These soft, coffee-kissed Tiramisu Cookies topped with clouds of sweet mascarpone cream taste exactly like the Italian dessert we all love, but in a handheld form that's way easier to make. I first tried making these last spring when Oliver kept asking for "the fancy Italian cake" after we had tiramisu at our neighbor's dinner party, and honestly, these cookies turned out even better than I expected.
If you're looking for something that feels special but comes together without too much fuss, you'll want to bookmark this one right next to my Best Cherry Amaretto Tiramisu Takes Just 1 Hour and Homemade Oatmeal Cream Pies - they're all crowd-pleasers that feel like a treat.
Why You'll Love These Tiramisu Cookies
Rich espresso flavor: The instant espresso powder gives these Tiramisu Cookies an authentic coffee taste without being too strong or bitter.
Soft and thick texture: These aren't your typical flat, crispy cookies. They bake up thick and stay wonderfully soft in the middle.
Bakery-style mascarpone topping: The cream is light, sweet, and tastes just like the filling in traditional tiramisu.
Easy to make ahead: You can bake the cookies one day and add the cream right before serving, which makes them perfect for entertaining.
No complicated steps: Even though these look fancy, they come together with simple mixing and basic baking techniques.
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Tiramisu Cookies Ingredients
See Recipe Card Below This Post For ingtedient Quantites
These coffee-flavored Tiramisu Cookies use ingredients you probably already have, plus mascarpone cheese for that authentic Italian taste.
For the Cookies:
Butter: Melted butter creates a soft, chewy texture and adds richness to every bite. Make sure to let it cool to room temperature before mixing.
Granulated sugar: Sweetens the cookies and helps them spread slightly while baking.
Dark brown sugar: Adds moisture and a hint of caramel flavor that pairs beautifully with coffee.
Egg: Binds everything together and adds structure to the dough.
Vanilla extract: Enhances all the other flavors and adds warmth.
All-purpose flour: Forms the base of the cookie dough and gives the cookies their structure.
Baking powder: Helps the cookies rise slightly and creates a tender crumb.
Baking soda: Works with the baking powder to give the cookies a nice lift and soft texture.
Instant espresso powder: This is what gives the cookies their rich coffee flavor. It dissolves right into the dough.
Salt: Balances the sweetness and makes the coffee flavor pop.
For the Mascarpone Cream:
Mascarpone cheese: This creamy Italian cheese is what makes tiramisu taste like tiramisu. It's rich, smooth, and slightly tangy.
Vanilla extract: Adds a sweet, warm note to the cream.
Confectioners sugar: Sweetens the cream and dissolves easily for a smooth texture.
Agave or honey: Adds a touch of extra sweetness and helps the cream hold its shape.
Heavy cream: Whips up with the mascarpone to create a light, fluffy topping.
Cocoa powder: For dusting on top, just like traditional tiramisu.
How to Make Tiramisu Cookies
Making these Tiramisu Cookies is easier than you might think, and the results are absolutely worth it.
Melt the butter: Melt your butter in the microwave or in a small saucepan over low-medium heat, watching carefully so it doesn't bubble up. Pour the melted butter into a large mixing bowl and pop it in the fridge for about 20 minutes until it cools down to room temperature.
Cream the sugars: Once the butter has cooled, add both the granulated sugar and dark brown sugar. Whisk everything together with a spatula for about 1 minute, or use your stand mixer with the paddle attachment. The mixture should look smooth and well combined.
Add egg and vanilla: Mix in the egg and vanilla extract, stirring until everything is nicely blended and the mixture looks creamy.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, instant espresso powder, and salt until evenly distributed.
Mix the dough: Gradually add your dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Don't overmix or your cookies might turn out tough.
Scoop and chill: Use a 2 tablespoon cookie scoop to portion out 11 cookies, rolling each one into a smooth ball. Place them on a tray lined with baking paper and refrigerate for 1 hour. This chilling time helps the cookies hold their shape and develops the flavor.
Bake the cookies: Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper. Bake one tray at a time with 6 cookies per sheet, giving them plenty of room to spread. Bake for 10 to 11 minutes, until the edges look set but the centers still seem a bit soft.
