Description
Tiramisu Sandwich Cookies bring the beloved flavors of classic Italian tiramisu into a fun, handheld cookie form. These mocha-flavored sandwich cookies are filled with a creamy mascarpone layer soaked in a rich espresso syrup and dusted with cocoa powder for a decadent treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour)
- 2 tablespoons instant coffee granules (or espresso powder)
- 1 cup cocoa powder (Dutch-processed can be used)
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter (or vegan butter)
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon vanilla extract (or almond extract)
Filling & Syrup
- 1 cup mascarpone cheese (or cream cheese)
- 1 cup espresso or strong brewed coffee (decaffeinated options work)
- 2 tablespoons cocoa powder (or chocolate shavings)
- Optional: sugar to sweeten espresso syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, instant coffee granules, cocoa powder, and baking powder until evenly combined. Set aside this mixture.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar together until the mixture is fluffy and light, about 3-5 minutes. Then incorporate the eggs one at a time, blending well after each addition. Stir in the vanilla extract for flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Scoop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them a few inches apart to allow room for spreading.
- Bake & Cool: Bake the cookies for 10-12 minutes, or until the edges are golden while the centers remain soft. After baking, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Espresso Syrup: Heat the espresso or strong brewed coffee with a little sugar over medium heat until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Assemble Cookies: On the flat side of one cookie, spread a layer of mascarpone cheese, then drizzle a little cooled espresso syrup over the cheese. Sandwich with another cookie on top. Dust the assembled cookies lightly with cocoa powder or sprinkle with chocolate shavings for an authentic tiramisu finish.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use vegan butter and flax eggs to make this recipe vegan-friendly.
- Adjust the sweetness of the espresso syrup by adding sugar to taste.
- Ensure cookies are completely cooled before assembly to prevent the mascarpone from melting.
- Store assembled cookies in the refrigerator to maintain freshness and cream filling consistency.
