Name: Tiramisu Cookies Recipe
Prep time: 30 min
Cook time: PT-492925H26M9S
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 110 g butter; 100 g granulated sugar; 100 g dark brown sugar; 1 egg (57-60 g with shell); 1 teaspoon vanilla extract; 230 g all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 tablespoon instant espresso powder; ½ teaspoon salt; 180 g mascarpone cheese; 1 teaspoon vanilla extract; 90 g confectioners sugar; 20 g agave or honey; 120 g heavy cream; 1 tablespoon cocoa powder for dusting

Jump to Recipe

Introduction

Tiramisu Cookies combine the rich flavors of classic tiramisu in a delightful cookie form. These soft, espresso-infused cookies topped with creamy mascarpone frosting and a dusting of cocoa powder make a perfect treat for coffee lovers and dessert enthusiasts alike.

Ingredients

110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg (57-60 g with shell)
1 teaspoon vanilla extract
230 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon instant espresso powder
½ teaspoon salt
180 g mascarpone cheese
1 teaspoon vanilla extract (for cream)
90 g confectioners sugar
20 g agave or honey
120 g heavy cream
1 tablespoon cocoa powder for dusting

Instructions

Step 1: Melt the butter gently in the microwave or on low-medium heat without letting it bubble. Pour into a large bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
Step 2: Add the granulated sugar and dark brown sugar to the cooled butter. Whisk or mix for 1 minute until combined.
Step 3: Beat in the egg and vanilla extract until fully incorporated.
Step 4: In a separate bowl, combine the flour, baking powder, baking soda, instant espresso powder, and salt. Add this dry mixture to the wet ingredients and mix with a spatula until just combined.
Step 5: Using a 2-tablespoon cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each into a ball and refrigerate for 1 hour to set.
Step 6: Preheat the oven to 180ºC (355ºF). Place 6 cookies per tray and bake one tray at a time for 10–11 minutes. Let cookies cool on the baking tray for 3 minutes before transferring to a wire rack to cool completely.
Step 7: For the mascarpone cream, whip together mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form. Chill if preparing ahead.
Step 8: Transfer the mascarpone cream to a piping bag with a star tip. Pipe swirls on top of each cooled cookie. Dust with cocoa powder using a fine mesh sieve before serving.

Tips & Variations

Use freshly brewed espresso powder for the best coffee flavor; adjust the amount if you prefer a stronger or milder taste.
For a lighter mascarpone cream, substitute half of the heavy cream with whipped coconut cream.
Chill the cookie dough longer if it feels too soft before baking to help maintain shape.
Experiment with adding finely chopped chocolate or coffee beans to the cookie dough for extra texture.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Keep the mascarpone cream chilled until ready to serve. If storing cookies and cream separately, wrap cookies tightly and store at room temperature for up to 2 days, and refrigerate the cream. Reheat cookies gently for a few seconds if preferred warm, but it’s best to enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies ahead and store them in an airtight container at room temperature for up to 2 days. It’s best to pipe the mascarpone cream just before serving to keep it fresh.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, you can substitute with a mix of cream cheese and heavy cream whipped together for a similar creamy texture and mild flavor.