Tiramisu Cookies Recipe
If you’ve ever found yourself dreaming about the perfect marriage of coffee and cream in a single bite, then these Tiramisu Cookies are your new best friend. They capture everything wonderful about the classic Italian dessert but deliver it in a delightfully portable and chewy cookie form. With a crispy edge, soft center, and a luscious mascarpone cream topping dusted with cocoa, each cookie melts in your mouth with rich espresso notes and sweet, creamy goodness. These Tiramisu Cookies are simply irresistible and just waiting to become a staple in your cookie jar.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that come together to create a complex flavor profile that’s anything but simple. Each ingredient plays a special role—from the espresso powder infusing that unmistakable coffee flavor to the mascarpone cream that adds the signature silky texture of tiramisu.
- 180 g all-purpose flour: The base of our cookie dough, providing structure and a tender crumb.
- 2 tablespoons instant espresso powder: Adds the essential deep coffee flavor that defines tiramisu.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly for a light texture.
- 1/2 teaspoon baking soda: Alongside baking powder, it contributes to the perfect cookie spread and softness.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 115 g unsalted butter (softened): Provides moisture and richness, leading to tender, golden edges.
- 100 g granulated sugar: Sweetens and adds slight crispness to the cookie exterior.
- 50 g brown sugar: Adds depth in flavor and helps keep the cookies chewy.
- 1 large egg (room temperature): Binds ingredients and adds to the cookie’s soft texture.
- 1 teaspoon vanilla extract: Enhances overall flavor with sweet aromatic notes.
- 200 g mascarpone cheese: The creamy star of the frosting, lending authentic tiramisu richness.
- 100 g whipping cream: Whipped into the mascarpone for a light, airy topping.
- 50 g powdered sugar: Sweetens and helps stabilize the mascarpone cream.
- 1/2 teaspoon vanilla extract: Adds subtle warmth and aroma to the frosting.
- 2 tablespoons cocoa powder (for dusting): Finishes each cookie with that classic tiramisu look and bittersweet taste.
How to Make Tiramisu Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Then line a baking sheet with parchment paper to ensure your cookies bake evenly and release easily without sticking. This little prep step makes all the difference for perfectly baked cookies.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. This combination not only provides the cookie’s foundation but also infuses that unmistakable espresso flavor throughout the dough.
Step 3: Cream Butter and Sugars
Using an electric hand mixer, beat the softened butter until it’s extra creamy and smooth. Slowly add granulated sugar and brown sugar, and keep beating until the mixture becomes fluffy and light. This creaming process is critical—it traps air that gives the cookies their wonderful texture.
Step 4: Incorporate Egg and Vanilla
Beat in the egg and vanilla extract until the mixture is silky and fully combined. This step builds flavor and ensures your cookie dough has just the right consistency to hold together perfectly during baking.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture gradually, mixing on low speed just until combined. Overmixing can lead to tough cookies, so stop as soon as you see all the flour disappears into the dough.
Step 6: Scoop and Bake Cookies
Use a 4-tablespoon cookie scoop to drop mounds of dough evenly spaced on your prepared baking sheet. Leave about 2 to 3 inches between each scoop to accommodate spreading. Bake for 11 to 12 minutes or until edges are set but the center still looks soft. Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Mascarpone Cream
In a medium bowl, beat the mascarpone cheese until smooth and creamy. Add whipping cream, powdered sugar, and vanilla extract. Whip until the mixture thickens to a slow-moving consistency; it should hold its shape but still be soft enough to spread or pipe. This frosting mimics the luscious texture of traditional tiramisu filling.
Step 8: Frost and Dust the Cookies
Once the cookies are fully cooled, top each with a generous scoop of mascarpone cream. Use an offset spatula or the back of a spoon to create gentle swirls in the frosting, or pipe it for a neater look. Finish by dusting each cookie with cocoa powder through a fine mesh sieve, giving them that iconic tiramisu finish.
How to Serve Tiramisu Cookies
Garnishes
For an extra touch of elegance, garnish your Tiramisu Cookies with a few chocolate shavings or a sprig of fresh mint. A tiny dusting of finely crushed espresso beans on top can also amplify that coffee punch. These small additions elevate both the presentation and flavor.
Side Dishes
These cookies pair beautifully with a cup of rich espresso, a frothy cappuccino, or even a chilled glass of dessert wine. The coffee notes in the cookies mirror the drinks, creating a harmonious dessert experience. For a fresh bite, serve alongside a small bowl of mixed berries or a light fruit salad.