Cool completely: Let the cookies rest on the baking tray for 3 minutes since they'll still be soft and delicate. Then transfer them to a cooling rack to cool completely before adding the cream.
Make the mascarpone cream: In a medium bowl, use an electric mixer or stand mixer with the whisk attachment to whip together the mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream. Beat until stiff peaks form and the cream holds its shape nicely.
Chill if needed: If you're not ready to serve right away, cover the bowl with plastic wrap and keep the cream in the fridge until you need it.
Pipe the cream: When you're ready to serve, spoon the mascarpone cream into a piping bag fitted with a Wilton 2A piping tip. Pipe a generous swirl onto the center of each cookie, working from the middle outward.
Dust with cocoa: Use a fine mesh sieve to dust each cookie with cocoa powder, giving them that classic tiramisu finish.
Ingredient Substitutions
Instant espresso powder: If you don't have espresso powder, you can use instant coffee granules. The flavor will be slightly different but still delicious.
Dark brown sugar: Regular light brown sugar works fine if that's what you have on hand.
Mascarpone cheese: In a pinch, you can use cream cheese, though the flavor won't be quite as authentic. Make sure it's softened to room temperature.
Agave or honey: Maple syrup can work as a substitute, though it will add a slight maple flavor to the cream.
Heavy cream: You can use whipping cream instead, just make sure it has at least 30% fat content so it whips up properly.
Equipment For Tiramisu Cookies
Cookie scoop: A 2 tablespoon scoop helps make evenly sized cookies that bake at the same rate.
Stand mixer or electric hand mixer: Makes mixing the dough and whipping the cream much easier.
Piping bag with Wilton 2A tip: Creates those pretty swirls of mascarpone cream on top.
Baking sheet: You'll need at least one, though two makes the process faster.
Parchment paper: Prevents sticking and makes cleanup a breeze.
Fine mesh sieve: Perfect for dusting cocoa powder evenly over the finished cookies.
How to Store Tiramisu Cookies
Store unfrosted Tiramisu Cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender if you keep them sealed properly.
Once you've added the mascarpone cream, these Tiramisu Cookies need to be refrigerated. Store them in an airtight container in the fridge for up to 2 days. The cream holds up well, though the cookies may soften slightly from the moisture.
If you want to make these ahead, bake the cookies and freeze them unfrosted for up to 2 months. Thaw them at room temperature, then add fresh mascarpone cream before serving.
The mascarpone cream can be made a day ahead and kept covered in the fridge. Just give it a quick stir before piping.
Serving Suggestions
These Tiramisu Cookies are perfect alongside a cup of hot coffee or espresso, which really brings out the Italian dessert vibes. The coffee flavors complement each other beautifully.
Serve them as an elegant dessert at dinner parties. Arrange them on a pretty platter and watch them disappear.
They're also wonderful with a glass of cold milk, especially if you're serving them to kids or anyone who prefers a sweeter pairing.
For something extra special, serve them with a small scoop of vanilla ice cream on the side. The cold ice cream and soft Tiramisu Cookies create an amazing contrast.
Expert Tips
Don't skip the chilling time: That hour in the fridge is important. It helps the cookies hold their shape and prevents them from spreading too thin while baking.
Use room temperature butter: After you melt the butter, make sure it cools to room temperature before adding the sugars. If it's too warm, it can make the cookies spread too much.
Don't overbake: These Tiramisu Cookies are done when the edges look set but the centers still seem slightly underdone. They'll continue to firm up as they cool.
Whip the cream properly: Make sure your mascarpone cream reaches stiff peaks before piping. If it's too soft, it won't hold its shape on the cookies.
Add cream right before serving: For the best texture and appearance, pipe the mascarpone cream onto the cookies within a few hours of serving. This keeps the cookies from getting too soft.
FAQ
What is the secret to good tiramisu?
The secret is using quality ingredients and balancing the coffee flavor with the sweetness of the mascarpone cream. Don't skimp on the espresso, and make sure your mascarpone cheese is fresh. Temperature matters too - letting flavors meld in the fridge helps everything taste better. For these Tiramisu Cookies, chilling the dough before baking helps develop the flavor, just like traditional tiramisu tastes better after resting.
Which biscuits should I use for tiramisu?
