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Bakery-Style Soft Tiramisu Cookies with Mascarpone Frosting

A close-up of several delicious tiramisu cookies stacked on a white plate, dusted heavily with cocoa powder.
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Make soft, chewy tiramisu cookies that capture the classic Italian dessert flavors. These espresso-infused cookies feature a creamy mascarpone frosting and a dusting of cocoa powder for a gourmet homemade treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder, dissolved in 1 teaspoon 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)
  • 1/2 cup (4 ounces) mascarpone cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream
  • 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.
  3. Beat in the egg and the dissolved espresso mixture until combined. Mix in the vanilla extract.
  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. Stir in the 1/2 cup powdered sugar.
  5. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  6. 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.
  7. Prepare the frosting: In a medium bowl, beat the softened mascarpone cheese and 1/4 cup butter until smooth.
  8. Gradually add the 1 1/2 cups powdered sugar and vanilla extract. Beat until creamy. Add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  9. Once cookies are completely cool, spread or pipe a layer of the mascarpone frosting onto the top of each cookie.
  10. Just before serving, lightly dust the frosted cookies with unsweetened cocoa powder.

Notes

  • For a stronger coffee flavor in the cookie base, increase the instant espresso powder to 1 1/2 teaspoons.
  • If you prefer a firmer frosting, use slightly less milk or cream when mixing the mascarpone topping.
  • These cookies taste best the day they are made, but you can store unfrosted cookies in an airtight container for up to 3 days. Frost just before serving.

Nutrition

Find it online: https://cookerycommand.com/tiramisu-cookies-bakery-style-mascarpone-frosting/