Introduction

Tiramisu cookies combine the rich flavors of espresso and mascarpone into a soft, chewy treat that’s perfect for coffee lovers. These cookies are topped with a fluffy mascarpone frosting, making them an indulgent twist on the classic Italian dessert. Enjoy a bite-sized version of tiramisu anytime!

Four round tiramisu desserts are placed closely on a white marbled surface, each made up of two visible layers: a light brown sponge cake base and a thick layer of creamy white mascarpone cheese on top. The mascarpone layer has a smooth, thick texture with a soft, curved swirl pattern in the center, dusted heavily and evenly with fine, dark brown cocoa powder that also spills slightly onto the surrounding surface. The cakes show a rich contrast between the creamy white and cocoa brown colors with a soft texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter
1 tablespoon instant powder espresso
2½ cups (300 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups (300 g) granulated sugar
1 large egg (US), room temperature
1 teaspoon (5 ml) vanilla extract
8 oz. mascarpone cheese, cold
1½ cups (180 g) powdered sugar
2 teaspoons instant powder espresso
1 teaspoon (5 ml) vanilla extract
1 cup (237 ml) cold heavy whipping cream
2 tablespoons (10 g) cocoa powder (for dusting)

Instructions

Step 1: In a small bowl, melt the butter and whisk in the 1 tablespoon of instant espresso powder. Transfer the mixture to the fridge and cool for about 10 minutes.
Step 2: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and a pinch of salt until well combined.
Step 3: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Add the egg and 1 teaspoon vanilla extract, whisking until smooth.
Step 4: Gradually stir the dry ingredients into the wet mixture until just combined, about half the dry ingredients at a time, to avoid overmixing.
Step 5: Preheat your oven to 375°F (190°C) at least 20-30 minutes before baking. Line a baking sheet with parchment paper and allow the dough to rest while the oven preheats, about 30 minutes.
Step 6: Using a medium cookie scoop (about 2 tablespoons), scoop dough balls onto the lined baking sheet, spacing them about 3 inches (8 cm) apart.
Step 7: Bake the cookies for 10-12 minutes, or until the edges are set and the centers are slightly puffed. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Step 8: While the cookies cool, prepare the frosting. On low speed, whisk the mascarpone cheese until smooth. Add 2 teaspoons espresso powder, 1 teaspoon vanilla extract, and powdered sugar, mixing until combined.
Step 9: Slowly add cold heavy whipping cream on low speed. Once all cream is incorporated, increase mixer speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
Step 10: Top each cooled cookie with 1-2 tablespoons of mascarpone frosting. Use the back of a spoon or icing spatula to smooth the frosting in a circular motion.
Step 11: Optional: Lightly dust the frosted cookies with cocoa powder before serving for that classic tiramisu finish.

Tips & Variations

For a stronger coffee flavor, you can add a little brewed espresso or instant espresso granules directly to the frosting.
If you prefer a sturdier frosting, chill the mascarpone and whip it slightly before mixing with the other ingredients.
These cookies can be stored without frosting to maintain their chewiness and frosted just before serving.
Substitute the cocoa powder dusting with shaved dark chocolate for an extra indulgent touch.

Storage

Store the unfrosted cookies in an airtight container at room temperature for up to 3 days. If frosted, keep the cookies refrigerated and consume within 2 days for the best freshness. Let refrigerated frosted cookies sit at room temperature for 15 minutes before serving to soften the frosting.

How to Serve

A tall stack of six round cookies layered with creamy light beige frosting in between each cookie, the cookies are textured and pale golden brown. The top layer of frosting is thicker and dusted with dark brown cocoa powder. The top cookie has a bite taken out, showing the crumbly inside of the cookie with the frosting layer above it. The stack sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping for easier handling.

Is mascarpone cheese necessary in the frosting?

Mascarpone gives the frosting its signature creamy richness and slight tang, which pairs well with the coffee flavor. You can substitute with cream cheese for a similar texture, but the flavor will be different.

Tiramisu Cookies Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone frosting with a soft, chewy sugar cookie base. Inspired by the classic Italian dessert Tiramisu, these cookies feature a delicate coffee-infused dough topped with a light, fluffy mascarpone frosting dusted with cocoa powder, making them an irresistible treat perfect for coffee lovers.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

For the Cookies

1 cup (226 g) unsalted butter
1 tablespoon instant powder espresso
2½ cups (300 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups (300 g) granulated sugar
1 large egg (US), room temperature
1 teaspoon (5 ml) vanilla extract
¼ teaspoon salt

For the Mascarpone Frosting

8 oz. mascarpone cheese, cold
1½ cups (180 g) powdered sugar
2 teaspoons instant powder espresso
1 teaspoon (5 ml) vanilla extract
1 cup (237 ml) cold heavy whipping cream

For Dusting

2 tablespoons (10 g) cocoa powder

Instructions

Melt Butter and Add Espresso: In a small bowl, melt the unsalted butter and whisk in 1 tablespoon of instant powder espresso until fully combined. Transfer this mixture to the refrigerator and allow it to cool for about 10 minutes.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well mixed.
Mix Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until well combined. Beat in the large egg and 1 teaspoon vanilla extract until the mixture is smooth.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. This is best done by folding in about half of the dry mix at a time to avoid overmixing.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) at least 20-30 minutes ahead for an even temperature. Line a large baking sheet with parchment paper.
Portion Cookie Dough: Allow the dough to rest while the oven preheats for about 30 minutes. Use a medium cookie scoop (approximately 2 tablespoons or 30 ml) to scoop cookie dough balls and arrange them on the prepared baking sheet about 3 inches (8 cm) apart to allow for spreading.
Bake Cookies: Bake the cookies in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are set and the centers appear slightly puffed.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Prepare Mascarpone Frosting: Using a mixer on low speed, whisk the cold mascarpone cheese until smooth. Add the remaining 2 teaspoons instant espresso powder, 1 teaspoon vanilla extract, and powdered sugar, mixing until well combined.
Incorporate Heavy Cream: Slowly add the cold heavy whipping cream to the mascarpone mixture on low speed. Once all the cream is incorporated, increase the mixing speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
Assemble Cookies: Spread 1-2 tablespoons (15-30 ml) of mascarpone frosting on each cooled cookie using the back of a spoon or an icing spatula, smoothing it in a circular motion.
Finish with Dusting: Lightly dust the frosted cookies with 2 tablespoons cocoa powder to give the classic Tiramisu touch.

Notes

You can store the assembled cookies in the refrigerator for up to 2 days due to the mascarpone frosting.
For extra espresso flavor, sprinkle additional instant espresso powder over the frosting before dusting with cocoa powder.
Make sure the mascarpone and heavy cream are cold for best frosting texture.
If you prefer a firmer frosting, chill the mascarpone mixture before assembling the cookies.
Use parchment paper on baking sheets to prevent sticking and for easy cleanup.

Keywords: Tiramisu cookies, espresso cookies, mascarpone frosting, Italian dessert cookies, coffee flavored cookies