Traditional tiramisu uses ladyfinger biscuits (savoiardi), which are light, spongy Italian cookies that soak up the coffee mixture. For this recipe, we're making our own coffee-flavored cookies from scratch instead, which gives you that tiramisu taste in a completely different form. Our homemade Tiramisu Cookies are thicker and softer than ladyfingers, making them perfect for holding the mascarpone topping.
What are common tiramisu mistakes?
The most common mistakes include using cream cheese instead of mascarpone (which changes the authentic flavor), making the coffee mixture too strong or too weak, and not letting the dessert chill long enough for the flavors to develop. For these Tiramisu Cookies, common mistakes include overbaking them, which makes them dry, or piping the cream on while the cookies are still warm, which makes everything melt. Always let your cookies cool completely first.
What is the secret ingredient for great cookies?
Brown sugar is often the secret to soft, chewy cookies because it adds moisture and creates a tender texture. In these Tiramisu Cookies specifically, the instant espresso powder is what makes them special - it gives you that deep coffee flavor without adding liquid to the dough. Another tip is to slightly underbake your cookies so they stay soft in the middle. Oliver always says the best secret ingredient is "making them with someone you love," which is pretty sweet for a seven-year-old.
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Pairing
These are my favorite dishes to serve with Tiramisu Cookies
Tiramisu Cookies
Equipment
- 1 Cookie scoop A 2 tablespoon scoop helps make evenly sized cookies that bake at the same rate.
- 1 stand mixer or electric hand mixer Makes mixing the dough and whipping the cream much easier.
- 1 Piping bag with Wilton 2A tip Creates those pretty swirls of mascarpone cream on top.
- 1 Baking sheet You'll need at least one, though two makes the process faster.
- 1 Parchment paper Prevents sticking and makes cleanup a breeze.
- 1 Fine-mesh sieve Perfect for dusting cocoa powder evenly over the finished cookies.
Ingredients
COOKIES
- 120 g butter Unsalted softened
- 110 g granulated sugar Sweetens the dough
- 110 g dark brown sugar Adds moisture and flavor
- 1 large egg Approximately 57-60 g with shell
- 1 teaspoon vanilla extract Pure vanilla for depth
- 250 g all-purpose flour For structure and texture
- ½ teaspoon baking powder Helps with cookie rise
- ½ teaspoon baking soda Leavening agent
- 1 tablespoon instant espresso powder For rich coffee flavor
- ½ teaspoon salt Balances sweetness
MASCARPONE CREAM
- 200 g mascarpone cheese Rich and creamy cheese for topping
- 1 teaspoon vanilla extract Pure vanilla for flavor
- 100g powdered sugar For a smooth sweet texture
- 22g agave or honey Natural sweeteners, optional
- 130g heavy cream To whip into a light texture
- 1 tablespoon cocoa powder For dusting the cookies
Instructions
- Melt the butter in a small saucepan or microwave until fully melted, ensuring it doesn't bubble or scorch.
- Allow the butter to cool to room temperature in the fridge for about 20 minutes.
- Once cooled, whisk the melted butter with the granulated sugar and dark brown sugar in a mixing bowl for 1 minute until smooth.
- Crack the egg into the mixture and add the vanilla extract, then mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, espresso powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir with a spatula until just combined.
- Scoop the dough using a 2 tablespoon cookie scoop, forming 13 cookies. Roll each scoop into a ball and place them on a baking sheet lined with parchment paper.
- Refrigerate the cookies for 1 hour to firm them up.
- Preheat your oven to 180°C (355°F). Line a baking sheet with parchment paper and arrange up to 6 cookies per tray.
- Bake one tray at a time for 10-11 minutes or until the edges are golden. Remove and let the cookies rest on the tray for 3 minutes. bake
- Transfer the cookies to a cooling rack to cool completely.
- In a bowl, whip together the mascarpone cheese, vanilla extract, powdered sugar, agave (or honey), and heavy cream until stiff peaks form.
- If preparing in advance, cover and refrigerate the mascarpone cream until you're ready to serve.
- Once ready to serve, transfer the mascarpone cream to a piping bag fitted with a Wilton 2A tip. Pipe a swirl of cream on top of each cookie.
- Dust each cookie with a fine layer of cocoa powder using a sieve.
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