Gingerbread Tiramisu Cookies
Taking Tiramisu to a level where children would enjoy it was simple. If you make cookies out of horse hair and pig snouts, they will eat them. So Yanking an adult dessert was easy and the children loved them and so did I. I think you will enjoy these sticky cookies dipped in the classically prepared whipped, tiramisu filling as well.
For 1 Batch(es)
- Nonstick cooking spray
- 1 cup(s) flour
- 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 1/2 teaspoon(s) each cinnamon and dried, ground ginger
- 1/2 cup(s) molasses
- 1/2 cup(s) butter or margarine
- 1/2 cup(s) sugar
- 2 teaspoon(s) instant coffee granules or powdered espresso
- 2 teaspoon(s) vanilla
- Tiramisu Dip, recipe below
Gingerbread Tiramisu Cookies Directions
- Preheat oven to 350-degrees F. Spray 2 large cookie sheets with nonstick cooking spray; set aside. In a medium bowl, blend flour, baking powder, baking soda and spices; set aside. In a medium saucepan, add the next 4 ingredients and bring to a boil over medium heat. Once boiling and butter has completely melted, turn heat off but leave on burner, stirring to combine. Sift the flour mixture into molasses mixture along with vanilla, whisking until smooth. Drop by the tablespoon onto prepared pans, leaving 3-inches between mounds. Bake 8-10 minutes, or until the edges are darker than the center, and the center springs back when touched. Immediately remove from oven to cool 3 minutes before transferring to rack to completely cool. I wouldn't suggest a paper towel-lined plate because these are very sticky.
- Meanwhile, with an electric mixer, make Tiramisu Dip. Beat 4 ounces softened mascarpone cheese, 1 cup marshmallow fluff, 1/2 cup powdered sugar, 1/2 cup light or half-and-half cream and 1/4 cup maple syrup until light and fluffy. Keep refrigerated when not using.
- Enough for 15 cookies with dip