Did someone say dessert in a cookie?! Yep, that would be me! 🙋🏽♀️ Tiramisu cookies are my new favourite dessert/cookie combo EVER!
Coffee cookies, chewy in the middle and crisp on the outside. Topped with the most beautiful mascarpone icing ever: smooth, creamy and sweet, just like in a tiramisu.
Now, if you’ve never had tiramisu as a dessert before, you need to change that now! My take on tiramisu is not your traditional recipe using eggs, but a really easy version.
I actually prefer my version (sorry to any Italians reading this!). It is much creamier and richer and just so decadently indulgent! But, of course, I will take dessert any way it comes! 😆
Anyway, back to my tiramisu cookies. These cookies are super easy to make, but I would suggest you only decorate them when you’re about ready to serve them, as the mascarpone icing can make your cookies really soft.
And to add to the lovely coffee flavours, I add Kahlúa in for a little extra depth. This is totally optional, of course, but I think it really adds to the rich indulgence of these cookies 😋
Making these cookies couldn’t be simpler. The cookie dough is done in under 10 minutes, then left to chill for a few hours. 10 minutes in the oven, and your cookies are done! And the icing takes minutes to put together too.
All you need is a little patience to wait for chilling of the cookie dough and cooling of the cookies, and you’ll have these little beauties to indulge in!
A dessert in a cookie. Perfection!
Happy baking, friends x 😊
Tiramisu Cookies
12-14
servings15
minutes10
minutes25
minutesAll the classic flavours of tiramisu in a cookie!
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Ingredients
115 g (½ cup) unsalted butter, at room temperature
150 g (¾ cup) soft light brown sugar
1 large egg
1 tsp Kahlua
180 g (1 cup + 2 tbsp) plain (all purpose) flour
2 tsp cornflour (cornstarch)
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
1 tbsp espresso powder
125 ml (½ cup) double cream, cold
500 g (2 cups + 3 tbsp) mascarpone cheese, softened
200 g (1 cup + ¼ cup + 2 tbsp) icing (powdered) sugar
1 tsp Kahlua (or vanilla, if preferred)
Cocoa powder, for dusting
Directions
- Soften the butter in a large bowl. Add the sugar and mix just to combine. Add in the egg and Kahlua and mix to combine. Sift in the flour, cornflour, baking powder, bicarb and salt then add in the espresso powder and beat to completely mix all the ingredients. Scoop out even sized balls of dough (I use an ice cream scoop), and pop on a lined baking sheet. Chill for a couple of hours or overnight.
- When you’re ready to bake your cookies, preheat your oven to 160C/320F and line a baking sheet with parchment paper. Place your cookies on the prepared tray, allowing room for them to spread, and bake for 8-10 minutes, turning part way if needed so they bake evenly. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely before decorating.
- To make your icing, whip up the double cream in a large bowl until just starting to thicken. Add all the other ingredients and beat together slowly until completely combined.
- Spread or pipe your icing over your cookies, then dust with cocoa powder to finish. These cookies, with the icing, need to be eaten on the day of being put together. If you don’t want to eat them immediately, the plain cookies will keep a couple of days without the icing on.
Recipe Video
Notes
- You can make this cookie dough in a stand mixer, using a handheld mixer or completely by hand, all will work just as well.
- Make sure your cookie dough balls are really well chilled before you bake them. This slows down the spread in the oven, giving you thicker and chewier cookies.
- You can even freeze your cookie dough! Once chilled until firm enough to handle, wrap them individually in parchment paper, then pop in a container in your freezer. Bake completely from frozen, just add an extra couple of minutes to your time. Cookies on demand! 😊
- It’s really important your cookies are completely cool before you decorate them, or your icing will melt and ooze off. Not fun! 😆
- These cookies need to be eaten soon after they have been decorated, as the moisture from the icing will soften the cookies. You can keep the icing in the fridge, once made, until you need it, then spread over your cookies when ready to serve.
