The scent of coffee and butter fills the kitchen, mixing with something sweet and just a little bit fancy. That's when you know these Tiramisu Cookies are about to happen.They're thick, soft coffee cookies topped with clouds of mascarpone cream and a gentle dusting of cocoa. One bite and you'll understand why everyone asks for the recipe.
Why You'll Love This Tiramisu Cookie Recipe
There's so much to love here. The Tiramisu Cookies themselves are soft and coffee-infused, thanks to a tablespoon of instant espresso powder that gives them that warm, bold flavor. Then comes the mascarpone cream, light and sweet, piped on top like a little celebration.
If you've been searching for the best tiramisu cookies or just want an easy tiramisu cookies recipe that tastes like something from a bakery, this is it. They're impressive enough for guests but simple enough for a weekend baking project. Plus, you can make the dough ahead and bake them fresh whenever the craving hits.
You can find more cozy dessert ideas over at Claudia Cooking.
Jump to:
- Why You'll Love This Tiramisu Cookie Recipe
- Tiramisu Cookies Ingredients
- How to Make Tiramisu Cookies
- Smart Substitutions
- Serving Ideas
- Equipment For Tiramisu Cookies
- How to Store These Tiramisu Cookies
- Expert Tips
- The Day Claudia Declared Herself a "Fancy Baker"
- FAQ
- Ready to Bake?
- Related
- Pairing
- Tiramisu Cookies
Tiramisu Cookies Ingredients
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies
- Butter (melted and cooled)
- Granulated sugar
- Dark brown sugar
- (about 57-60 g with shell)
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Instant espresso powder
- Salt
For the Mascarpone Cream
- Cocoa powder (for dusting)
- Mascarpone cheese
- Vanilla extract
- Confectioners' sugar
- Agave or honey
- Heavy cream
How to Make Tiramisu Cookies
Making the Cookies
Start by melting your butter in the microwave or in a small saucepan over low-medium heat. Once it's melted, let it cool down to room temperature in the fridge for about 20 minutes. You don't want hot butter mixing with your sugar, it'll mess with the texture.
When the butter's cool, add both the granulated and dark brown sugar. Mix it together with a spatula for about a minute, or use a stand mixer with the paddle attachment if that's easier. The mixture should look smooth and a little glossy.
Crack in your egg and pour in the vanilla extract, mixing until everything's nicely combined. It'll look creamy and smell wonderful already.
In a separate bowl, whisk together the flour, baking powder, baking soda, instant espresso powder, and salt. Slowly add this to your wet ingredients, stirring just until the dough comes together. Don't overmix, you want soft cookies, not tough ones.
Now comes the easy part. Grab a 2-tablespoon cookie scoop (about 1.3 ounces) and scoop out 11 cookies onto a baking tray lined with parchment paper. Roll each one into a neat little ball, then pop the whole tray in the fridge for an hour. This chilling step is important, it helps the cookies hold their shape and stay thick.
When you're ready to bake, preheat your oven to 355°F (180°C). Line a baking sheet with fresh parchment paper and place 6 cookies per tray. Bake one tray at a time for 10-11 minutes. They'll look slightly puffy and golden around the edges but still soft in the center.
Let them cool on the tray for about 3 minutes before transferring them to a cooling rack. They'll firm up just a bit as they cool, giving you that perfect soft-chewy texture.
Making the Mascarpone Cream
This part's quick. In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together the mascarpone cheese, vanilla extract, confectioners' sugar, agave or honey, and heavy cream. Keep mixing until you see stiff peaks form. It should look fluffy and hold its shape beautifully.
If you're making these ahead, cover the bowl with plastic wrap and tuck it in the fridge until you're ready to assemble.
When it's time, transfer the cream to a piping bag fitted with a Wilton 2A piping tip. Pipe a generous swirl onto each cookie, starting from the middle and working your way outward in a circle.
Finally, grab a fine mesh sieve and dust a tablespoon of cocoa powder over the top of all your cookies. That finishing touch makes them look bakery-perfect and adds just a hint of bitterness that balances the sweetness.
Smart Substitutions
If you don't have instant espresso powder, you can use instant coffee, though espresso gives a deeper flavor. For the mascarpone, cream cheese works in a pinch, but mascarpone has that authentic silky richness that makes these Tiramisu Cookies really shine.
Swap the agave or honey for maple syrup if that's what you've got. The sweetness level stays about the same.
Serving Ideas
These Tiramisu Cookies are stunning on their own, but here are a few cozy ways to serve them:
Pair them with a hot cup of coffee or a latte for an afternoon treat. The coffee flavors really complement each other. For a fancier presentation, arrange them on a platter with fresh berries, strawberries or raspberries add a bright pop of color and cut through the richness.
You could also serve them alongside vanilla ice cream for a fun dessert twist. Or, if you're feeling really indulgent, crumble one over a scoop of coffee gelato.
