Indulge in the delightful fusion of classic tiramisu flavors with the comforting sweetness of a cookie. These tiramisu-inspired espresso cookies are perfect for fall, bringing together the rich aroma of espresso and the creamy texture of mascarpone. Ideal for a sweet treat or a coffee accompaniment!
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Ingredients
For the Cookies:
🧈 110 g unsalted butter, melted
🍚 95 g granulated sugar
🍯 105 g dark brown sugar
🥚 1 large egg
🍦 1 tsp vanilla extract
☕ 1 tbsp instant espresso powder e.g., Medaglia D’Oro
🌾 225 g all-purpose flour
🔼 ½ tsp baking powder
🔼 ½ tsp baking soda
🧂 ½ tsp salt
For the Mascarpone Cream:
🧀 180 g mascarpone e.g., Galbani
🥛 115 g heavy cream
🍦 1 tsp vanilla extract
🍬 90 g icing sugar sifted
To Finish:
🍫 1 tbsp unsweetened cocoa powder for dusting
Instructions
1- Preheat and Prepare:
- Preheat your oven to 180°C (350°F).
- Line baking trays with parchment paper to prevent sticking.
2- Mix the Wet Ingredients:
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until creamy.
3- Combine with Egg and Vanilla:
- Add the egg and vanilla extract to the sugar mixture.
- Ensure it is fully blended.
4- Whisk the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt.
5- Create the Dough:
- Gradually stir the dry ingredients into the wet mixture using a spatula or a spoon.
- Mix until just combined and no flour streaks remain.
6- Form the Cookies:
- Measure out 65 g of dough per cookie.
- Roll each portion into a ball and place on the prepared baking trays, spaced apart to allow for spreading.
7- Bake:
- Place the trays in the oven and bake for 10 minutes or until cookies are golden brown.
- Remove and cool completely on a wire rack.
8- Prepare Mascarpone Cream:
- Whip the mascarpone, heavy cream, vanilla extract, and sifted icing sugar in a bowl.
- Mix until smooth and creamy.
9- Assemble:
- Pipe or dollop a generous swirl of mascarpone cream onto each cooled cookie using a piping bag or a spoon.
10- Finish with Cocoa Dust:
- Dust the tops with unsweetened cocoa powder.
- Serve and savor the flavor!
Prep Time: 20 minutes
Cook Time: 10 minutes per batch
Total Time: 30 minutes
Servings: Makes approximately 12 large cookies
Calories per Cookie: 300
Proteins per Cookie: 4 g
Fats per Cookie: 17 g
Carbohydrates per Cookie: 36 g
Equipment:
- Oven e.g., Samsung NV51K6650SG
- Baking trays e.g., Nordic Ware Aluminum Baking Sheets
- Parchment paper e.g., Reynolds Kitchens
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Cooking Tips
- Ensure cookies are fully cooled before adding the mascarpone cream to prevent melting.
- For a stronger espresso flavor, consider increasing the espresso powder slightly.
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