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–+ servings

Tiramisu Cookies

5 from 2 votes
Soft brown sugar coffee cookies topped with mascarpone whipped cream and a dusting of cocoa powder.
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Prep Time30 minutes
Cook Time10 minutes
Chilling Time 30 minutes
Total Time1 hour 10 minutes
Servings8 cookies
Calories339 kcal

Ingredients 

Coffee Brown Sugar Cookies

  • 150 g light brown sugar (¾ c.)
  • 90 g unsalted butter room temperature (6 ⅓ tbsp.)
  • 1 egg
  • 1 tsp. vanilla extract
  • 160 g all purpose flour (1 ⅓ c.)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 ½ tbsp. coffee grounds

Mascarpone Whipped Cream

  • 100 g mascarpone (¼ c. + 3 tbsp.)
  • 2 tsp. granulated sugar
  • ½ tsp. vanilla extract
  • 100 g heavy whipping cream (¼ c. + 3 tbsp.)
  • cocoa powder for dusting

Instructions 

Coffee Brown Sugar Cookies

  • Add the brown sugar and butter to a medium sized mixing bowl, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)
  • Add in the egg and vanilla and beat until well combined (~1 min.)
  • Add in the flour, baking powder, salt, and coffee grounds. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.
  • Cover the bowl then place in the fridge to chill for at least 30 minutes.*
  • Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
  • Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet, spacing them apart to allow room for spreading.
  • Bake for 10-12 minutes, until the sides of the cookies just start to turn golden brown, and the top of the cookies looks just slightly wet. Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
  • Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.

Mascarpone Whipped Cream

  • Once the cookies fully cool to room temperature, make the mascarpone whipped cream. In a small mixing bowl with a hand mixer or by hand, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.
  • Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.
  • Transfer the mascarpone whipped cream to a piping bag fitted with a large round tip.
  • Pipe the mascarpone whipped cream in little dollops on top of each of the cookies, then dust them with a little bit of cocoa powder. Serve and enjoy!

Notes

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*You can make the dough and keep it stored in an airtight container in the fridge for up to 2 days before baking it. Just be sure to bring the dough out to sit at room temperature for a little bit, until it becomes soft enough to scoop again. For longer term storage, scoop out the dough balls and freeze them on a baking sheet or tray. Once they're completely frozen, you can transfer them to a ziploc or airtight container and keep them frozen for up to 1 month. I'd recommend letting the dough sit out for a20 min. before baking it, or thawing it in the fridge overnight before baking it. Please note that your cookies will likely bake up a little thicker.
 

Nutrition

Serving: 1cookieCalories: 339kcalCarbohydrates: 36gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 71mgSodium: 210mgPotassium: 70mgFiber: 1gSugar: 20gVitamin A: 670IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg