Frosted Tiramisu Cookies with Espresso Soaked Lady Fingers
We don’t have to talk about my obsession with tiramisu (there’s cakes, brownies, cupcakes, donuts, and so many more) but we do have to discuss these cookies.
They’re tiramisu cookies that ACTUALLY taste like Tiramisu.
I couldn’t decide between a regular tiramisu cookie with espresso in the base or a chocolate version so I did both.
Then I had the brilliant idea to marble them together.
& something was just missing but then I had the second brilliant idea to squeeze in an espresso soaked lady finger between the cookie and the mascarpone frosting and THAT’S what sets these apart. Phenomenal.
Note: you can make just one of the two doughs or you could even make one large dough, split it in half and then add the cocoa and remaining flour after splitting. Instructions are all in the recipe card at the bottom!
How To Make The Best Tiramisu Cookies
There’s five parts to this recipe but they’re all REALLY simple.
- Brown Butter – I’m not sure I know how to make cookies without browning the butter anymore. Read up on that post if you’ve never done it!
- Espresso Cookie Dough – the original version I was going for. Of course, I used my FAVORITE Brown Butter Brown Sugar Cookie Dough and added a hefty amount of espresso powder.
- Chocolate Cookie Dough – couldn’t get this idea out of my head and figured I’d make them at the same time. It’s an identical batter but just swapped some of the flour for cocoa powder.
- Espresso Lady Finger – this hardly warrants a section but I just cut lady fingers into thirds and dipped them in espresso. THIS super simple step is what sets these cookies apart.
- Mascarpone Frosting – super quick and easy whip cream, using mascarpone as the base. I use this for most of my tiramisu bakes like cupcakes, cake, donuts, etc. (besides a classic tiramisu, which I add eggs to the cream for that!).
Brown Butter
- Melt the butter in a saucepan and stir intermittently until it starts foaming.
- Once the butter is foaming, stir continuously to prevent the milk solids from sticking to the bottom.
- Once it’s browned, remove from the heat, pour into a heat safe jar/bowl and split in half between both dough – you should have 93 grams for each (give or take).
Espresso Cookie Dough
- Add the sugar, eggs, vanilla and espresso to the brown butter and whisk until they’re well combined.
- Fold in the dry ingredients just until they’re combined.
- Refrigerate the dough just until it’s firm enough to scoop, about 15-30 minutes.
- Scoop 2 ounces of cookie dough and roll into a ball (or 1 ounce and marble it with 1 ounce of the chocolate cookie dough).
- Bake halfway, remove and bang the pan on the counter, make them round by scooting them around with a biscuit cutter and then finish baking just until the edges are lightly browned and the center is just barely set and puffed.
Chocolate Cookie Dough
- Make the EXACT same cookie dough as above but add in the cocoa powder with the flour.
- If marbling, measure out 1 ounce of each cookie dough, roll them together and bake the same way.
Espresso Lady Finger
- Cut the lady fingers into thirds (or half)
- Dip into cooled espresso until it begins softening around the edge, about 3-5 seconds.
- Squeeze out any excess liquid and then place on top of cooled cookie.
- Smush the lady finger down a bit on the cookie so it’s nice and flat and takes up more surface area.
Mascarpone Frosting
- Whip the mascarpone with the sugar and vanilla until it’s light and fluffy.
- Stream in the heavy cream in 2-3 increments, mixing well between each addition.
- Once it’s all added, turn mixer to full speed just until the cream is fully whipped, thick and fluffy.
- Pipe onto cookie and dust with cocoa powder.
Frequently Asked Questions
The cookie dough is pretty soft so you’ll want to scoop it out, then refrigerate it on a plate or tray until the cookie dough balls are more firm. Then place them in a ziplock bag and freeze. To bake, remove them from the freezer as the oven is preheating and bake 325 F (163 C).
I haven’t tested egg free cookies but you can make these cookies with dairy free butter and any dairy free mascarpone/cream cheese and dairy free whipped cream.
I have tested my base cookie dough recipes with 1:1 substitute for King Arthur and Bob’s Red Mill Gluten-Free Flour Blends. The cookies turn out perfectly, they just have a traditional gluten-free flour flavor which is a little earthy/nuttier.
Most cookies bake a little bit uneven around the edges, especially if the dough is soft and not refrigerated before baking. To get your cookies perfectly round, as soon as you remove them from the oven, use anything round like a biscuit cutter/cup/mug, etc. to scoot the cookies around within the circle.
Be gentle so you don’t break the soft cookie but you have to be quick and do it as soon as the cookie comes out of the oven, before the edges set.
How To Store Cookies
These tiramisu cookies should be stored in an airtight container in the refrigerator for up to a week.
I also freeze them in an airtight container and then just bring them back to room temperature before serving
Thaw in the fridge overnight or a few hours at room temperature.
I hope you all enjoy these cookies, as I think they’re my absolute favorite cookie I’ve ever made!
As always, have a blessed day and happy baking!
Love, B
