Tiramisu Cookies

1 May

What can I say about these cookies? They are the baking I have been looking forward to all week. I recently ordered a new (industrial, tired of the plastic ones breaking!) cookie scoop, rubber scrapers, and a cooling rack off of Amazon, and decided that these cookies were going to Cristian my new baking tools. These cookies are little bites of delicious tiramisu. Incredibly good.


Tiramisu Cookies

For the Cookies:

  • 2 cups AP flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sticks softened butter
  • 1 cup granulated sugar + extra for rolling
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. rum extract

For the Filling:

  • 8 oz. mascarpone cheese
  • 3 Tb. softened butter
  • 1/2 tsp. vanilla extract
  • 1 tsp. instant coffee powder
  • 2 cup powdered sugar
  • Unsweetened cocoa for dusting

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy–3-5 minutes. Add the egg and beat until combined. Add the baking powder and salt, then slowly add the flour to the mixture until well combined. Scoop small 1 – 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking  sheet. Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes.

For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine. Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy. Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder.


Recipe from A Spicy Perspective

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