Introduction
Tiramisu cookies bring the rich and indulgent flavors of the classic Italian dessert into a portable, bite-sized treat. Perfect for coffee lovers and dessert enthusiasts alike, these cookies combine layers of espresso, mascarpone, and cocoa flavors into a delightful soft-baked cookie form. Whether served at parties, enjoyed with coffee, or made as a special treat for loved ones, tiramisu cookies are a creative twist on a timeless favorite that will impress anyone who tastes them.
The History of Tiramisu
Tiramisu originated in Italy in the 1960s, though its precise origins are debated. Several regions, including Veneto and Friuli Venezia Giulia, claim to have invented the dessert. The word “tiramisu” means “pick me up” or “cheer me up,” referring to its energizing blend of coffee and sugar. Traditionally made with layers of ladyfingers soaked in espresso, mascarpone cheese, eggs, sugar, and cocoa powder, tiramisu has become a beloved dessert worldwide. Its influence has inspired a wide variety of creative adaptations, including cakes, ice creams, and now cookies.
Ingredients Breakdown
- Flour: All-purpose flour provides structure and stability to the cookies.
- Espresso Powder: A key ingredient that infuses the dough with rich coffee flavor.
- Mascarpone Cheese: Offers creaminess and a tangy balance that mimics the filling of traditional tiramisu.
- Butter: Adds moisture and richness for a tender cookie.
- Eggs: Bind the ingredients together and add structure.
- Granulated Sugar and Brown Sugar: A combination of sugars creates sweetness and a chewy texture.
- Vanilla Extract: Enhances flavor with its warm and sweet notes.
- Cocoa Powder: Used for dusting or incorporating into the dough to replicate the cocoa topping of tiramisu.
- Baking Powder and Baking Soda: Leavening agents that help the cookies rise and maintain softness.
- Salt: Balances the sweetness and enhances flavor.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugars together until light and fluffy.
- Add the mascarpone cheese to the butter mixture and continue beating until smooth.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Dust the cooled cookies with cocoa powder or drizzle with melted chocolate for an extra touch of elegance.
Tips for the Perfect Tiramisu Cookies
- Use high-quality espresso powder for the best coffee flavor. Avoid instant coffee granules, as they may not dissolve as smoothly.
- Soften the butter and mascarpone cheese to room temperature for easier mixing and a smoother dough.
- Avoid overmixing the dough to prevent tough cookies. Mix just until the ingredients are combined.
- Let the cookies cool completely before dusting with cocoa powder or drizzling with chocolate to prevent melting.
- Store cookies in an airtight container to retain their freshness and softness.
Variations and Customizations
- Chocolate Chips: Add dark or semi-sweet chocolate chips to the dough for a richer flavor.
- Coffee Liqueur: Incorporate a tablespoon of coffee liqueur into the dough for an extra kick.
- Cream Cheese: Substitute mascarpone with cream cheese for a tangier flavor.
- Mocha Tiramisu Cookies: Add a tablespoon of cocoa powder to the dough to create a mocha twist.
- Dipped Tiramisu Cookies: Dip half of each cookie into melted chocolate and sprinkle with finely ground espresso beans.
Health Considerations and Nutritional Value Tiramisu cookies are an indulgent treat, so moderation is key. The use of butter, sugar, and mascarpone contributes to their rich flavor but also adds calories and fat. To reduce calorie content, consider using a sugar substitute or reducing the sugar slightly. Whole wheat flour can be used instead of all-purpose flour for added fiber. Nutritionally, these cookies provide a small amount of calcium from the mascarpone and eggs. Pairing them with a balanced meal or enjoying them as an occasional dessert is a great way to savor their flavors without compromising a healthy diet.
FAQ
- Can I make these cookies ahead of time? Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Baked cookies can be stored in an airtight container for 3-4 days.
- Can I freeze tiramisu cookie dough? Yes, shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
- What is the best way to store leftover cookies? Keep them in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Can I substitute mascarpone cheese? Cream cheese is a suitable alternative, though it will create a tangier flavor.
Best Tiramisu Cookies
Ingredients
Cookies
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg 57–60 g with shell
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
Mascarpone Cream
- 180 g mascarpone cheese
- 1 teaspoon vanilla extract
- 90 g confectioners’ sugar
- 20 g agave or honey
- 120 g heavy cream
- Cocoa powder 1 tablespoon for dusting
Instructions
Cookies
- Melt the butter either in the microwave or in a small saucepan over low-medium heat. Avoid bubbling to prevent losing moisture from the butter. Transfer the melted butter to a large mixing bowl and chill it in the fridge until it reaches room temperature, about 20 minutes.
- 110 g butter
- Once the butter is at room temperature, add the granulated sugar and dark brown sugar. Whisk together for 1 minute using a spatula or mix with a stand mixer fitted with the paddle attachment.
- 100 g granulated sugar, 100 g dark brown sugar
- Add the egg and vanilla extract, mixing until fully combined.
- 1 egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder, baking soda, espresso powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring with a spatula until just combined.
- 230 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon instant espresso powder, ½ teaspoon salt
- Use a 2-tablespoon or 1.3-ounce cookie scoop to portion out 11 cookies. Place them on a baking sheet lined with parchment paper, then roll each portion into a ball with your hands. Chill the cookie dough balls in the fridge for 1 hour.
- Preheat the oven to 180ºC (355ºF). Line another baking sheet with parchment paper. Arrange 6 cookies per tray and bake one tray at a time for 10-11 minutes.
- Let the cookies cool on the baking tray for 3 minutes before transferring them to a wire rack to cool completely.
Mascarpone Cream
- In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip all the mascarpone cream ingredients until stiff peaks form and the mixture holds its shape. If preparing in advance, cover the cream with plastic wrap and refrigerate until ready to use.
- 180 g mascarpone cheese, 1 teaspoon vanilla extract, 90 g confectioners’ sugar, 20 g agave or honey, 120 g heavy cream
- When ready to serve, transfer the mascarpone cream to a piping bag fitted with a piping tip, such as Wilton 2A. Pipe a swirl of cream on top of each cookie, starting from the center and working outward. Finish by dusting the cookies with cocoa powder using a fine mesh sieve.
- 1 tablespoon cocoa powder