Description
Buttery coffee cookies topped with velvety mascarpone cream and classic tiramisu flavors. A decadent, easy treat for any occasion.
Ingredients
Cookies
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Butter: 110 grams (about 1/2 cup), melted and cooled to room temperature
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Granulated sugar: 100 grams (about 1/2 cup)
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Dark brown sugar: 100 grams (about 1/2 cup, packed)
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Egg: 1 large (57-60 grams with shell)
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Vanilla extract: 1 teaspoon
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All-purpose flour: 230 grams (about 1 3/4 cups)
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Baking powder: 1/2 teaspoon
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Baking soda: 1/2 teaspoon
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Instant espresso powder: 1 tablespoon
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Salt: 1/2 teaspoon
Mascarpone Cream
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Mascarpone cheese: 180 grams (about 3/4 cup)
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Vanilla extract: 1 teaspoon
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Confectioners’ sugar: 90 grams (about 3/4 cup)
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Agave or honey: 20 grams (about 1 tablespoon)
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Heavy cream: 120 grams (about 1/2 cup)
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Cocoa powder: 1 tablespoon for dusting
Instructions
Melt the butter and let it cool to room temperature in the fridge about 20 minutes. Chilled but not hard ensures the perfect soft bite.
Add granulated and dark brown sugar to the cooled butter. Whisk for 1 minute until creamy and combined. Add egg and vanilla, mixing just until smooth.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt.
Mix the dry ingredients into the wet with a spatula until just combined—don’t overmix! Scoop dough into 11 balls (about 2 tablespoons each) and refrigerate 30–60 minutes for thick, bakery-style cookies.
Preheat your oven to 355°F (180°C). Bake cookies on a parchment-lined sheet for 10–11 minutes, just until edges are set but centers are soft. Let cool 3 minutes on tray, then transfer to wire rack.
In a medium bowl, whip mascarpone, vanilla, confectioners’ sugar, agave/honey, and heavy cream with an electric mixer until stiff peaks form.
Pipe frosting in a big swirl on each cooled cookie. Dust generously with cocoa powder.
Notes
Instant espresso beats regular coffee every time: The concentrated powder gives you maximum coffee flavor without adding extra liquid that could throw off the cookie texture. You can find it in the coffee aisle of most grocery stores—I always keep a jar on hand for baking!
Out of mascarpone? Here’s your backup plan: Use full-fat brick-style cream cheese (not the spreadable kind) plus 1 tablespoon of sour cream. Add an extra 1/2 teaspoon of vanilla to help mimic mascarpone’s sweeter, more delicate flavor. The texture will be slightly tangier but still delicious.
Pipe like a pro: If your frosting seems too soft to hold its shape, pop it back in the fridge for 15-20 minutes. Too stiff? Whisk in a teaspoon of heavy cream at a time until it reaches pipeable consistency.
- Prep Time: 30 minutes +Chill time: 30 minutes
- Cook Time: 10–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American