Equipment For Tiramisu Cookies
These Tiramisu Cookies don't require anything too fancy, but a few tools make the job easier:
- Cookie scoops for evenly sized cookies
- Electric mixer or stand mixer with whisk attachment for the cream
- Piping bag with Wilton 2A piping tip for that pretty swirl
- Parchment paper to keep things from sticking
- Fine mesh sieve for dusting cocoa powder
How to Store These Tiramisu Cookies
Store the baked cookies (without the cream) in an airtight container at room temperature for up to 3 days. They'll stay soft and chewy.
Once you've added the mascarpone cream, keep them in the fridge in a covered container. They'll last about 2 days that way. The cream might soften a bit, but they'll still taste amazing.
If you want to prep ahead, you can freeze the unbaked cookie dough balls. Just scoop, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Expert Tips
My mom always said the best baking happens when you're relaxed and enjoying the process, not rushing. With these cookies, that patience really pays off. The chilling time for the dough, the careful cooling, the gentle piping, it all adds up to something really special.
And here's the thing, even if your swirls aren't perfect or your first batch spreads a little more than you wanted, they'll still taste incredible. That's the beauty of homemade.
The Day Claudia Declared Herself a "Fancy Baker"
I'll never forget the afternoon I made these for the first time. Claudia was seven and perched on the counter, legs swinging, watching me pipe the mascarpone cream onto each cookie.
"Can I try?" she asked, her eyes wide.
I handed her the piping bag and, well, let's just say her first swirl looked more like a blob with ambition. She giggled so hard she nearly dropped the whole thing. But then she tasted one, and her face went completely still. "Mama, this tastes like grown-up coffee ice cream," she whispered, cocoa powder dusting her nose. She took another bite, smiled big, and announced to no one in particular, "I'm a fancy baker now."
We still laugh about that. These espresso-flavored cookies have been her favorite ever since.
FAQ
How far in advance should tiramisu be prepared?
You can bake the Tiramisu Cookies a day ahead and keep them in an airtight container. Prepare the mascarpone cream the same day you plan to serve them for the freshest taste. My tip? Pipe the cream about an hour before serving so everything's perfectly fresh.
Which biscuit should be used for tiramisu?
For traditional Tiramisu Cookies, you'd use ladyfinger cookies (savoiardi). But for this tiramisu cookies recipe, we're making our own soft coffee cookies from scratch, so no need to buy anything special. They're like a cross between a cookie and the soaked ladyfingers you'd find in classic tiramisu.
Is tiramisu good for your health?
Tiramisu Cookies is definitely a treat, not an everyday snack. These cookies have butter, sugar, and mascarpone cream, so they're on the indulgent side. But enjoyed in moderation as part of a balanced lifestyle, they're a lovely way to celebrate or enjoy a special moment.
Is it possible to freeze tiramisu?
You can freeze the baked Tiramisu Cookies (without cream) for up to 2 months. I don't recommend freezing them once they're topped with mascarpone, though. The cream's texture changes when frozen and thawed. Better to freeze the cookies plain and add the fresh cream when you're ready to serve.
Ready to Bake?
There's something really satisfying about pulling a tray of these tiramisu-inspired cookies from the oven, watching them cool, and then adding that final swirl of mascarpone cream. It feels a little like you're creating something special, and you are.
Whether you're baking these for a party, a quiet Sunday afternoon, or just because you deserve something sweet, I hope they bring you as much joy as they've brought our kitchen. And if a little cocoa powder ends up on your nose, well, that just means you're doing it right.
Happy baking!
Related
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Pairing
These are my favorite dishes to serve with Tiramisu Cookies
Tiramisu Cookies
Ingredients
Equipment
Method
- Begin by melting the butter in the microwave or in a small saucepan over low heat. Allow it to cool to room temperature.
- Once the butter has cooled, combine the granulated sugar and brown sugar in a large mixing bowl. Whisk it together for about 1 minute until fully mixed.
- Add the egg and vanilla extract to the sugar mixture and stir until everything is well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, espresso powder, and salt. Then, gradually add the dry ingredients to the wet mixture and stir until just combined.
- Using a 2 tablespoon (1.3 oz) cookie scoop, scoop the dough into 13 portions and place them on a lined baking sheet. Roll the dough into balls using your hands. Then, refrigerate the dough for 1 hour to firm it up.
- Preheat the oven to 180ºC (355ºF) and line a baking sheet with parchment paper. Bake the cookies one tray at a time for 10-11 minutes.
- Once baked, let the cookies cool on the tray for about 3 minutes as they will still be soft. Then, use a spatula to transfer them to a cooling rack and allow them to cool completely.
- For the mascarpone cream, use an electric mixer or stand mixer with the whisk attachment to beat together mascarpone, vanilla extract, powdered sugar, agave, and heavy cream until stiff peaks form. If preparing ahead, store it in the fridge, covered with plastic wrap.
- When ready to serve, transfer the mascarpone cream to a piping bag fitted with a tip (e.g., Wilton 2A). Pipe the cream on top of each cookie in a swirl pattern, starting from the center.
- Dust the cookies with cocoa powder by sifting it through a fine mesh sieve for a delicate coating.
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