Tiramisu Cookies

Name: Tiramisu Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 cup (226 g) unsalted butter; 1 tablespoon instant espresso powder; 2 ½ cups (300 g) all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 ½ cups (300 g) granulated sugar; 1 large egg, room temperature; 1 teaspoon (5 ml) vanilla extract; 8 oz. (226 g) mascarpone cheese, cold; 1 ½ cups (180 g) powdered sugar; 2 teaspoons instant espresso powder; 1 teaspoon (5 ml) vanilla extract; 1 cup (237 ml) cold heavy whipping cream; 2 tablespoons (10 g) cocoa powder, for dusting

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The first time I tried tiramisu, I was instantly hooked. The layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder created the perfect balance of flavors. But while tiramisu is a show-stopping dessert, it can take time to assemble and requires chilling before serving. That’s where these tiramisu cookies come in—a quick and easy way to enjoy the flavors of tiramisu in a soft, chewy cookie form.

These cookies are perfect for beginner bakers because they don’t require any chilling time and come together in just 25 minutes. The espresso-infused sugar cookie base pairs beautifully with the creamy mascarpone frosting, making each bite taste just like the classic Italian dessert. If you love tiramisu but want something simpler, these cookies are the answer.

Why This Recipe is Special

No chilling required – Unlike many cookie recipes, this one doesn’t need time in the fridge before baking.

Easy to make – The dough comes together in just one bowl, making cleanup simple.
Tastes just like tiramisu – The espresso-flavored cookie, rich mascarpone frosting, and cocoa powder dusting replicate the flavors of the classic dessert.
Perfect for any occasion – Great for coffee lovers, holiday cookie trays, or as a unique dessert for gatherings.

Ingredients and Preparation

Coffee Sugar Cookies

Flour – Provides the structure for the cookies. You can use a gluten-free 1:1 flour substitute.
Espresso powder – Enhances the coffee flavor. Instant coffee powder works as a substitute, though the flavor may be milder.
Cornstarch – Helps create a soft, tender cookie.

Baking powder and baking soda – Essential for lift and texture.
Butter – Gives richness and chewiness. Can be swapped with plant-based butter for a dairy-free option.
Sugar – Provides sweetness and structure. Maple sugar can be used for a refined sugar-free option.

Egg – Helps bind the dough. If needed, try a flax egg as a substitute, though texture may vary.
Vanilla extract – Adds warmth and enhances all the flavors.

Espresso Mascarpone Frosting

Mascarpone cheese – Creates the rich, creamy frosting. Cream cheese can be substituted, though the taste will be slightly tangier.

Powdered sugar – Sweetens and thickens the frosting.
Espresso powder – Infuses the frosting with coffee flavor.
Vanilla extract – Enhances the overall taste.

Heavy cream – Adds a light, airy texture to the frosting. For a dairy-free option, use coconut cream.
Cocoa powder – A finishing dusting that gives the cookies their signature tiramisu look and taste.

Step-by-Step Instructions

Prepare the espresso butter: Melt the butter in a small bowl and whisk in the espresso powder. Transfer the mixture to the fridge to cool for about 10 minutes before using.

Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Ensure all ingredients are well combined to avoid clumping.

Combine the wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well mixed. Add the egg and vanilla extract, whisking until smooth.

Incorporate the dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies soft and chewy.

Preheat and prepare the baking sheet: Set the oven to 375°F (190°C) and allow it to preheat for about 20-30 minutes. Line a baking sheet with parchment paper. Let the cookie dough rest while the oven preheats.

Shape and bake the cookies: Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet, leaving about 3 inches of space between each. Bake for 10-12 minutes, or until the edges are set and the centers appear slightly puffed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Prepare the frosting: In a mixing bowl, whisk the mascarpone cheese until smooth. Add the espresso powder, vanilla extract, and powdered sugar, mixing until combined. Slowly pour in the heavy cream while mixing on low speed. Once incorporated, increase the speed to medium and whip for about 2-3 minutes until the frosting is light and fluffy.

Frost and garnish: Spread 1-2 tablespoons of mascarpone frosting onto each cooled cookie, using the back of a spoon or an icing spatula to smooth it out. Lightly dust with cocoa powder before serving.

Beginner Tips and Notes

Let the butter cool before mixing to prevent the cookies from spreading too much.
Measure the flour correctly by spooning it into a measuring cup and leveling it off. Too much flour will make the cookies dense.

Resting the dough while the oven preheats helps develop flavor and structure.
Make sure the cookies are completely cool before frosting to prevent the mascarpone from melting.
For a firmer frosting, refrigerate it for 15-20 minutes before spreading on the cookies.

Serving Suggestions

With coffee or espresso – The perfect pairing for an afternoon treat.
As a dessert platter – Serve alongside chocolate-covered strawberries and biscotti for an Italian-inspired dessert board.
Tiramisu cookie cups – Crumble cookies into a glass and layer with mascarpone frosting for a fun twist on classic tiramisu.

Holiday baking – These cookies make a great addition to holiday cookie exchanges and dessert trays.

Storage and Leftovers

Refrigeration: Store frosted cookies in an airtight container in the fridge for up to 5 days.
Room temperature storage: Unfrosted cookies can be kept in an airtight container for 1-2 days.

Freezing dough: Scoop the dough into balls, freeze for 20 minutes, then transfer to a freezer-safe container for up to 2 months. Thaw overnight before baking.
Freezing baked cookies: Store in a freezer-proof container, layering parchment paper between them. Freeze for up to one month and thaw before frosting.

If you love tiramisu, you’ll adore these soft and chewy tiramisu cookies. They’re quick, easy, and bring all the rich flavors of the classic dessert into a handheld treat. If you give this recipe a try, let me know how it turned out in the comments. Did you add your own twist? I’d love to hear about it!

Happy baking!

FAQ About Tiramisu Cookies

Can I make these cookies without espresso powder?

Yes, but the coffee flavor is key to replicating the tiramisu taste. You can substitute it with instant coffee powder or omit it if you prefer a milder flavor.

Can I use cream cheese instead of mascarpone?

Yes, cream cheese can be used as a substitute, but it has a tangier taste. To make it closer to mascarpone, mix it with a little heavy cream before using.

Do I need to chill the cookie dough before baking?

No, this recipe does not require chilling, which makes it quick and easy. However, if your dough feels too soft, chilling for 15-20 minutes can help with shaping.

How should I store these cookies?

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies can be kept at room temperature for 1-2 days.

Can I freeze these cookies?

Yes, you can freeze the baked cookies before frosting for up to 1 month. Thaw them at room temperature before adding the mascarpone frosting.

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