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A white platter with four tiramisu drop cookies visible.

Tiramisu Drop Cookies

Tiffany
Tiramisu drop cookies made with espresso and Kahlúa, topped with creamy mascarpone frosting and cocoa powder for a bakery-style twist on classic tiramisu.
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration Time 1 hour
Total Time 1 hour 32 minutes
Course Desserts
Cuisine American
Servings 13 Cookies
Calories 185 kcal

Equipment

Ingredients
  

Tiramisu Drop Cookies

  • 4 tablespoons Butter room temperature
  • ⅓ cup Light Brown Sugar packed
  • 3 tablespoons White Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Instant Espresso Powder
  • 2 teaspoon Hot Water
  • 1 tablespoon Kahlúa
  • 1 Large Egg Yolk
  • ¼ cup Finely Crushed Lady Finger Cookies
  • 1 cup All-Purpose Flour
  • 1 tablespoon Cornstarch
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt

Mascarpone Cream Topping

  • 8 ounces Mascarpone Cheese
  • ¼ cup Heavy Whipping Cream
  • ½ cup Powdered Sugar
  • ½ teaspoon Pure Vanilla Extract
  • 1 teaspoon Kahlúa
  • Unsweetened Cocoa Powder for dusting

Instructions
 

Tiramisu Drop Cookies

  • Add espresso powder and hot water to a small bowl. Mix until dissolved. Add Kahlúa and set aside to cool.
  • In an electric mixer, cream butter, white granulated sugar, and brown sugar. Add vanilla and egg yolk. Add espresso/Kahlúa mixture.
  • Slowly add crushed lady fingers, flour, cornstarch, baking soda, baking powder, and salt. Keep mixing until the dough no longer sticks to the sides of the bowl and forms a ball in the center.
  • Use a 1.5-tablespoon cookie scoop to add mounds of cookie dough on a baking sheet with parchment paper or a silicone baking mat. Chill the dough for 1 hour.
  • Preheat the oven to 400℉. Bake the cookies for 11-12 minutes until the tops are set and the centers are slightly underdone. Let cool.

Mascarpone Cream Topping

  • Place the cold heavy whipping cream in an electric mixer. Whip until it begins forming soft peaks.
  • Add the powdered sugar, vanilla extract, and Kahlúa. Continue whipping just until firm peaks form. Set aside.
  • In a separate bowl, gently stir the mascarpone cheese by hand with a silicone spatula just until smooth. Do not whip it.
  • Fold the whipped cream into the mascarpone.
  • Use a 1-tablespoon cookie scoop to add a mound of frosting onto each cooled cookie. Dust with cocoa powder.

Nutrition

Calories: 185kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 141mgPotassium: 33mgFiber: 0.3gSugar: 10gVitamin A: 351IUVitamin C: 0.02mgCalcium: 32mgIron: 1mg