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These Tiramisu Cookies capture everything you love about the Italian dessert in one bite. Espresso-infused cookies get topped with a fluffy swirl of mascarpone cream and a thick dusting of cocoa powder. They’re rich, sweet, and totally irresistible. Serve them alongside Pasta alla Vodka and Kale Caesar Salad for the perfect Italian-inspired dinner party!
It’s no secret that tiramisu is probably my favorite dessert. I love the traditional version, but I’ve also made Limoncello Tiramisu, Matcha Tiramisu, and Dubai Chocolate Tiramisu. Tiramisu might need its own category on A Cozy Kitchen.
Ingredients You’ll Need for Tiramisu Cookies
- Baking soda – To help the cookies spread and brown evenly.
- Butter – Melted butter helps with chewy texture and crisp edges.
- Instant espresso powder – This is the key to the rich espresso flavor in the cookies.
- Sugars – This recipe uses light brown sugar and white sugar for a hint of molasses flavor and a chewy texture.
- Egg + egg yolk – The extra egg yolk adds a richness to the dough without adding too much moisture.
- Mascarpone – For that sweet creamy topping to mimic the classic tiramisu.
- Heavy cream – This makes the mascarpone cream light and fluffy.
- Powdered sugar – This sweetens the cream and helps with the smooth texture.
- Vanilla extract – I love making Homemade Vanilla Extract. Of course, store-bought is fine!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Tiramisu Cookies
- Whisk together dry ingredients. In a separate bowl, whisk together the butter, instant espresso, and sugars.
- Add the eggs and vanilla, whisk until combined.
- Add the dry ingredients to the wet ingredients. Chill the dough in the refrigerator for 1 hour.
- Use a 1 1/2 tablespoon scoop to scoop out dough and place on a lined baking sheet.
- Make sure cookies are about 4 inches apart. (They will spread.) Bake at 350ยฐF for 12-14 minutes.
- Meanwhile, add all of the ingredients for the mascarpone cream to a bowl. Use a hand mixer to mix until combined and fluffy.
- Once cookies are cooled, pipe on the mascarpone cream.
- Dust cookies with cocoa powder and serve immediately or refrigerate until ready to serve.
Tips and Tricks
Use a large cookie cutter to โscootโ the cookies. I like to do this to shape my cookies into perfect circles. Itโs totally optional.
Make sure the mascarpone cream ingredients are cold, straight from the fridge, to avoid curdling or splitting.
Make these ahead! The cookie dough can be made, scooped out into dough balls, and kept in the fridge, covered tightly, for up to 3 days. Bake them straight from the refrigerator.
Top the cookies with mascarpone cream just before serving. If assembling cookies with cream topping ahead of time, store the tiramisu cookies on a sheet tray in the fridge until ready to serve.
More Cozy Cookie Recipes
Christmas
How to Build a Christmas Cookie Box
Desserts
Chai Snickerdoodles
Desserts
Homemade Mint Milano Cookies
If you tried this Tiramisu Cookies Recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Tiramisu Cookies
Equipment
- 1 Whisk
- 1 silicone spatula
- 2 Medium-mixing bowl
- 1 Small mixing bowl
- 1 Small sieve
- Piping tips and piping bags
Ingredients
- 1 1/2 (180g) cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 teaspoons instant espresso powder
- 3/4 cups light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Mascarpone Cream:
- 16 oz mascarpone, cold straight from the fridge
- 2 tablespoons heavy cream, cold straight from the fridge
- 1 cup powdered sugar
- ยฝ teaspoon vanilla extract
- Pinch of kosher salt
- 2 tablespoons cocoa powder, for dusting
Instructions
To Make the Cookies:
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a medium bowl, add the melted butter, espresso powder, light brown sugar, white sugar, and whisk to combine. Next, add the eggs and vanilla.
- Then, fold the dry ingredients into the wet mixture with a silicone spatula until combined. Cover the batter with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350ยฐF. Scoop out 1 ยฝ tablespoons of dough and place them onto a parchment-lined baking sheet, spacing them 4 inches apart.
- Bake for 12-14 minutes, until cookies are completely set. We want a soft but sturdy cookie to hold the mascarpone cream nicely.
To make the mascarpone cream:
- In a medium bowl, add the mascarpone, heavy cream, powdered sugar, vanilla extract, and salt. Use a hand mixer to combine just until smooth and fluffy, being sure not to overbeat it, about 30 seconds.
To assemble the cookies:
- Add the mascarpone cream to a piping bag with #1A round piping tip. I like to pipe a swirl starting from the middle, then going around and around until the cookie is covered. Repeat this step with all the cookies.
- Then, use a small sieve to dust cocoa powder over all of the cookies just like you would with tiramisu. Serve these immediately or if youโre assembling ahead, store the cookies on a sheet tray in the fridge until ready to serve.
Notes
Tips and Tricks:
- Use a large cookie cutter to โscootโ the cookies. I like to do this to shape my cookies into perfect circles. Itโs totally optional.
- Make sure the mascarpone cream ingredients are cold, straight from the fridge, to avoid curdling or splitting.
- Make these ahead! The cookie dough can be made, scooped out into dough balls, and kept in the fridge, covered tightly, for up to 3 days. Bake them straight from the refrigerator.
- Top the cookies with mascarpone cream just before serving. If assembling cookies with cream topping ahead of time, store the tiramisu cookies on a sheet tray in the fridge until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
