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Tiramisu Cookies

This Tiramisu Cookie recipe from @thebrokenbread takes the elegant classic Italian Tiramisu and turns it into a cookie. She reimagines the soft, biscuity ladyfingers into olive oil cookies, reconfigures the sophisticated whipped cream and mascarpone filling into a more simple frosting of the same spirit and adds espresso powder into both the dough and the frosting. Yummy!

Tiramisu cookies

  • Prep Time

    30min

  • Cook Time

    10min

  • Total Time

    40min

  • Servings

    12

  • Recipe Category Desserts

  • Recipe Cuisine Italian-American

  • Recipe Level Simple

Recipe By: Kristan Raines @thebrokenbowl

Ingredients

Directions

  • Heat oven to 350°F. Line two large baking sheets each with a piece of parchment paper.
  • For the cookies, pour the olive oil into a large bowl along with the brown and white sugar, and whisk well to combine. Whisk in the egg and vanilla until smooth.
  • To a medium bowl add the flour, baking soda, baking powder, espresso powder, and salt and whisk until combined.
  • Add the dry ingredients to the wet, using a spatula or wooden spoon to gently fold everything together until a dough forms.
  • Portion the dough out into 12 equal pieces, each weighing about 42 grams.
  • Place 6 cookie dough balls on each tray, spaced 2-3 inches apart from one another. Bake the cookies for 8-10 minutes, rotating the sheet halfway through, or until the edges are set and lightly browned but still soft in the middle.
  • Remove cookies from the oven and let cool on the baking sheets for two minutes before transferring to a cooling rack to cool completely.
  • For the frosting, add the mascarpone, powdered sugar, espresso powder, vanilla extract, and salt to a large bowl. Using a handheld mixer, beat on low until just combined.
  • While on the lowest speed, slowly add the heavy cream. Once added, increase the speed to medium and beat for 2-3 minutes, or until thick and creamy. Do not overbeat.
  • Transfer the frosting to a piping bag and cut the tip. Frost each cookie in a circular motion starting in the middle and working outwards.
  • Repeat this process for every cookie. Garnish each cookie with a dusting of cocoa powder and enjoy.
  • The cookies will soften over time with the frosting, so they are best consumed the same day they’re made. They can be stored in an airtight container in the refrigerator for up to two days.

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Keywords:

tiramisu cookies , tiramisu cookie recipe , tiramisu recipe , Italian dessert recipe

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Tiramisu Cookies

This Tiramisu Cookie recipe from @thebrokenbread takes the elegant classic Italian Tiramisu and turns it into a cookie. She reimagines the soft, biscuity ladyfingers into olive oil cookies, reconfigures the sophisticated whipped cream and mascarpone filling into a more simple frosting of the same spirit and adds espresso powder into both the dough and the frosting. Yummy!