Tiramisu Cookies

Tiramisu Cookies

Tiramisu Cookies ~ little nibbles of Italian bliss. A delicately thrilling addition to your holiday cookie lineup.

All right folks, I have a confession to make. This is my newest cookie recipe for the holiday season. When I dreamed up these Tiramisu Cookies, I believed myself to be the first person to ever think of something SO WONDERFUL.

Alas, Google always shatters the dreams of a person who expects to be an original. I found (after the fact) that Martha Stewart has a Tiramisu Cookie Recipe. SWEARS… lots of swears!

Tiramisu Sandwich Cookies

After looking at her recipe, I have to believe mine is better. Surely I have SOMETHING on that woman other than “not been to jail.”

So here is my not-as-original-as-I-thought-but-still-completely-fabulous Tiramisu Cookie Recipe. The cookies are tender boozy pillows filled with rich creamy mascarpone and espresso filling. Each sandwich is kissed with a sprinkling of unsweetened cocoa powder to mimic traditional Tiramisu.

Please enjoy the cookies and excuse the mini rant. *wink*

Happy Holidays!

Cook’s Notes:

In the past, I’ve had an aversion to boozy extracts. I figure if you want something to taste like brandy, why not just add brandy. In this case, you simply can’t get a strong enough rum flavor without using an extract. You’d have to add so much rum that it would effect the texture of cookie dough.

To make the cookies uniform, I like to roll them into equally portioned balls, then flatten them with the bottom of a glass.

Pipe the mascarpone filling onto the bottom of each sandwich cookie and top. Allow the cookie to sit out for a while so the filling will set.

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Yield: 40 sandwich cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Tiramisu Cookies

Ingredients:

For the Cookies:
2 cups AP flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter
1 cup granulated sugar + extra for rolling
1 egg
1 tsp. vanilla extract
1 tsp. rum extract

For the Mascarpone Espresso Filling:
8 oz. mascarpone cheese
3 Tb. softened butter
1/2 tsp. vanilla extract
1/2 tsp. instant espresso (1 tsp. instant coffee)
2 cup powdered sugar
Unsweetened cocoa for dusting

Directions:

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy--3-5 minutes. Add the egg and beat until combined.

Add the baking powder and salt, then slowly add the flour to the mixture until well combined.

Scoop small 1 - 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking sheet.

Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes.

For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine.

Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy.

Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies.

Top each cookie sandwich and sprinkle with cocoa powder.

Italian Coffee Cookies

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80 Responses to “Tiramisu Cookies”

  1. #
    51
    OLGA LOPEZ — January 8, 2012 @ 10:30 pm

    they look cute and a piece of heaven to put in the mouth.

    Reply

  2. #
    52
    Amanda — January 9, 2012 @ 9:56 pm

    These look so good! I love tiramisu and I love cookies! I’m definitely going to try making these!

    Reply

  3. #
    53
    Mark — January 13, 2012 @ 10:49 am

    Hi there! Delightful blog! I enjoyed reading it, and I love tiramisu, so I have to try these. I was familiar with Martha’s recipe, but they seemed too fussy, so I’m going to give yours a try. I am getting my own personal baking business up and running, and I have a big event next Friday to bake for, so I may give your recipe for these a test drive! Mind if I blog about it? I will give you due credit for the recipe and will even link to your blog, if you’d like. Thanks for the inspiration!

    Reply

    • Sommer — January 13th, 2012 @ 11:00 am

      Hi Mark, Thanks for stopping by. You are welcome to blog about them and I appreciate the consideration of linking back. I hope your event is a great success!

      Reply

  4. #
    54
    kerri — February 10, 2012 @ 8:02 pm

    Hi would love to make them, I’m in NZ, how much by weight is “2 sticks” of butter please, and does powered sugar mean castor sugar or icing sugar? Fantastic idea, well done :)

    Reply

    • Sommer — February 11th, 2012 @ 7:36 am

      Hi Kerri,

      2 sticks of butter is 8 oz., equal to 227 grams. Also powdered sugar is the same thing as icing sugar. Happy Baking!

