These creamy espresso-flavoured drop cookies are topped with a rich mascarpone frosting for a delicious take on the classic tiramisu.

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PREP30 min
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Cooking25 min
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Ready in55 min





  1. Step
    Preheat oven to 350°F (180°C).
  2. Step
    In medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, salt and nutmeg.
  3. Step
    In large bowl, using handheld electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, and vanilla until incorporated. On low speed, beat in flour mixture just until combined. Refrigerate for 30 minutes.
  4. Step
    Scoop 2-tbsp (30 mL) balls of dough and arrange on parchment paper–lined baking sheet, spacing about 2 inches apart. Flatten slightly.
  5. Step
    In 2 batches, bake for 10 to 12 minutes or until edges are golden and tops are set. Let stand for 5 minutes before transferring to wire rack to cool completely.
  6. Step
    In medium bowl, using handheld electric mixer, beat together mascarpone and butter until smooth and creamy. Beat in confectioners’ sugar, espresso powder and vanilla until smooth and blended. Transfer to piping bag fitted with medium round tip. Refrigerate until ready to use.
  7. Step
    Pipe generous amount of frosting over each cookie. Dust with cocoa powde and enjoy!