No-Chill Tiramisu Cookies

Satisfy your sweet tooth quickly with these No-Chill Tiramisu Cookies. Featuring rich coffee and creamy mascarpone flavors, these easy-to-make cookies bring the classic Italian dessert to your fingertips without the wait.

Course Dessert

Cuisine American, Italian

Keyword cookies, no-chill, tiramisu

Prep Time 20

Cook Time 20

Decorate 20

Total Time 1

Servings servings

Calories 331kcal

Equipment

Baking Sheet
Parchment Paper
Hand mixer
piping bag
Metal Piping Tip
Sifter

Ingredients

Cookies

1 cup butter browned - unsalted
1 ½ cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon espresso powder
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda

Mascarpone Frosting

1 ½ cups confectioner’s sugar
8 ounces mascarpone cheese
2 teaspoons espresso powder
1 teaspoon vanilla extract
1 cup heavy whipping cream

Topping

Cocoa powder for dusting

Instructions

Cookies

Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
Brown the butter by melting it in a saucepan until it has a nutty aroma and brown pieces are on the bottom of the pan. Allow the browned butter to cool to room temperature before using.
Combine the cooled browned butter with the granulated sugar, egg, and vanilla extract. Whisk together until combined.
Fold in the flour, espresso powder, cornstarch, baking soda, and baking powder until a thick dough forms.
Use a 1-inch cookie scoop to portion the dough on the prepared baking sheet, keeping each about 2 inches apart.
Bake for 20 minutes or until the cookies are puffy and slightly cracked.

Frosting

While the cookies are baking, make the mascarpone frosting.
Combine the confectioner’s sugar, mascarpone cheese, and espresso powder in the mixer bowl. Beat together slowly until combined.
Then add the vanilla extract and blend until combined.
Slowly add the heavy whipping cream, while the mixer is on low speed.
Increase the speed to high and whip until light and fluffy.
Transfer the frosting into a piping bag fitted with a large metal tip.

Decorate

Once the cookies are baked, allow them to cool completely.
Pipe the mascarpone frosting on the top of each cookie.
Dust with cocoa powder using a sifter.

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