In-season: Coffee
Whether we sip from our morning mug of coffee for the rush of caffeine or simply to enjoy the flavor, our culture has become obsessed with coffee. It’s often referred to as “liquid gold”—mostly for br...
Tiramisu Cookies
Makes about 32 cookies
Tiramisu is a much-loved Italian dessert. These frosted cookies embody the original flavors of coffee, mascarpone and cocoa in a fun, new form.
Cookies
2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon instant espresso powder
1 cup unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
2 tablespoons Kahlúa coffee liqueur
Mascarpone frosting
8 ounces mascarpone cheese, chilled
1 cup powdered sugar
2 teaspoons instant espresso powder
½ teaspoon vanilla extract
1 cup heavy cream, chilled
1 tablespoon Kahlúa coffee liqueur
1 tablespoon Dutch-process cocoa powder, for dusting
Preheat the oven to 350°. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and espresso powder and set aside. In a large bowl, use an electric mixer on high speed to beat the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. With the mixer on low speed, add the eggs and coffee liqueur and mix until combined. Add the dry ingredients and mix until combined.
Use a medium cookie scoop (about 2 tablespoons) to measure out balls of dough and place them on the lined baking sheets with roughly 2 inches between each cookie. Bake for 10 to 12 minutes, switching the sheets halfway through, until the edges just begin to brown. Remove from the oven and leave the cookies on the pans for 3 minutes before moving to a cooling rack.
In a large bowl, beat the mascarpone cheese on high speed with an electric mixer fitted with a whisk attachment. While whisking, add the powdered sugar, espresso powder and vanilla extract and whisk for 15 seconds. Scrape down the sides and whisk for 15 more seconds. Do not overmix.
With the mixer running, slowly add the heavy cream and coffee liqueur and whisk for 1 to 3 minutes. The frosting should be light and fluffy. Be careful not to overmix or the frosting may curdle.
Add the frosting to a large piping bag and pipe the frosting onto each cooled cookie. Lightly dust with cocoa powder and serve. Cookies will keep in the refrigerator up to 5 days.
Related Stories & Recipes