Tiramisu Cookies
Tiramisu Cookies are a delightful twist on the classic Italian dessert, blending the rich flavors of coffee, cocoa, and creamy mascarpone into a fun, handheld treat. These cookies have a…
Tip: save now, cook later.Tiramisu Cookies are a delightful twist on the classic Italian dessert, blending the rich flavors of coffee, cocoa, and creamy mascarpone into a fun, handheld treat. These cookies have a soft, cake-like texture with hints of espresso and a dusting of cocoa powder that give them that unmistakable tiramisu vibe.
I love making these cookies when I want a little taste of tiramisu without the fuss of layering a full dessert. They’re perfect for sharing at a casual get-together or enjoying with a cup of coffee. I always find that the gentle coffee flavor brings a comforting warmth, while the creamy filling adds a lovely richness that makes each bite special.
My favorite way to serve Tiramisu Cookies is slightly chilled, so the filling stays smooth and cool. They’re great to prepare ahead of time, making party prep easy and stress-free. If you’re looking for a simple dessert that captures the magic of tiramisu in a fun, easy-to-eat cookie form, these are definitely a winner in my book!
Key Ingredients & Substitutions
Espresso: This gives the cookies their classic tiramisu coffee flavor. If you don’t have espresso, strong brewed coffee or instant coffee works well too—just keep it strong for the best taste.
Mascarpone Cheese: The cream’s star ingredient. You can swap it for cream cheese if needed, but mascarpone offers that smooth, mild flavor typical of tiramisu.
Butter & Sugar: Using softened butter makes the cookies tender and rich. Granulated sugar in the dough provides sweetness, while powdered sugar in the cream keeps the topping light and smooth.
Cocoa Powder: Sprinkled on top and sometimes mixed in the dough, it adds that signature chocolate bitterness. Unsweetened cocoa powder is best here for balance.
How Do You Make the Cookies Soft but Firm Enough to Hold the Cream?
The cookie texture is key—it should be soft and flavorful, yet sturdy enough to hold the mascarpone cream on top. Here’s how I make this work:
- Chill the dough: Chilling firm ups the cookie mixture, which helps prevent spreading and keeps cookies thick and soft.
- Don’t overbake: Bake just until the edges set and the cookies are lightly golden. They’ll finish firming as they cool, so take them out promptly.
- Flatten slightly before baking: This ensures even shape and lets them bake through without getting crunchy.
- Cool completely before adding cream: Warm cookies can make the cream melt and become runny.
Following these tips will give you tender cookies perfect for holding the creamy topping without sogginess or crumbling.
Equipment You’ll Need
- Mixing bowls – for beating the dough and whipping the cream separately.
- Electric mixer or stand mixer – makes creaming butter and whipping cream quick and easy.
- Baking sheets – flat and wide to bake the cookies evenly without crowding.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Spatula – for folding mascarpone gently into whipped cream without deflating it.
- Piping bag or spoon – helps you spread or pipe the tiramisu cream topping neatly on each cookie.
Flavor Variations & Add-Ins
- Replace espresso with coffee liqueur (like Kahlúa) for an adult version with an extra kick.
- Add finely chopped dark chocolate to the cookie dough for extra richness and texture.
- Mix in a teaspoon of cinnamon or nutmeg with the cocoa powder to add a warm spice note.
- Swap mascarpone cream topping with cream cheese frosting for a tangier twist.
How to Make Tiramisu Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp strong brewed espresso or instant espresso powder dissolved in 1 tbsp hot water
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder (for cookie dough or dusting)
For the Tiramisu Cream Topping:
- 8 oz (1 cup) mascarpone cheese, softened
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Cocoa powder, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, 30 minutes to chill, 10-12 minutes to bake the cookies, plus 10 minutes to make the cream topping, and an additional 30 minutes of chilling after assembling. So, roughly 1 hour and 40 minutes total, including chilling time.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. Then add the egg, vanilla extract, and espresso (or dissolved espresso powder), beating until everything is combined.
2. Mix Dry Ingredients and Combine:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Gradually add this dry mix to the wet ingredients, stirring until just combined. Cover the dough and chill it in the refrigerator for at least 30 minutes.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spaced about 2 inches apart. Flatten them slightly with your fingers or the back of a spoon. Bake for 10 to 12 minutes, or until the edges are set and the cookies turn lightly golden. Let them cool completely on wire racks.
4. Make the Tiramisu Cream Topping:
In a chilled bowl, whip the heavy cream and powdered sugar until medium peaks form. Gently fold in the mascarpone cheese and vanilla extract until the mixture is smooth and creamy.
5. Assemble and Chill:
After the cookies have fully cooled, pipe or spoon a generous dollop of the tiramisu cream on top of each cookie. Dust the cream with cocoa powder to get that classic tiramisu look. Refrigerate the cookies for at least 30 minutes before serving to let the cream firm up a little.
Enjoy your delicious tiramisu cookies chilled, ideally with a cup of coffee for the perfect treat!
Can I Use Instant Coffee Instead of Espresso?
Yes! Simply dissolve 2 tablespoons of instant coffee powder in 1 tablespoon of hot water and use that in the dough. It will still give the cookies a lovely coffee flavor.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake the cookies a day or two in advance and keep them in an airtight container. Add the tiramisu cream topping just before serving for the freshest taste.
How Should I Store Leftover Tiramisu Cookies?
Store any leftover cookies in the refrigerator in a sealed container for up to 3 days. The cream topping needs to stay chilled for best texture and safety.
Can I Substitute Mascarpone Cheese?
If you don’t have mascarpone, cream cheese is a good stand-in, though the flavor will be a bit tangier. Soften it well and mix gently into the whipped cream to keep your topping smooth and creamy.