Description
Delight in these rich, coffee-infused Tiramisu Cookies that combine the luscious flavors of classic tiramisu dessert into a soft, cocoa-packed cookie. Perfectly balanced with espresso powder and a dusting of powdered sugar, these cookies are a decadent treat for coffee and chocolate lovers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
Others
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes using an electric mixer.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined and smooth.
- Mix dry ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and espresso powder ensuring no lumps remain.
- Combine wet and dry mixes: Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined to avoid overworking the dough.
- Form cookie dough on sheets: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets about 2 inches apart to allow spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain soft, giving a chewy texture.
- Cool and dust: Let the cookies cool slightly on the baking sheets before transferring to a wire rack. Once cooled, dust generously with powdered sugar to finish.
Notes
- You can substitute espresso powder with finely ground instant coffee if unavailable.
- For extra fudgy cookies, do not overbake; remove as soon as edges are set.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.
