Tiramisu Espresso Cookies (Printable Version)
Buttery cookies filled with mascarpone and coffee hints. Cocoa and espresso balance out each taste.
# What You'll Need:
→ Cookie Dough
01 -
1 tablespoon hot water
02 -
1 tablespoon instant coffee granules
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
3/4 cup granulated sugar
06 -
1/2 cup unsalted butter, softened
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
09 -
1 1/2 cups all-purpose flour
→ Mascarpone Filling
10 -
2 tablespoons coffee liqueur
11 -
1/4 cup heavy cream
12 -
1/2 cup mascarpone cheese
→ Finishing
13 -
1/4 cup cocoa powder, to sprinkle on top
# Step-by-Step Guide:
01 -
Lay out some parchment paper or baking mats on two trays. Heat your oven to 350°F (175°C) so it’s ready for the cookies.
02 -
Toss together the salt, baking powder, and all-purpose flour in a medium bowl. Give it a good whisk so everything mixes up nicely.
03 -
Beat your softened unsalted butter with the sugar using a mixer until it turns fluffy and pale.
04 -
Drop in one egg at a time and mix well after each. Pour in the vanilla and stir until you don’t see any streaks left.
05 -
Stir the instant coffee into some hot water so it fully melts, then pour it into your butter and egg mixture. Blend until there are no coffee bits left.
06 -
Little by little, add the dry stuff into your wet mix. Just combine it—don’t keep beating or it’ll get tough.
07 -
Scoop tablespoon-sized blobs of dough onto your lined trays, leaving about two inches between them so they don’t stick together.
08 -
Pop them in the oven for 10 to 12 minutes. You want the edges to look faintly golden but the centers should be soft.
09 -
Take the trays out. Let the cookies hang out for five minutes before moving them onto wire racks until they’re completely cool.
10 -
Whip the mascarpone cheese and heavy cream together until you get a silky, creamy filling.
11 -
Pour the coffee liqueur into the creamy cheese mix and keep blending until all smooth.
12 -
Slather plenty of that mascarpone filling on the underside of a cookie, then gently press another cookie on top to make sandwiches.
13 -
Dust cocoa over the cookie tops. You can enjoy them right away, or let them chill for 30 minutes in the fridge so the filling sets up.
# Additional Notes:
01 -
Let the butter sit out so it softens before you mix it. This really helps get your cookies light and fluffy.
02 -
If you want stronger coffee vibes, just bump up the instant coffee by one teaspoon.
03 -
Mascarpone not around? Cream cheese works, though it’ll taste a bit different.
04 -
Try not to overwork your dough—less mixing means softer cookies.
05 -
Letting your cookies set up in the fridge helps the flavors come together and keeps the filling from oozing out.