Tiramisu Cookies

Tiramisu Cookies are the ultimate dessert mash-up—soft, espresso-infused cookies topped with a rich, velvety mascarpone cream and finished with a dusting of cocoa powder. These indulgent treats perfectly capture the essence of classic Italian tiramisu in a handheld cookie form, making them ideal for entertaining or simply treating yourself.

Why You’ll Love This Recipe

These cookies combine everything you love about tiramisu—bold espresso flavor, creamy mascarpone, and cocoa dusting—with the ease of a classic cookie. The cookie base is soft and chewy, the cream is light but decadent, and the overall experience is just as satisfying as a slice of tiramisu. They're impressive enough for guests but simple enough for home bakers to master.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cookies
180 g all-purpose flour
2 tablespoons instant espresso powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
115 g unsalted butter, softened to room temperature
100 g granulated sugar
50 g brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Mascarpone Cream
200 g mascarpone cheese
100 g whipping cream
50 g powdered sugar
½ teaspoon vanilla extract
2 tablespoons cocoa powder, for dusting

Directions

Cookies

1. Preheat the Oven: Set your oven to 350°F and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt.

3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter using an electric hand mixer until creamy. Add granulated sugar and brown sugar, then beat until light and fluffy.

4. Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth and well incorporated.

5. Combine Wet and Dry: Add the dry ingredients to the wet mixture and mix on low speed just until a dough forms—do not overmix.

6. Scoop Dough: Using a 4-tablespoon cookie scooper, scoop dough onto the prepared baking sheet, leaving 2–3 inches between each cookie.

7. Bake: Bake for 11–12 minutes, or until the edges are set and the centers are still soft. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Mascarpone Cream

8. Make the Cream: In a medium bowl, beat the mascarpone with a hand mixer just until creamy. Add the whipping cream, powdered sugar, and vanilla. Beat for about 5 minutes, until thickened and barely moves when the bowl is tilted.

9. Top the Cookies: Use a cookie scoop or piping bag to portion the mascarpone cream onto the cooled cookies. Spread with an offset spatula or the back of a spoon to create a swirl.

10. Dust with Cocoa: Finish with a light dusting of cocoa powder using a fine mesh sieve.

Servings and timing

Yield: 9 large cookies
Prep Time: 50 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes

Variations

• Mini Version: Make smaller cookies and use a teaspoon of cream for bite-sized tiramisu cookies.

• Chocolate Chips: Mix in mini chocolate chips for added texture and flavor.

• Mocha Flavor: Add a tablespoon of cocoa powder to the cookie dough for a mocha variation.

• Spice It Up: Add a pinch of cinnamon or nutmeg to the cookie dough for a subtle spice.

Storage/Reheating

Storage: Store frosted cookies in the refrigerator in an airtight container for up to 3 days. Unfrosted cookies can be kept at room temperature for 3–4 days.

Freezing: Freeze unfrosted cookies in a freezer-safe container for up to 2 months. Thaw at room temperature and frost before serving.

Reheating: Not recommended once frosted. Enjoy them chilled or at room temperature.

FAQs

Can I make the cookies ahead of time?

Yes, the cookies can be baked and stored at room temperature or frozen. Add the mascarpone topping just before serving.

Is the mascarpone cream safe to sit out?

It’s best to keep the frosted cookies refrigerated and only leave them out for short periods.

Can I substitute mascarpone?

You can try full-fat cream cheese, but it will have a tangier flavor and thicker texture than mascarpone.

What kind of espresso powder should I use?

Instant espresso powder is best. Avoid brewed coffee as it may make the dough too wet.

Can I reduce the sugar?

Slightly, but reducing too much may alter the texture and flavor.

How do I make the cookies less soft?

Bake for an extra 1–2 minutes for firmer edges, but don’t overbake or they’ll dry out.

Can I use decaf espresso powder?

Yes, decaf works just as well for a caffeine-free version.

Are these cookies very sweet?

They’re moderately sweet, balanced by the slight bitterness of the espresso and cocoa.

Can I use a stand mixer?

Yes, a stand mixer can be used instead of a hand mixer for both dough and cream.

Can I double the recipe?

Absolutely. This recipe scales up well—just bake in batches.

Conclusion

Tiramisu Cookies offer everything you love about the classic Italian dessert in a portable, crowd-pleasing cookie form. With chewy espresso-flavored cookies and silky mascarpone topping, they’re elegant yet easy to make. Whether for a special occasion or a weekend baking session, these cookies are a show-stopping treat that you’ll want to make again and again.

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