Creative Ways to Present
If you’re bringing these to a party or gifting them, stack the cookies with parchment paper layers in a pretty box tied with twine. You can also serve the mascarpone cream in a small dish on the side so guests can add as much or as little as they like. For an impressive twist, try sandwiching two cookies with mascarpone cream in the middle for a tiramisu-inspired cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Store your Tiramisu Cookies in an airtight container in the refrigerator to keep the mascarpone cream fresh. They will stay delicious for up to three days this way, ensuring you can enjoy a little coffee-flavored treat over several days without losing flavor or texture.
Freezing
While the cookies themselves freeze well, the mascarpone cream is best added fresh. You can freeze the plain baked cookies for up to two months. When ready to serve, thaw them at room temperature and then add the mascarpone topping just before eating for the freshest taste.
Reheating
If you prefer your cookies a bit warm, gently reheat them in a low oven (about 300°F) for 5 to 7 minutes without the mascarpone cream. Then top with freshly whipped mascarpone before serving to maintain the perfect creamy contrast.
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder provides a more concentrated coffee flavor without adding moisture, which regular brewed coffee might do. If you don’t have espresso powder, strongly brewed instant coffee crystals can be a substitute, but avoid liquid coffee to keep your dough’s consistency intact.
Is mascarpone cheese hard to find?
Mascarpone is usually available in the dairy or specialty cheese section of most well-stocked grocery stores. It’s a rich, creamy cheese that’s essential for authentic tiramisu flavor, but if unavailable, cream cheese can be a last-resort substitute—just expect a slight difference in texture and flavor.
How can I make these cookies gluten-free?
To make Tiramisu Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binding agent for the best texture. Keep the rest of the ingredients the same for that classic tiramisu flavor.
Can I make the mascarpone cream ahead of time?
Yes, you can prepare the mascarpone cream a few hours ahead and keep it refrigerated. However, it’s best to whip it fresh right before spreading onto the cookies to ensure it maintains its light and airy texture.
What’s the best way to pack Tiramisu Cookies for gifting?
Layer the cookies with parchment or wax paper in an airtight tin or box. Keep the mascarpone cream separate if possible and include a small container for the recipient to add the cream just before enjoying. This prevents sogginess and keeps the cookies fresh.
Final Thoughts
Tiramisu Cookies are a delightful way to enjoy the beloved flavors of tiramisu in a fun, shareable form that anyone can bake at home. They’re perfect for cozy afternoons, gatherings with friends, or whenever you need a little pick-me-up. I can’t wait for you to try making these — your taste buds will thank you, and your cookie jar will never look the same again!
Print
Tiramisu Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Tiramisu Cookies combine the rich flavors of classic Italian tiramisu in a delightful cookie form. Featuring espresso-infused buttery cookies topped with a creamy mascarpone whipped topping and finished with a dusting of cocoa powder, these treats are perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Cookie Dough
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for cookie assembly.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until very creamy. Add granulated sugar and brown sugar, beating until the mixture is light and fluffy.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, and beat until smooth and fully incorporated.
- Combine mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
- Scoop dough: Using a 4-tablespoon cookie scooper, portion the cookie dough onto the prepared baking sheet, leaving 2-3 inches of space between each dough ball to allow for spreading.
- Bake cookies: Bake in the preheated oven for 11-12 minutes, or until the cookie edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare mascarpone cream: In a medium mixing bowl, beat the mascarpone cheese until creamy and loosened. Add whipping cream, powdered sugar, and vanilla extract, and whip the mixture for about 5 minutes until it thickens and barely moves when the bowl is tilted.
- Top cookies: Use a cookie scoop to dollop the mascarpone cream onto each cooled cookie. Spread the cream evenly with an offset spatula or the back of a spoon, creating a decorative swirl. Alternatively, pipe the cream for a neater finish.
- Dust with cocoa: Using a fine mesh sieve, lightly dust the tops of the frosted cookies with cocoa powder to finish the tiramisu effect.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- You can substitute instant espresso powder with finely ground coffee beans for a more intense coffee flavor.
- If mascarpone is not available, cream cheese can be used as a substitute, but the flavor and texture will vary slightly.
- Store the frosted cookies in the refrigerator as the mascarpone cream is perishable; consume within 2-3 days for best taste.
- For a less sweet version, reduce powdered sugar in the mascarpone cream by 10-15 grams.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Tiramisu Cookies, Italian dessert, mascarpone cookies, coffee cookies, espresso cookies, creamy cookies
