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Tiramisu Sandwich Cookies Recipe

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4.5 from 107 reviews

These Tiramisu Sandwich Cookies blend the rich flavors of classic tiramisu into a delightful handheld treat. Soft cocoa cookies infused with espresso powder are sandwiched with a luscious mascarpone and cream cheese filling, lightly flavored with coffee liqueur and espresso, making for an elegant and indulgent dessert perfect for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale

For the cookies:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg

For the filling:

  • 6 ounces mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/3 cup confectioners’ sugar, sifted, plus more for dusting
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon coffee liqueur, such as Kahlua
  • 1 teaspoon instant espresso powder

Instructions

  1. Prepare Oven and Baking Sheets: Position racks in the upper and lower thirds of the oven and preheat it to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly to combine these dry ingredients evenly.
  3. Dissolve Espresso and Flavorings: In a liquid measuring cup, stir the milk, instant espresso powder, and pure vanilla extract until the espresso powder is fully dissolved, imparting a rich coffee flavor to the liquid component.
  4. Cream Butter and Sugar: Using a mixer on medium-high speed, beat the unsalted butter and granulated sugar in a large bowl until the mixture is light and creamy, approximately 1 minute, to create a fluffy base for the cookies.
  5. Add Egg: Add the large egg to the creamed butter and sugar, beating until fully combined to ensure proper texture and binding.
  6. Incorporate Dry and Wet Ingredients: Lower the mixer speed to low and beat in half of the dry flour mixture, followed by the milk mixture, then the remaining flour mixture. After all ingredients are combined, increase the mixer speed to medium and beat until the dough is smooth, about 1 minute.
  7. Form Cookie Dough Mounds: With a spoon dipped in water to prevent sticking, drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Use damp fingers to form even mounds for uniform cookies.
  8. Bake Cookies: Bake in the preheated oven, switching the baking sheets halfway through for even cooking. Bake until cookies are set around the edges and the tops spring back when touched, about 10 minutes.
  9. Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely to room temperature.
  10. Prepare Filling: In a medium bowl, beat the mascarpone cheese, cream cheese, sifted confectioners’ sugar, and vanilla extract on medium speed for about 1 minute until the mixture is smooth and light.
  11. Divide Filling and Flavor One Half: Transfer half of the filling to a separate bowl. In a small bowl, dissolve the instant espresso powder in the coffee liqueur, then add this mixture to the remaining half of the filling, beating until combined for that signature coffee kick.
  12. Fill Piping Bags: Place each filling into separate large resealable plastic bags and snip a small corner off each to use as piping bags for assembling the cookies.
  13. Assemble Sandwiches: Flip over half of the cooled cookies. Pipe a ring of the espresso-flavored filling around the edges, then pipe the plain filling inside the ring. Top with the remaining cookies to create sandwich cookies.
  14. Chill and Serve: Refrigerate the assembled sandwich cookies for at least 1 hour until the filling is firm. Before serving, dust the tops with additional sifted confectioners’ sugar for a delicate finish.

Notes

  • Use room temperature butter, cream cheese, and mascarpone to ensure smooth blending and the best texture.
  • If you do not have coffee liqueur, you can substitute with strong brewed coffee or espresso for a non-alcoholic version.
  • Make sure to allow cookies to cool completely before assembling to prevent filling from melting.
  • Store assembled cookies refrigerated in an airtight container for up to 3 days.
  • Dipping the spoon in water before scooping the dough prevents sticking and makes shaping easier.

Keywords: tiramisu cookies, tiramisu sandwich cookies, coffee flavored cookies, mascarpone cookies, Italian desserts, espresso cookies, coffee liqueur dessert

Find it online: https://tastygenius.com/tiramisu-sandwich-cookies-recipe/