Tiramisu Cookies

• All-purpose flour2 cups (284 g)
• Baking powder½ teaspoon (2 g)
• Baking soda½ teaspoon (3 g)
• Butter1 cup (227 g)
• Light brown sugar1½ cups (330 g)
• Fine salt¾ teaspoon (4.5 g)
• Large egg1 (50 g)
• Vanilla extract1 teaspoon (4 g)
• Espresso Powder1 teaspoon (2.6 g)

• Mascarpone cheese, room temp8 oz (227 g)
• Powdered sugar1 cup (120 g)
• Vanilla extract1 teaspoon (4 g)
• Heavy cream1 cup (240 g)
• Espresso powder1 teaspoon (2 g)
• Cocoa powder2 tablespoons (12 g)

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Melt the butter in the microwave for 45 seconds.

3. In a large bowl, whisk together the butter, light brown sugar, egg and vanilla extract for about a minute.

4. Add in the flour, baking powder, baking soda, salt and instant espresso powder and fold this into the wet batter until just combined.

5. Let the cookie dough chill in the freezer for 20 minutes.

6. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie, making 8 cookies.

7. Bake for 10-12 minutes, or until the edges are golden brown. Let these cool to room temperature.

Tiramisu Cream Topping:

1. Lightly whisk together room temperature mascarpone cheese, powdered sugar, vanilla extract, heavy cream and espresso powder. You will only need to whisk this until it’s smoothly combined, overmixing will cause it to clump up into butter.

2. 3. Spread the mascarpone cream on top of the cooled cookies and lightly dust some cocoa powder to finish it off.