Tiramisu Sandwich Cookies
Chocolate-espresso cookies sandwiched with a creamy mascarpone filling and dusted with cocoa—tiramisu in cookie form.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Piping bag (for filling, optional)
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp rum extract
Mascarpone Filling
- 8 oz mascarpone cheese softened
- 3 tbsp butter softened
- ½ tsp vanilla extract
- ½ tsp instant espresso powder or instant coffee granules
- 2 cups powdered sugar sifted
Finish
- unsweetened cocoa powder for dusting
Instructions
- Preheat your oven to 375 °F (190 °C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a mixer, beat the softened butter and granulated sugar until light and fluffy (3–5 minutes).
- Add the egg, vanilla extract, and rum extract; mix to combine.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Chill dough if too soft.
- Use a spoon or cookie scoop to drop small balls of dough onto prepared baking sheets. Optionally, roll dough balls in sugar, then flatten slightly.
- Bake 9–10 minutes, or until the edges are set. Let cookies cool on the sheet for a minute before transferring to a wire rack to cool completely.
- Meanwhile, prepare the mascarpone filling: beat mascarpone and butter until creamy, then add vanilla, espresso powder, and powdered sugar; beat until light and fluffy.
- To assemble, spread or pipe filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches. Dust with cocoa powder.
Notes
Chill the cookies or filling if they become too soft while assembling. Store assembled cookies in the refrigerator because of the dairy filling. Dust with extra cocoa just before serving.