      Reply

  5. #
    55
    PolaM — May 14, 2012 @ 5:37 am

    I was looking up original tiramisu’ recipe and I found yours! It looks amazing!! Care to link up to my newest bloghop on tiramisu’?

    Reply

  6. #
    56
    Jordan — September 6, 2012 @ 9:55 pm

    Hello. I made these tonight, and my cookie dough came out nothing like yours. :\ It was super sticky and soft, and I even added more flour after that, and I was still unable to ‘roll the dough into balls’. Any idea why this might have happened? It’s pretty warm here, but even leaving the the dough in the fridge for a while didn’t help. I ended up just dropping the batter from a spoon and sprinkling the sugar on top. The filling tasted good though, so hopefully they’ll still go over well this weekend. Either way, thanks for the recipe. :)

    Reply

    • Sommer — September 7th, 2012 @ 6:05 am

      Hey Jordan, Sorry about that! Yes, temperature and humidity can wreak havoc on baking projects. :(

      It’s hard to say what else it might have been without being there, but take a look at this post and you might figure it out: http://aspicyperspective.com/2012/04/velvet-brownie-swirl-cake.html

      Reply

      • Jordan — September 11th, 2012 @ 1:28 pm

        Thanks for the reply! They were still delicious, just not as pretty as yours. :)

  7. #
    57
    Lindsay — November 15, 2012 @ 12:39 pm

    These look awesome! And I so know that feeling – getting so excited about a new idea only to realize it’s not as “new” as you thought. However, these are still original to me – I’ve never seen Martha’s version :)

    Reply

  8. #
    58
    Melissa — December 6, 2012 @ 1:17 am

    Okay I am not much of a baker but I got to try these…I do have a question however…
    When your working with flour does it have to be exact measurements? I always seem to use to much but I never understand why it happens that way cuz I follow every recipe to the T…I know not to pack flour but when I make these would it mess up the recipe if I used a little less? I get so discouraged when I bake because of this reason ((This recipe sounds way to good to pass up though, so please help LoL))

    Thanks :)

    Reply

    • Sommer — December 6th, 2012 @ 7:08 am

      Hi Melissa, Think of baking as “chemistry”… every measurement need to be precise for the baked good to have the right chemical reaction in the oven. I usually stir the flour in the bag to loosen it up, then scoop it with a spoon into my measuring cup and level the top. That way, the flour isn’t packed down and it’s as exact as I can make it.

      Reply

  9. #
    59
    Anne — December 6, 2012 @ 10:58 am

    I’m very new to the real baking world. When you ask for softened butter sticks, is there a difference between salted and unsalted?

    Reply

  10. #
    60
    Huskiesmsw — December 10, 2012 @ 11:34 am

    Hi- Do you ever freeze these cookies? Thinking of making a few batches and freezing them for the holidays. Any advice?

    Reply

  11. #
    61
    Mukti — January 6, 2013 @ 5:50 pm

    Is the cookie part of this recipe soft or more of a crunchy cookie? I am trying to get a more cake like or whoopie pie like kind of thing and can’t tell which kind this recipe would produce. Any help would be great. Thanks!

    Reply

    • Sommer — January 6th, 2013 @ 6:17 pm

      Hi Mukti, It is definitely a soft cookie, but not quite as soft as a whoopie pie.

      Reply

      • Mukti — January 6th, 2013 @ 6:30 pm

        Thank you!

      • Mukti — January 6th, 2013 @ 6:47 pm

        Sorry, one more question. Do you have any suggestions if you can’t find run extract?

        Thanks in advance.

        • Sommer — January 7th, 2013 @ 6:30 am

          McCormick makes Rum Extract, so you should be a able to find it at your regular grocery store.

  12. #
    62
    Teena — January 26, 2013 @ 12:35 am

    Can I use imitation rum extract or can only use pure rum extract? This really looks yummy but I live in the Philippines where ingredients like this are limited or not available at all sometimes. thanks :)

    Reply

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