Tiramisu Cookies (Print Version)
# Ingredients:
01 -
110g unsalted butter.
02 -
100g white sugar.
03 -
100g dark brown sugar.
04 -
1 large egg (weight with shell: 57-60g).
05 -
1 tsp vanilla extract.
06 -
230g plain flour.
07 -
1/2 tsp baking soda.
08 -
1/2 tsp baking powder.
09 -
1 tbsp instant espresso granules.
10 -
1/2 tsp salt.
11 -
180g mascarpone cheese.
12 -
1 tsp vanilla for cream.
13 -
90g powdered sugar.
14 -
20g honey or agave nectar.
15 -
120g heavy whipping cream.
16 -
1 tbsp cocoa powder (for sprinkling).
# Instructions:
01 -
Heat butter gently until melted, then pop it in the fridge for 20 minutes until it’s cool.
02 -
Stir the cooled melted butter with white and brown sugars for a minute. Toss in the egg and vanilla, then mix again till blended.
03 -
Stir flour, salt, baking soda, baking powder, and espresso powder together. Blend this into your wet mix but don’t overdo it.
04 -
Use a 2-tablespoon scoop to make 11 dough balls. Roll them smooth and let them chill in the fridge for an hour.
05 -
Pop 6 dough balls per tray onto baking sheets. Bake at 355ºF (180ºC) for roughly 10-11 minutes. Move to a rack after cooling on the tray for 3 minutes.
06 -
Beat mascarpone, powdered sugar, honey, vanilla, and cream on high until peaks hold their shape.
07 -
Spoon or pipe the cream onto cooled cookies in a swirl. Sprinkle cocoa powder over the top using a fine sieve.
# Notes:
01 -
Avoid letting your butter sizzle while melting so it stays the right texture.
02 -
You can make the cream in advance and keep it chilled till you're ready.