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Bakery-Style Tiramisu Cookies with Mascarpone Frosting (No Chill)

Two rich, dark chocolate tiramisu cookies filled with creamy white frosting and dusted with cocoa powder.
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Make soft, chewy Tiramisu Cookies that capture the classic espresso, cocoa, and creamy mascarpone flavors. This recipe skips the dough chilling time for quick baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder (for cookie dough)
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened
  • 1/2 cup mascarpone cheese, cold
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and the dissolved espresso mixture until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1/4 cup cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the Mascarpone Frosting: In a medium bowl, beat the softened cream cheese, cold mascarpone cheese, vanilla extract, and heavy cream until smooth and creamy. Gradually beat in the powdered sugar until the frosting is light and spreadable.
  9. Once the cookies are completely cool, spread or pipe a layer of the mascarpone frosting onto the flat side of one cookie. Top with a second cookie to create a sandwich.
  10. Dust the tops of the assembled cookies generously with unsweetened cocoa powder before serving.

Notes

  • For the best espresso flavor in the cookie dough, ensure the instant espresso powder is fully dissolved before adding it to the wet ingredients.
  • If you prefer a slightly firmer frosting, reduce the heavy cream to 1 tablespoon.
  • These cookies taste best the day they are made, but you can store assembled cookies in an airtight container in the refrigerator for up to two days.

Nutrition

Find it online: https://cookingzenith.com/tiramisu-cookies-recipe-bakery-style/