fluffy. The brown sugar keeps things moist and adds a hint of caramel that makes coffee taste better.
- Put In Wet Stuff:
- Mix in egg and vanilla until everything looks shiny and smooth. The egg gives structure and vanilla adds flavor depth. Make sure you can't see any egg streaks before moving on.
- Mix Dry Ingredients:
- In another bowl, stir together flour, baking powder, baking soda, espresso powder, and salt. This spreads out the rising agents and flavors evenly. Break up all espresso powder clumps so coffee flavor spreads throughout every bite.
- Make Your Dough:
- Slowly add dry mix to wet mix, stirring just until combined. Too much mixing makes tough cookies. Your dough should be thick but easy to scoop. A 2 tablespoon scoop makes cookies the same size so they'll bake evenly.
- Let Dough Rest:
- Shape each scoop into a smooth ball and stick them in the fridge for an hour. This cooling step is super important. It firms up the butter, stops cookies from spreading too much, and boosts flavor. Don't skip this part, even if you're in a hurry.
- Bake Them Just Right:
- Cook at 180°C for 10-11 minutes until edges look set but centers seem slightly undone. They'll finish cooking after you take them out. Bake one tray at a time for the most even results.
- Whip Up The Mascarpone Topping:
- Beat mascarpone cheese, vanilla extract, confectioners sugar, agave, and heavy cream until it forms stiff peaks. The mix should hold its shape when piped but stay smooth and creamy. Watch it carefully since overwhipping can make it break apart.
- Put Everything Together:
- After cookies cool completely, pipe mascarpone cream in a swirl on top of each one. A Wilton 2A tip works great for this. Finish with a light dusting of cocoa powder through a fine strainer for that professional touch.
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The instant espresso powder really makes these cookies stand out. I found this out by accident when I ran out of regular coffee and grabbed my Italian grandma's espresso stash instead. That powerful coffee kick turned these from nice cookies into something unforgettable that feels like sitting at a tiny coffee shop in Rome.
Keeping Them Fresh
You'll need to keep these in the fridge because of the mascarpone topping. Put them in a sealed container with parchment paper between each layer so they don't stick. They'll stay good for 3 days, though the cream is at its best in the first 2 days. Let them sit out for 10 minutes before eating to get the fullest flavor.
Getting Ahead
You can mix up cookie dough and keep it in the fridge for up to 3 days before baking, or freeze the balls for up to 3 months. The mascarpone cream works best fresh but can be made a day ahead and kept cold. For the nicest look, put cream on cookies no more than 4 hours before serving so it keeps its shape and texture.
Changing It Up
While the original tiramisu taste is amazing, you can play around with other flavors too. Try adding 2 tablespoons of Irish cream to the mascarpone for a grown-up twist. Chocolate fans can mix 1/2 cup mini chocolate chips into the dough. During winter, a dash of cinnamon and nutmeg in the cookies makes a holiday version that goes great with the cream topping.
Ways To Serve
Arrange these cookies in circles on a round plate for a fancy dessert display. For casual get-togethers, lay them on a wooden board with some fresh berries and tiny espresso cups. They can be the main attraction on a dessert table or the perfect ending to an Italian dinner alongside a glass of sweet wine or amaretto.
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Recipe FAQs
- → Can I make these tiramisu cookies ahead of time?
Absolutely! The cookie dough can sit in your fridge for up to 3 days if kept covered. You can make the mascarpone topping a day early and store it in the fridge too. But I'd suggest adding the cream to cookies right before you plan to serve them. And wait until the last minute to sprinkle on the cocoa powder so it doesn't soak into the cream.
- → What can I substitute for instant espresso powder?
Don't worry if you're out of espresso powder. Regular instant coffee works just fine in the same amount. Want a stronger coffee taste? Try using 1.5 tablespoons of instant coffee instead. Another option is using 1 tablespoon of super finely ground coffee beans, though your cookies might feel a bit different when you bite into them.
- → Can I freeze these cookies?
You can totally freeze the plain cookies without cream for up to 3 months if you keep them in an airtight container. Just let them warm up to room temperature before adding the mascarpone topping. I wouldn't try freezing the finished cookies with cream though, as the mascarpone topping gets weird when it thaws out.
- → How long do these tiramisu cookies stay fresh?
Once you've put the mascarpone cream on top, try to eat the cookies within 24 hours. And keep them in the fridge since they've got dairy that can spoil. The plain cookies without topping will stay good for about 5 days in a sealed container at room temperature.
- → What piping tip works best if I don't have Wilton 2A?
No Wilton 2A tip? No problem! Any big round piping tip will do the job nicely. You can even grab a plastic bag, put your cream inside, and snip off a corner for a makeshift piping tool. Or just grab a spoon and plop some cream on each cookie if you don't want to bother with fancy piping stuff.
- → Can I make these cookies without dairy?
Making these dairy-free is tricky but doable. For the cookies, grab some plant butter instead of regular. The mascarpone part is harder to swap out, but you might try using dairy-free cream cheese mixed with coconut cream that's been chilled overnight and whipped up. Add some dairy-free whipping cream too. Just know they won't taste exactly like the real thing.