Tiramisu Cookies with Creamy Vanilla Swirls
- Mixing bowls
- Ice cream scoop
- Wire rack
- Kitchen scale
INGREDIENTS
- 7 ounces/200 grams soft unsalted butter
- 3/4 cup/150 grams white sugar
- 1/2 cup/80 grams sticky brown sugar
- 1 large egg/50 grams
- 3 tablespoons/45 milliliters espresso
- 2 cups/280 grams all-purpose flour
- 1/2 teaspoon/2 grams baking powder
- 1/2 teaspoon/2 grams baking soda
- Cocoa powder for dusting
Cream:
- 1½ cups/350 milliliters heavy cream
- 4 tablespoons powdered sugar
- 1 tablespoon vanilla pudding powder
INSTRUCTIONS
- Preheat the oven to 180°C/350°F.
- In a mixing bowl, beat butter with white and brown sugar until creamy. Add egg and mix until incorporated. Stir in espresso until fully combined. Add flour, baking powder, and baking soda; mix until dough forms. Chill for 30 minutes.
- Scoop dough with an ice cream scoop onto a parchment-lined baking sheet, spacing cookies evenly. Bake for 12 minutes. Cool completely on a wire rack.
- Whip cream with powdered sugar until soft peaks form. Fold in vanilla pudding powder until smooth. Pipe cream in spirals atop each cooled cookie. Dust with cocoa powder and serve.
FAQ
How can I make tiramisu cookies softer and chewier?
It is essential to adjust both the fat and sugar content slightly while maintaining the integrity of the recipe. Using high-quality soft butter and a combination of white and sticky brown sugar helps retain moisture and creates a tender texture. Be careful not to overbake; remove the cookies from the oven once the edges are lightly golden and the centers still look slightly undercooked, as they will firm up while cooling. Additionally, chilling the dough before baking allows the flour to hydrate fully, which improves chewiness and enhances the espresso flavor in tiramisu cookies.
Can I make these tiramisu cookies gluten-free?
Choose a high-quality gluten-free flour mix that contains a combination of rice flour, tapioca starch, and potato starch for a texture closest to traditional cookies. Some blends include xanthan gum, which helps provide structure. Keep in mind that gluten-free dough may be slightly more delicate, so chill it thoroughly before scooping. Baking times may vary slightly, so monitor the cookies closely to prevent overbaking.
Can I prepare the cookies ahead of time?
Yes, and doing so often improves flavor. The cookie dough can be mixed and chilled in the refrigerator for up to 24 hours before baking, allowing the ingredients to meld and the espresso flavor to intensify. After baking, allow the cookies to cool completely before piping the cream topping. The cream should ideally be prepared just before serving to maintain its texture.
What is the best way to store the tiramisu cookies?
Tiramisu cookies should be stored in an airtight container to maintain freshness and prevent the cream from drying out. Store the cookies in the refrigerator if they are already topped with cream; they will stay fresh for up to three days. If storing the baked cookies before adding cream, keep them at room temperature in a sealed container for one to two days. Avoid stacking the cookies while storing to prevent the cream from being squashed.
Can I make tiramisu cookies without eggs?
For one large egg, options include 1/4 cup/60 grams unsweetened applesauce, 1 tablespoon/15 grams chia or flaxseed mixed with 3 tablespoons/45 ml water, or commercially available egg replacers. These alternatives provide moisture and binding while keeping the cookie dough workable. Keep in mind that removing the egg may slightly alter the richness and rise of the cookies. When making tiramisu cookies egg-free, chill the dough thoroughly and bake as directed to ensure proper texture and flavor in the final product.
What is the best espresso substitute for tiramisu cookies?
Strong brewed coffee can be used as a substitute for tiramisu cookies. To achieve a similar depth of flavor, brew coffee that is about twice as strong as usual. Instant espresso powder is another convenient alternative and can be dissolved in a small amount of hot water before adding to the dough. Avoid using weak coffee, as this can result in bland cookies. The goal is to provide the characteristic coffee aroma and slight bitterness that balances the sweetness of tiramisu cookies. Adjust the liquid carefully to maintain proper dough consistency.
How do I avoid cracking the cookies during baking?
Make sure the dough is thoroughly chilled before scooping. Use an ice cream scoop to create evenly sized cookies, which helps them bake uniformly. Avoid overmixing the dough, as excess air can cause cracks. Bake in a preheated oven at the correct temperature, monitoring closely during the last few minutes. Using parchment paper or a silicone mat provides an even surface and prevents sticking, which can also cause cracking.
How do I prevent the cream from separating when piping on the cookies?
It is important to whip it to the correct consistency and ensure all ingredients are well-chilled. Use heavy cream that is cold and mix it with powdered sugar until soft peaks form. Gradually fold in vanilla pudding powder without overmixing to maintain stability. Avoid leaving the cream at room temperature for long periods, as warmth can cause it to collapse or separate.
What variations can I try with tiramisu cookies?
You can add finely chopped dark chocolate, white chocolate chips, or toasted nuts to the dough for added richness. Infuse the cream with a hint of coffee liqueur, amaretto, or vanilla extract for extra depth. Dust the finished cookies with cocoa powder, shaved chocolate, or even a sprinkle of cinnamon for different aromas. For seasonal variation, try orange zest or a drizzle of chocolate ganache.
Can these cookies be made vegan?
Yes! Replace the egg with flax or chia egg (1 tablespoon/15 grams ground flaxseed or chia mixed with 3 tablespoons/45 ml water) and use plant-based butter alternatives such as oat or cashew-based spreads. For the cream, use chilled coconut cream or a combination of oat cream and vegan pudding powder. Ensure the espresso is unsweetened or free of dairy.
Can the tiramisu cookies be frozen?
Bake the cookies and allow them to cool completely, then store them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. Do not freeze the cookies with cream already piped on, as the cream’s texture will be compromised upon thawing. When ready to serve, thaw the cookies at room temperature and then pipe fresh cream on top. Properly frozen, tiramisu cookies can last up to one month.
