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I'm obsessed with these Tiramisu Cookies and I just have to share them with you today. So picture this a super soft cookie that tastes just like your favorite Italian dessert, but in a perfect little cookie you can hold in your hand. I've topped them with the creamiest mascarpone frosting and a little dusting of cocoa powder. They're so good that my family begs me to make them for every gathering now.
The Story Behind These Cookies
You know how sometimes you just want tiramisu but don't want to make a whole dessert? That's exactly how these cookies came to be. I was craving tiramisu one day but wanted something I could pack in my kids' lunchboxes. After lots of coffee and countless taste tests (tough job, I know), these cookies were born. The best part is you don't need any fancy ingredients just regular pantry stuff and some mascarpone cheese.
Grab These Ingredients
- Butter: Just grab a stick and melt it. Let it cool a bit while you get everything else ready.
- Brown Sugar: This makes the cookies so soft and gives them this amazing caramel undertone that I'm in love with.
- Instant Coffee: Any brand works here. I use whatever's in my pantry.
- Cocoa Powder: Dutch process if you've got it, but regular works too.
- Mascarpone: This stuff is gold. Get it to room temp before using.
- Vanilla: The real stuff makes such a difference.
- Egg: Just one, room temperature is best.
- The Usual Suspects: Flour, baking powder, soda, and a pinch of salt.
Let's Bake Some Magic
- First Things First
- Melt your butter and let it hang out while you grab everything else. Mix it with your sugars until it looks like wet sand. Crack in your egg, splash in some vanilla, give it a good mix.
- The Dry Team
- Grab another bowl, toss in your flour and friends (that's what I call all the powdery ingredients). Give them a quick whisk to make them play nice together.
- Time to Chill
- Scoop out some dough (about the size of a ping pong ball), roll them into cute little balls. Pop them in the fridge for a bit this is non-negotiable, trust me.
- The Fun Part
- Heat up your oven to 180°C. Once it's hot and ready, bake those chilled dough balls until they're just set. Don't overbake we want them soft!
The Dreamy Topping
- Whip It Good
- Take your room temp mascarpone (seriously, room temp is key) and beat it with some vanilla until it's light and fluffy. I usually do this while the cookies are cooling because I have zero patience.
- The Final Touch
- Once your cookies are totally cool, pipe or spread that heavenly mascarpone on top. Dust with cocoa powder and try not to eat them all at once (good luck with that).
My Secret Tips
Look, I've made these cookies about a million times now, so let me save you some trial and error. Use a scale if you've got one it really helps get them perfect every time. Don't skip the chilling step (I learned this the hard way). And splurge on good mascarpone it makes such a difference. Oh, and be gentle with the dough these aren't workout cookies.
Storage Stuff
These babies need to live in the fridge because of the mascarpone topping. They'll stay good for a couple days if they last that long in your house (they never do in mine). If you want to get ahead of the game, make the cookie dough balls and freeze them. Then you can just bake them whenever the craving hits. I always keep a stash in my freezer for cookie emergencies.
Mix It Up
Sometimes I like to play around with these cookies depending on my mood. Last week I swapped the cocoa dust for some grated dark chocolate and oh my goodness, so good. If you're a coffee fanatic like my husband, try adding some extra espresso powder to the mascarpone. And during Christmas? I throw some crushed candy canes on top and everyone goes crazy for them.
Quick Questions
My neighbor asked if she could make bigger cookies and honestly go for it! Just bake them a few minutes longer. My sister always makes the dough the night before and says they turn out amazing. And yes you can totally freeze the dough I do it all the time. Just remember to let them thaw a bit before baking.
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Frequently Asked Questions
- → Can I make these cookies ahead of time?
- You can make the cookies and mascarpone cream separately ahead of time. Store cookies in airtight container and cream in refrigerator. Assemble with cream and cocoa powder just before serving for best results.
- → What can I substitute for instant espresso powder?
- You can use instant coffee powder, though espresso provides stronger flavor. For best results, grind instant coffee into finer powder. If using brewed coffee, reduce other liquid slightly.
- → Why do we need to chill the cookie dough?
- Chilling helps prevent cookies from spreading too much during baking and develops better flavor. The melted butter needs time to firm up for proper texture.
- → How should I store these cookies?
- Once topped with mascarpone cream, store in refrigerator and consume within 2 days. Plain cookies can be stored at room temperature in airtight container for up to 5 days.
- → Can I freeze these cookies?
- The baked cookies without cream can be frozen for up to 3 months. Thaw completely before topping. The mascarpone cream doesn't freeze well, so make that fresh when ready to serve.