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Have you ever craved the creamy, coffee-infused bliss of tiramisu but wanted it in a portable, cookie form? That’s exactly what inspired my Tiramisu Cookies recipe. These delightful treats capture the essence of the classic Italian dessert with layers of espresso-soaked goodness and a luscious mascarpone frosting, all baked into soft, chewy cookies. I’ve been making Tiramisu Cookies for years, and they never fail to impress at gatherings—everyone always asks for the recipe.
Picture this: biting into a cookie that’s crisp on the outside yet melts in your mouth with that signature coffee kick and subtle cocoa dusting. In my experience, Tiramisu Cookies are the perfect bridge between a decadent dessert and an everyday snack. They’re easy to whip up, even on a busy weekend, and store beautifully for sharing later. If you’re a fan of espresso chocolate chip cookies or something a bit more indulgent, you’re going to love how these elevate the game.
Today, I’m thrilled to share my go-to method for homemade Tiramisu Cookies. Whether you’re baking for a coffee-themed party or just treating yourself, this recipe will become a staple in your kitchen. Let’s dive in and create some magic—trust me, one batch won’t be enough!
Key Takeaways:
- These Tiramisu Cookies blend the rich flavors of traditional tiramisu into a fun, bite-sized format that’s perfect for any occasion.
- Prep and bake in under an hour for quick, stress-free dessert making.
- Experience the perfect balance of coffee, cream, and chocolate in every chewy bite.
- Chill the dough briefly for the best texture and shape in your Tiramisu Cookies.
- Store in an airtight container to keep them fresh for up to a week.
Why You’ll Adore This Tiramisu Cookies
Irresistible Flavor Fusion: Imagine the deep, aromatic notes of espresso mingling with creamy mascarpone in a cookie—it’s tiramisu in every bite. These Tiramisu Cookies aren’t just sweet; they’re sophisticated, evoking that fancy dessert vibe without the hassle. I always get rave reviews because they taste like a mini indulgence.
Simple Yet Impressive: You don’t need to be a pro baker to nail these—basic pantry staples come together effortlessly. What I love is how they look elegant dusted with cocoa, fooling guests into thinking you spent hours in the kitchen. It’s that easy wow factor that keeps me coming back to this recipe.
Versatile for Any Mood: Craving something cozy? Pair your Tiramisu Cookies with a hot latte. Feeling festive? They’re stars at holiday cookie swaps. The beauty lies in their adaptability, making them a go-to for both casual snacking and special treats.
Healthier Twist Possible: While indulgent, you can tweak them with whole wheat flour or less sugar for a lighter version. I’ve experimented, and they still deliver that signature tiramisu punch. It’s all about enjoying without guilt—what’s not to adore?
Essential Ingredients for Tiramisu Cookies
All-Purpose Flour: This is the backbone of your Tiramisu Cookies, providing structure without making them tough. I always sift it to ensure a light, tender crumb that holds up to the moisture from the espresso. In my experience, using fresh flour makes all the difference in achieving that perfect chewy texture. Without it, your cookies might spread too much during baking.
Espresso Powder: The star for that authentic tiramisu flavor, espresso powder infuses the dough with a bold coffee essence. Dissolve it in hot water first to bloom the flavors, ensuring even distribution. It’s what elevates simple cookies to dessert status—trust me, you won’t want to skip this. For stronger taste, add a bit more if you’re a coffee lover.
Mascarpone Cheese: Creamy and tangy, mascarpone is key for the frosting that tops these Tiramisu Cookies. It mimics the classic tiramisu filling, adding richness without overpowering the cookie base. Blend it with powdered sugar and a touch of vanilla for smoothness. In Tiramisu Cookies, it provides that luxurious melt-in-your-mouth quality everyone craves.
