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Bakery-Style Tiramisu Cookies with Mascarpone Frosting

Two delicious tiramisu cookies stacked with creamy filling, dusted heavily with cocoa powder.
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You can make soft, chewy espresso cookies filled with rich mascarpone cream, capturing the classic Tiramisu flavor in a perfect handheld treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for cookie dough)
  • For the Mascarpone Frosting:
  • 8 ounces mascarpone cheese, cold
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon espresso powder
  • For Finishing:
  • 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 and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the dissolved espresso mixture until combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and 1/2 cup powdered sugar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  5. Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft. Do not overbake. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Prepare the Mascarpone Frosting: In a medium bowl, beat the cold mascarpone cheese and softened butter until smooth. Gradually add the sifted powdered sugar, vanilla extract, and 1/4 teaspoon espresso powder. Beat until the frosting is light and creamy.
  7. Once the cookies are completely cool, place a generous spoonful of mascarpone frosting onto the flat side of one cookie. Top with a second cookie to create a sandwich. Gently press to spread the filling slightly.
  8. Place a fine-mesh sieve over the assembled cookies and dust heavily with unsweetened cocoa powder.
  9. Chill the finished cookies for at least 30 minutes before serving to allow the frosting to set.

Notes

  • Use high-quality instant espresso powder for the best coffee flavor in the cookies.
  • Make sure your mascarpone cheese is cold when making the frosting to prevent it from becoming too soft.
  • If you prefer a simpler cookie, you can skip the sandwich step and simply frost the tops of the cookies.
  • These cookies taste best when served chilled or slightly cool.

Nutrition

Find it online: https://carlacooking.com/tiramisu-cookies-recipe-mascarpone-frosting/