Tiramisu Cookies are soft and chewy, coffee-flavored cookies topped with a rich mascarpone cream and finished with a dusting of cocoa powder. They bring all the classic tiramisu flavors into a simple, elegant handheld dessert.
Ingredients You Will Need
Flour: Use bread flour to make this Tiramisu cookie recipe.
Baking soda: Helps the cookies spread and creates a chewy interior.
Salt: Balances the sweetness and enhances the coffee flavor.
Instant coffee or espresso powder: It gives the cookies their signature tiramisu taste.
Egg: Use it at room temperature for better mixing.
Vanilla extract: Enhances both the cookie and cream flavor.
Unsalted butter: Make sure it's at room temperature for proper creaming.
White and light brown sugar: The combination adds sweetness and moisture while creating depth of flavor.
Heavy cream: Must be cold to whip properly.
Mascarpone cheese: Use it cold for a stable, thick cream.
Powdered sugar: Sweetens the cream.
Cocoa powder: For dusting and that classic tiramisu finish.
Cooking tips
Don't overmix the dough: Mix just until combined to keep the cookies soft.
Weigh the dough: Keeping each cookie around 40 g ensures even baking.
Drop the tray after baking: Gently tapping the tray helps create soft centers and slightly crinkled tops.
Use cold ingredients for the cream: This helps the frosting whip up thick and stable.
Don't overwhip the mascarpone frosting: Whip just until stiff peaks form to keep it smooth and creamy, avoiding a grainy texture.
Pipe fast: Work quickly when piping the cream onto the cookies to prevent it from softening or losing shape.
Looking for more coffee-inspired desserts? I've got you covered! Try this Easy Tiramisu, this Tiramisu Cake, these simple Coffee Cookies, or these fancy Coffee macarons.
How to Make Tiramisu Cookies
Prepare the dough: Whisk together the dry ingredients in a bowl. Cream the butter and sugars until pale and fluffy, then mix in the egg, coffee, and vanilla. Combine with the dry ingredients until just incorporated.
Shape and bake: Form the dough into even balls and place on prepared baking sheets. Bake until lightly golden and puffed, then let cool slightly on the baking sheet before transferring to a wire rack.
Prepare the cream: Whip the heavy cream to medium peaks, then add mascarpone, powdered sugar, and vanilla, whipping until thick and fluffy.
Assemble and serve: Pipe or spread the cream on top of the cooled cookies and dust with cocoa powder to taste.
Serving Ideas
Serve these cookies slightly chilled or at room temperature. They're perfect with coffee, great for gatherings, and even better the next day once the flavors settle together.
Storing and Freezing Tips
Store the assembled tiramisu cookies in an airtight container in the refrigerator for up to 4 days. The cream is delicate, so keep them chilled until ready to serve.
For longer storage, cookie dough balls can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe container for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time if needed.
Recipe card
Tiramisu Cookies
Equipment
- Digital kitchen scale
- 3 Mixing bowl
- Hand mixer
- Whisk
- Rubber spatula
Ingredients
- 200 g bread flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 140 g unsalted butter at room temperature
- 100 g white granulated sugar
- 80 g light brown sugar
- 1 large egg at room temperature
- 2 tablespoon instant coffee or instant espresso powder
- 1 teaspoon vanilla extract
For the cream
- 120 g heavy cream cold
- 250 g mascarpone cheese cold
- 60 g powdered sugar
- ½ teaspoon vanilla extract
- Cocoa powder for dusting
Instructions
- Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the bread flour, baking soda, and salt until well combined.
- In a stand mixer fitted with a paddle attachment, or using a hand mixer and a bowl, cream together the butter, white sugar, and brown sugar until pale and fluffy.
- In a separate bowl, whisk together the egg, instant coffee, and vanilla until the coffee has dissolved. Add this mixture to the butter mixture and mix until fully incorporated.
- Add the dry ingredients to the butter and egg mixture and mix until just combined.
- Form 15 even dough balls, about 40 g each, using your hands or a 3-tablespoon cookie scoop. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in two batches for 10-11 minutes, or until the edges are lightly golden and the cookies are puffy and have finished spreading.
- Remove the cookies from the oven and gently drop the baking sheet a couple of times on a flat surface to slightly deflate them. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the cream
- In a bowl, whip the heavy cream to medium peaks.
- Add the mascarpone cheese, powdered sugar, and vanilla extract, then whip until stiff peaks form.
- Transfer the cream to a piping bag (you can also just spread some cream on top of the cookies using a spoon). Pipe the cream on top of the cookies, dust with cocoa powder to your taste, and serve.
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