Traditional tiramisu is a coffee-flavored dessert, noted for its ladyfingers soaked in espresso. I reinterpreted this fabulous dessert into cakey Tiramisu Cookies, packed with coffee flavor and rolled in coffee-soaked ladyfinger crumbs.
Plan Ahead: These cookies freeze well in an airtight container or bag. They’re on the soft side, so handle with care when packing them. Defrost fully before serving.
- Cook Time
- Prep Time
- 3 dozenServings
- 1 cup coarse ladyfinger crumbs
- 2 tablespoons brown sugar
- 1 tablespoon brewed coffee (or ½ teaspoon instant coffee granules dissolved in 1 tablespoon hot water)
- ¾ cup oil
- 4 oz. cream cheese or soy cream cheese
- 1 cup brown sugar
- ½ cup sugar
- ¼ cup espresso or strong coffee (You can use 2 teaspoons instant coffee granules dissolved in ¼ cup hot water instead of espresso)
- 1 egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups flour
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
2. Prepare the crumbs: Combine ladyfinger crumbs, brown sugar, and coffee in a small bowl. Stir until combined. Mixture should have the texture of damp sand. Set aside.
3. Prepare the cookie dough: In the bowl of an electric mixer, on medium speed, beat together oil, cream cheese, and sugars until smooth.
4. Add espresso, egg, baking soda, salt, and vanilla. Beat until smooth and creamy.
5. Reduce mixer speed to low; add flour, one cup at a time, beating after each addition, until combined.
6. Use a medium cookie scoop (or a heaping tablespoon) to portion out dough. Roll into balls; then roll in prepared ladyfinger crumbs until fully coated. Place onto prepared baking sheets.
7. Bake for 10-11 minutes, until cookies are set.
Recipes from Something Sweet, by Miriam Pascal, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.