Description
These Lemon Tiramisu Cookies combine the classic flavors of tiramisu with a bright lemon twist, featuring soft, espresso-infused cookies topped with a creamy mascarpone and lemon frosting. Perfectly balanced with a hint of citrus and coffee, these delightful cookies are ideal for any occasion.
Ingredients
Cookie Dough
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature, lightly beaten
- 3 tablespoons whole milk
- 1-1/2 teaspoons instant espresso powder
- 3 teaspoons lemon extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Frosting
- 1 carton (8 ounces) mascarpone cheese
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup whole milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 teaspoon lemon extract
- Optional: Baking cocoa and white chocolate shavings for garnish
Instructions
- Mix up the cookie dough: In a large bowl, cream the softened butter and sugar together for five to seven minutes until light and fluffy. Beat in the lightly beaten eggs and lemon extract. In a small bowl, dissolve the instant espresso powder in the whole milk, then add this mixture to the creamed butter and sugar. In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add these dry ingredients to the wet ingredients and mix well until a dough forms. Cover and chill the dough for two hours to firm up.
- Roll and bake the cookies: Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the chilled dough to 1/4-inch thickness. Use a 4-1/2-inch circle cookie cutter dipped in flour to prevent sticking and cut out cookies. Place the cookie cutouts 2 inches apart on ungreased baking sheets. Bake in the preheated oven for 10 to 12 minutes or until the edges just begin to brown. Remove the cookies and allow them to cool completely on wire racks.
- Make and pipe the frosting: Beat the softened cream cheese in a mixing bowl until smooth. Add the mascarpone cheese, whole milk, instant lemon pudding mix, and lemon extract. Beat on medium speed for two to three minutes until the frosting is smooth and creamy. Transfer the frosting to a piping bag fitted with a round tip and pipe evenly over the cooled cookies. Alternatively, use a resealable plastic bag with a corner cut off or simply spread with a butter knife. Optionally, dust the frosted cookies with baking cocoa and decorate with white chocolate shavings for an elegant finish.
Notes
- Chilling the dough helps the cookies hold their shape better during baking.
- If you don’t have a piping bag, a resealable plastic bag with a small corner cut off works well.
- For a more intense coffee flavor, add a touch more instant espresso powder to the milk mixture.
- Store cookies in an airtight container in the refrigerator due to the cream cheese and mascarpone frosting.
- Allow cookies to come to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