How to Make Tiramisu Cookies
Prepare the Cookie Dough
Start by creaming together softened butter and sugars in a large bowl until light and fluffy—this usually takes about 2-3 minutes with an electric mixer. Beat in the egg and vanilla extract, then mix in the dissolved espresso. In another bowl, whisk flour, baking soda, and salt before gradually adding to the wet ingredients. Here’s the thing: if your dough seems too sticky, chill it for 15 minutes; this step ensures your Tiramisu Cookies hold their shape beautifully without overworking the gluten.
Bake to Golden Perfection
Scoop tablespoon-sized balls onto a parchment-lined baking sheet, spacing them 2 inches apart, and gently flatten slightly with your palm. Bake in a preheated 350°F oven for 10-12 minutes, until the edges are set but centers still soft—don’t overbake, or they’ll lose that chewiness. As they cool on the sheet, you’ll smell that irresistible coffee aroma wafting through your kitchen. Let them rest for 5 minutes before transferring to a wire rack; this prevents breakage and lets flavors settle.
Add the Mascarpone Frosting
While cookies cool, whip mascarpone with powdered sugar, vanilla, and a splash of heavy cream until creamy and spreadable. Dollop or pipe a generous swirl on each cooled cookie, then dust lightly with cocoa powder for that classic tiramisu look. In my Tiramisu Cookies, this frosting step ties everything together, creating layers of flavor that mimic the dessert. For extra flair, dip the bottoms in more espresso before frosting—it’s a game-changer, as I’ve found from trial and error.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp espresso powder dissolved in 1 tbsp hot water
- 8 oz mascarpone cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream
- Unsweetened cocoa powder for dusting
- Optional: 1/4 cup mini chocolate chips for dough
Yields about 24 Tiramisu Cookies.
Tiramisu Cookies Instructions
- Cream butter and sugars until fluffy. Add egg, vanilla, and espresso mixture; beat well.
- Combine dry ingredients and mix into wet until just combined. Chill dough if needed.
- Preheat oven to 350°F. Scoop and bake cookies for 10-12 minutes.
- Cool completely. Whip mascarpone with powdered sugar, vanilla, and cream.
- Frost each cookie and dust with cocoa. Enjoy!
Pro Tips for the Best Tiramisu Cookies
Room Temperature Ingredients: Always use softened butter and mascarpone at room temp for smooth mixing—cold ones lead to lumpy dough.
Don’t Skip the Chill: A 15-minute dough chill prevents spreading and enhances flavor depth in your Tiramisu Cookies.
Fresh Cocoa Dusting: Dust right before serving to keep that fresh, authentic tiramisu appearance and taste.
You Must Know
- Tiramisu Cookies contain caffeine from espresso, so they’re not ideal for kids or those sensitive to it.
- Use high-quality mascarpone for the creamiest frosting—generic brands can be grainy.
- These cookies are best enjoyed within 3 days due to the fresh dairy topping.
- Gluten-free flour works as a sub, but add xanthan gum for structure.
How to Store Tiramisu Cookies
To keep your Tiramisu Cookies fresh, layer them between parchment in an airtight container and refrigerate for up to 5 days—the frosting stays creamy this way. For longer storage, freeze unfrosted cookies for up to a month, then thaw and frost as needed. If reheating, a quick 5-minute warm-up in a 300°F oven revives that just-baked texture without melting the topping. Just be gentle; these treats deserve TLC to maintain their charm.
Customizing Your Tiramisu Cookies
Want a twist? Swap espresso for rum extract to mimic an adult tiramisu version, or add white chocolate chips for extra decadence in your Tiramisu Cookies. For dietary needs, almond flour replaces regular for a nutty, low-carb option, or use vegan mascarpone alternatives. I’ve tried dipping in amaretto syrup post-bake for a boozy kick—check out our coffee cake cookies recipe for more coffee inspo. Experiment freely; the base is forgiving and fun to play with.
What to Serve with Tiramisu Cookies
These cookies shine alongside a steaming cup of espresso or cappuccino, enhancing their coffee notes perfectly. For a light contrast, pair with fresh berries or a simple fruit salad to balance the richness. If you’re hosting, serve on a platter with other Italian-inspired treats like biscotti and a side of vanilla gelato. Don’t forget a glass of marsala wine for an authentic tiramisu vibe—it’s a match made in heaven.
