Tiramisu Cookies

Rich and velvety tiramisu meets chewy coffee cookies! These tiramisu cookies feature the best of both worlds. With a soft espresso cookie bottom topped off with a mascarpone mousse, it’s a real winner. These may look and sound super fancy, but they’re surprisingly easy to make!

Ingredients:
For the espresso cookies:
2 teaspoons instant espresso powder
2 tablespoons boiling water
1¾ cups (210g) all-purpose flour, spoon and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick / 115g) unsalted butter, softened to room temperature
½ cup (100g) packed brown sugar, light or dark
¼ cup (50g) granulated sugar
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract

For the mascarpone mousse topping:
1 cup (225g) cold mascarpone cheese
⅔ cup (160mL) cold heavy cream
⅔ cup (87g) powdered sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
cocoa powder and/or chocolate shreds, for topping

Instructions:
make the espresso cookies:
In a small bowl, dissolve instant espresso in boiling water. Set aside to cool completely to room temperature before using. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, combine your butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until well combined and lightened in color. This will take about 1 minute using a mixer set to medium speed or 2 minutes by hand. Add the eggs yolks and vanilla to the butter mixture, and whisk together to combine. Mix in the cooled espresso. Add the dry ingredients and mix together until you have a thick cookie dough. Cover and chill the cookie dough in the fridge for 30 to 60 minutes or until firm enough to scoop. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside. Use a large cookie scoop to portion out 3 to 4 tablespoon sized balls of dough and roll between your hands to smooth them. Place the cookie dough balls onto your parchment lined baking sheets, leaving at least 2 inches of space between each cookie. Bake in the center of your preheated oven for 11 to 13 minutes or until golden brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer onto a wire rack and set aside to cool completely before frosting.

make the mascarpone topping:
In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla, and salt. Using an electric mixer fitted with the whisk attachment, whip the ingredients together until it reaches stiff peaks. To test for stiff peaks, dip your beater into the mixture and turn it upside down. The tip of the mixture should not curl over. Take care not to over-whip! Transfer your mascarpone mixture into a large piping bag fitted with a plain tip. Pipe bubbly dots of the topping over the cooled cookies. Dust the tops with cocoa powder or sprinkle over some shredded chocolate. Serve the cookies right away for a softer mascarpone topping or chill for 1 hour for a mousse like consistency. Keep cookies stored in the fridge until ready to serve.

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