Ingredients
Equipment
Method
Step 1:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2:
- In a mixing bowl, cream the softened butter, dark brown sugar, and granulated sugar until smooth and fluffy.
Step 3:
- Add the egg, agave (or honey), and vanilla. Mix until fully combined.
Step 4:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder.
Step 5:
- Add the dry ingredients to the wet ingredients. Fold gently using a spatula until a soft cookie dough forms.
Step 6:
- Scoop the dough into small balls and place them on the baking sheet.
Step 7:
- Bake for 9–12 minutes, or until the edges are set but the centers remain soft.
Step 8:
- Let cookies cool completely before adding the topping.
- Make the Cream
Step 9:
- In a mixing bowl, combine the mascarpone cheese, heavy cream, and confectioners’ sugar.
Step 10:
- Whip until the mixture is light, smooth, and fluffy — but do not overmix, or the cream may stiffen.
- Assemble
Step 11:
- Spread or pipe a swirl of mascarpone cream on each cooled cookie.
Step 12:
- Dust lightly with cocoa powder to finish.
Notes
🧊 Storage & Reheating
Store cookies without cream at room temperature for 4 days.
Once topped, keep in the refrigerator and enjoy within 48 hours.
Do not freeze assembled cookies — freeze dough instead.
🥄 Variations
Stronger Coffee Flavor: Add +½ tablespoon instant espresso to the dough.
Vanilla Cream Version: Skip cocoa and leave the topping plain and creamy.
Chocolate Drizzle: Melt chocolate and drizzle over the mascarpone swirl.
Holiday Style: Dust with cinnamon + cocoa blend for warmth.
❓ 10 FAQs
Can I replace mascarpone?
Cream cheese works, but the flavor will be tangier and less authentic. Why did my cream get grainy?
Mascarpone can curdle if overmixed — whip gently. Can I make the cookies ahead?
Yes — bake and cool, then add cream right before serving. Can I make these stronger in espresso flavor?
Yes — increase espresso powder slightly. Can I skip the food coloring or cocoa?
Yes — the cocoa is only for decoration and flavor. Do these need to be chilled?
After frosting — yes, keep them cold. Can I pipe the cream instead of spreading it?
Yes — it looks beautiful piped in a swirl. Can I reduce the sugar?
Yes — reduce by 25g in each sugar portion if desired. Can I freeze the dough?
Absolutely — freeze dough balls, bake from frozen. How do I make the cream more stable?
Chill the cookies before serving for a firmer set. 🏁 Conclusion These Tiramisu Cookies are soft, creamy, velvety, and full of warm espresso flavor. Each bite tastes like your favorite café dessert — cozy, elegant, and deeply satisfying. They’re beautiful to serve, lovely to gift, and unforgettable to eat. Bake them for someone special — or bake them for yourself
Cream cheese works, but the flavor will be tangier and less authentic. Why did my cream get grainy?
Mascarpone can curdle if overmixed — whip gently. Can I make the cookies ahead?
Yes — bake and cool, then add cream right before serving. Can I make these stronger in espresso flavor?
Yes — increase espresso powder slightly. Can I skip the food coloring or cocoa?
Yes — the cocoa is only for decoration and flavor. Do these need to be chilled?
After frosting — yes, keep them cold. Can I pipe the cream instead of spreading it?
Yes — it looks beautiful piped in a swirl. Can I reduce the sugar?
Yes — reduce by 25g in each sugar portion if desired. Can I freeze the dough?
Absolutely — freeze dough balls, bake from frozen. How do I make the cream more stable?
Chill the cookies before serving for a firmer set. 🏁 Conclusion These Tiramisu Cookies are soft, creamy, velvety, and full of warm espresso flavor. Each bite tastes like your favorite café dessert — cozy, elegant, and deeply satisfying. They’re beautiful to serve, lovely to gift, and unforgettable to eat. Bake them for someone special — or bake them for yourself