Tiramisu Cookies Recipe
Tiramisu cookies are soft and chewy coffee sugar cookies topped with a rich and creamy espresso mascarpone frosting and a dusting of cocoa powder.
Timing
Recipe Details
Ingredients
- 01 1 cup unsalted butter ((226 g))
- 02 1 tablespoon instant powder espresso
- 03 2½ cups all purpose flour ((300 g))
- 04 2 teaspoons cornstarch
- 05 1 teaspoon baking powder
- 06 ¼ teaspoon baking soda
- 07 1½ cups granulated sugar ((300 g))
- 08 1 large egg ((US), room temperature)
- 09 1 teaspoon vanilla extract ((5 ml))
- 10 8 oz. mascarpone cheese (cold)
- 11 1½ cups powdered sugar ((180 g))
- 12 2 teaspoons instant powder espresso
- 13 1 teaspoon vanilla extract ((5 ml))
- 14 1 cup cold heavy whipping cream ((237 ml))
- 15 2 tablespoons cocoa powder ((10 g) for dusting)
Instructions
In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.
In another bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time.
Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy coffee sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the mascarpone frosting while the cookies cool.
On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the espresso powder, vanilla extract and powdered sugar until well combined.
Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.
Top the soft and chewy espresso sugar cookies with 1 -2 tablespoons (15 - 30 ml) mascarpone frosting. Use the back of a spoon or an icing spatula to smooth the frosting across the top in a circular motion. Dust with cocoa powder and enjoy.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Tiramisu Cookies
Can I make Tiramisu Cookies ahead of time?
Absolutely, you can prepare the dough up to 2 days in advance and chill it in the fridge. Bake fresh when ready, or freeze baked unfrosted cookies for up to a month. This makes them ideal for holiday prep without losing quality.
How long does Tiramisu Cookies last in the fridge?
Your Tiramisu Cookies will stay delicious for 4-5 days when stored in an airtight container. The mascarpone frosting keeps them moist, but cover to prevent drying. For best taste, enjoy within 3 days.
Are Tiramisu Cookies gluten-free?
Not by default, but you can easily make them gluten-free with a 1:1 flour blend. Add a teaspoon of xanthan gum if needed for chewiness. Test a small batch first to perfect the texture.
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works in a pinch for Tiramisu Cookies—just dissolve 2 teaspoons in hot water. It won’t be as potent, so consider adding a drop of vanilla for depth. In my batches, espresso powder yields the truest flavor.
What if I don’t have mascarpone?
Substitute with cream cheese mixed with a bit of heavy cream and powdered sugar. It mimics the tanginess well. For Tiramisu Cookies, this keeps the frosting spreadable and delicious.
How do I make Tiramisu Cookies vegan?
Use plant-based butter, a flax egg, and vegan mascarpone or cashew cream. Swap dairy in the frosting with coconut cream. Your Tiramisu Cookies will still capture that creamy essence—delightful results every time.
Why are my Tiramisu Cookies spreading too much?
Often due to warm butter or no chill time—ensure ingredients are cool and refrigerate dough 30 minutes. Overmixing also contributes, so fold gently. Adjust next batch for perfect rounds.
Can kids eat Tiramisu Cookies?
The caffeine from espresso makes them best for adults, but decaf powder works for a kid-friendly version. Omit alcohol if adding any. They’re still a hit without the buzz.
Final Thoughts
From the first sip of espresso-inspired dough to that final cocoa-dusted bite, these Tiramisu Cookies bring the joy of Italy right to your table. I’ve shared this recipe with friends and family, and it’s always a crowd-pleaser that sparks smiles and seconds. Why not bake a batch today? Your kitchen—and taste buds—will thank you; head to the oven and make some Tiramisu Cookies magic happen.