Tiramisu Cookies
Tiramisu Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 10-12 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
1/3 cup of packed brown sugar (light or dark)
3/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
2 & 1/4 cup of All-purpose flour
2 tbsp espresso powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
Frosting
1/3 cup heavy cream
1/2 cup mascarpone cheese
2 cups powdered sugar
1 tsp vanilla
Topping
1/2 tsp cocoa powder (per cookie)
What Cocoa Powder to Use?
There are so many types of cocoa powder on the market, and it usually depends solely on the color. I tend to use special dark cocoa powder, because it gives your dessert a darker color.
Store brand and/or the natural cocoa powder gives your cookie a lighter brown color. Most cocoa powder give a similar taste, except for black cocoa powder.
What is black cocoa powder? Black cocoa powder has less of a cocoa powder taste but is used in the widely known Oreo cookies. This cocoa powder is usually not found on the shelves, but is such a staple piece in baking when trying to make desserts black, without using food coloring.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements in Grams
215 grams salted/unsalted butter
65 grams brown sugar
150 grams white/granulated sugar
1 large egg (60 grams)
2 grams vanilla extract
275 grams All-purpose flour
12 grams espresso powder
4 grams baking soda
2 grams baking powder
Mascarpone Cheese Frosting
160 grams heavy cream
4 oz mascarpone cheese (112 grams)
200 grams powdered sugar
2 grams vanilla
Topping
2 grams cocoa powder (per cookie)
Instructions
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
To start cookie dough, beat room temperature butter in stand mixer/by hand for 1-2 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla extract.
Step 4
Add flour, baking soda, baking powder, cocoa powder, espresso powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
If your test cookie came out flat, add a couple more tablespoons of flour to allow filling to stay in the center of the cookie when baking. If it did not spread much at all, flatten out your cookie dough with your palm before putting in the oven.
Step 6
Bake cookies for 10-11 minutes (for 1/3 cup scoop).
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
To make frosting, beat heavy cream with a whisk/whisk attachment for 45-60 seconds, or until it forms a light whipped cream consistency. While whipping this up, slowly add your powdered sugar. Once powdered sugar is mixed in, using a paddle attachment or a rubber spatula, mix in room temperature mascarpone cheese until fully combined. Lastly, add vanilla.
Step 8
Add about 1 tbsp of frosting on top of each cookie (make sure cookies are cooled). Add a sprinkle of cocoa powder on top, and you are done!
You can eat these fresh and/or put these in the fridge to store up to 10 days!