Tiramisu Cookie Recipe
A delicious brown sugar coffee cookie recipe topped with a smooth sweet and creamy topping, with a dusting of cocoa powder.. tiramisu in cookie form.
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Servings: 12 cookies
Ingredients
Cookie dough
- 125 g unsalted butter/baking spread
- 100 g dark brown soft sugar
- 75 g white granulated sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 1 tbsp espresso powder (finely ground instant coffee)
- 275 g plain flour
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 0.5 tsp sea salt
Cream topping
- 175 g mascarpone cream cheese
- 125 ml double cream (or heavy cream)
- 75 g icing sugar
- 1 tbsp coffee liqueur *see notes below
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
Instructions
Cookies
- Preheat the oven to 190ºc/170ºc fan and line 2 large trays with parchment paper
- Mix together the butter and sugars until creamy and combined
- Add the egg and vanilla and mix through
- Add the espresso powder (finely ground instant coffee) and mix through
- Add the flour, bicarb, baking powder and sea salt and mix again
- Split the dough into 12 - I use a 5cm scoop to make it even - and add to the trays
- Chill the cookies for 30 minutes (this is optional)
- Split between the two trays and bake for 11-14 minutes until deep golden
- Leave to cool fully on the trays
Topping
- In a new bowl, add the mascarpone cream cheese, cream, icing sugar, coffee liqueur and vanilla and whisk together
- Make sure to not over whisk as it can split whilst pipping. Soft peaks is best
- Using a large piping bag, pipe in circles onto the baked cookies
- Dust with cocoa powder
Notes
- The coffee liqueur is optional if you want the cookies to be alcohol free. If you want to increase the quantity you can, but it may make the topping hard to pipe/whip.
- These cookies will last in the fridge for 3-4 days
- These cookies will freeze for 3+ months
- I use this 5cm cookie scoop for these tiramisu cookies