Tiramisu Cookies

These soft and fluffy cookies are make with a coffee base with a mascarpone cheese frosting, and topped with cocoa powder. They are a great sweet treat.

Course Cookies

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Cookies

Calories 164kcal

Equipment

glass measuring cup
small bowl
large bowl
Cookie scoop
cookie sheet or baking sheet
Electric mixer
Piping bag with round tip

Ingredients

1 cup butter
1 Tablespoon instant espresso powder
2 ½ cups flour
½ teaspoon salt
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ cups sugar
1 teaspoon vanilla
1 teaspoon rum extract
1 egg

Frosting

8 ounces mascarpone cheese softened
2-3 cups powdered sugar*
2 teaspoons brewed espresso
1 teaspoon vanilla
½ teaspoon rum extract
½ cup heavy cream
Cocoa powder for dusting about 2 Tbsp

Instructions

In a glass measuring cup, melt the butter and place the espresso grounds in the cup and stir to dissolve the coffee.
Place the cup in the refrigerator to chill into a solid again.
Once the butter has turned back to solid, preheat the oven to 375 degrees.
In a small bowl, whisk the flour, salt, cornstarch, baking powder, and baking soda.
In a large bowl, beat the cooled, espresso butter and sugar until light and fluffy.
Add in the egg, vanilla, rum extract, and egg and beat until creamy.
Add in the flour mixture until the flour is completely combined.
Use a cookie scoop to make round cookies about 1 ½” tbsp in size.
Place on a baking tray 3 inches apart and bake for 10-12 minutes, until the edges start to turn golden.
Remove and allow to cool completely before frosting.
To make the frosting, beat the mascarpone cheese, espresso, vanilla and rum extract until creamy.
Start by adding 2 cups of powdered sugar and beat until smooth.
Add in the heavy cream and continue to beat until smooth and creamy.
**You may add more powdered sugar to make a thicker frosting if desired. Adjust as wanted.
Place the frosting in a piping bag with a round tip and pipe circles of frosting on top of each cooled cookie.
Sprinkle the tops with cocoa powder.

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