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Rich Brown Butter Tiramisu Cookies with Mascarpone Cream (Easy Recipe)

The rich brown butter tiramisu cookies with silky mascarpone cream! Coffee-infused, soft and chewy, and topped with cocoa powder. An easy homemade tiramisu cookie recipe made with my master brown butter dough.
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Prep Time 30 minutes
Cook Time 12 minutes
Freeze Time 6 hours
Total Time 6 hours 42 minutes
Servings: 12 cookies
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 113 g unsalted butter ½ cup or 1 stick brown this butter or you can use melted butter
  • 100 g light brown sugar ½ cup, packed
  • 50 g granulated sugar ¼ cup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 tbsp instant espresso powder
  • 230 g all-purpose flour 1¾ cups + 2 tbsp spooned and leveled
  • ½ tsp baking soda
  • ½ tsp fine sea salt
For the Mascarpone Cream:
  • 180 g mascarpone cheese ¾ cup, room temperature
  • 90 g powdered sugar ¾ cup
  • 1 tbsp honey 20 g
  • 120 g heavy cream ½ cup cold
  • 1 tsp vanilla extract
For Finishing:
  • Cocoa powder, for dusting

Method
 

  1. Brown butter: Cut butter into pieces. Place in light-colored saucepan over medium heat. Stir frequently until butter foams, then brown specks appear and it smells nutty. Remove from heat immediately. Pour into heatproof bowl, scraping all brown bits. Cool 10-15 minutes.
    2. Can use melted butter instead of brown butter (both works perfectly).
  2. Dissolve espresso: In small bowl, whisk together egg, vanilla, and instant espresso powder until completely dissolved. Set aside.
  3. Make dough: In large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Mix well. Add egg/espresso mixture. Mix until smooth. In separate bowl, whisk flour, baking soda, and salt. Gradually add dry to wet. Mix just until combined. Do not overmix.
  4. Freeze: Scoop dough into 1.5 tablespoon balls (about 30g each). Place on parchment-lined tray, not touching. Freeze at least 4-6 hours or overnight until rock solid. Do not skip this step.
  5. Preheat and prep: When ready to bake, preheat oven to 175°C (347°F). Line baking sheet with parchment.
  6. Bake from frozen: Place frozen dough balls on prepared sheet, 2 inches apart. Bake 12-14 minutes until edges set and centers look slightly underdone. Cool on sheet 5 minutes, then transfer to wire rack. Cool completely at least 30 minutes.
  7. Make mascarpone cream: Take mascarpone out 30 minutes before starting. In large bowl, beat mascarpone, powdered sugar, honey, and vanilla until smooth. In separate cold bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until just combined. Do not overmix.
  8. Assemble: Transfer cream to piping bag or use spoon. Pipe or spread onto fully cooled cookies. Dust generously with cocoa powder using fine-mesh sieve.
  9. Serve: Best served immediately or within 2 hours.

Notes

  • Start with my master dough recipe for best results.
  • Freeze dough completely solid at least 4-6 hours.
  • Do not skip the freeze step, or cookies will spread.
  • Dissolve espresso powder completely, no grains left.
  • Cool cookies completely before adding cream (30+ minutes).
  • Bring mascarpone to room temperature before whipping.
  • Fold whipped cream gently, do not overmix.
  • Assemble within 2-3 hours of serving for best texture.
  • Store unbaked frozen dough up to 3 months.