Tiramisu Sandwich Cookies
Tiramisu sandwich cookies offer a delightful twist on the classic Italian dessert, with creamy mascarpone filling nestled between coffee-infused cookie rounds.
Ingredients
For the cookies
- 1 cup all-purpose flour Use the spoon and level method for measuring.
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Butter should be softened, not melted.
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coffee or espresso powder
For the filling
- 1 cup mascarpone cheese Can substitute with cream cheese mixture if needed.
- 1/2 cup heavy cream Whip until soft peaks form.
- 1/4 cup powdered sugar
- 2 teaspoons instant coffee granules Optional for added coffee flavor.
- Cocoa powder for dusting For serving garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, and coffee powder to the butter mixture. Beat until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until cookies are set but still soft in the center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Filling Assembly
- While the cookies cool, whip the heavy cream until soft peaks form.
- Combine the mascarpone cheese, powdered sugar, and optional instant coffee granules in another bowl. Gently fold in the whipped cream until smooth.
- Once the cookies are cool, pair them up by size. Spread or pipe the mascarpone filling onto the flat side of one cookie in each pair and top with the second cookie to create a sandwich.
- Dust the assembled cookies lightly with cocoa powder before serving.
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Notes
Store in an airtight container to keep cookies soft. Refrigerating dough for 30 minutes before baking helps maintain shape. Can be frozen for up to three months.