Name: Tiramisu Cookies Recipe
Prep time: 25 min
Cook time: PT-489936H13M37S
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 tsp vanilla extract; 230 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp instant espresso powder; 1/2 tsp salt; 180 g mascarpone cheese; 1 tsp vanilla extract; 90 g confectioners sugar; 20 g agave or honey; 120 g heavy cream; 1 tbsp cocoa powder (for dusting)

Jump to Recipe

Introduction

Tiramisu Cookies bring the rich flavors of the classic Italian dessert into a delightful, handheld treat. These soft espresso-infused cookies are topped with a luscious mascarpone cream and dusted with cocoa powder, perfect for any coffee lover’s sweet tooth.

The image shows several round cookies topped with a thick swirl of white cream, dusted generously with dark brown cocoa powder. Each cookie has a golden-brown base with a smooth, flat texture. The cream is piped in a spiral pattern starting from the center and reaching the edges, creating layers of alternating light cream and dark cocoa powder. The cookies sit directly on brown parchment paper against a white marbled surface. The cocoa powder creates a textured contrast to the smooth cream, emphasizing the spiral design. photo taken with an iphone --ar 4:5 --v 7

Ingredients

110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg (57-60 g with shell)
1 tsp vanilla extract (for cookie dough)
230 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp instant espresso powder
1/2 tsp salt
180 g mascarpone cheese
1 tsp vanilla extract (for cream)
90 g confectioners sugar
20 g agave or honey
120 g heavy cream
1 tbsp cocoa powder (for dusting)

Instructions

Step 1: Melt the butter gently in the microwave or on low-medium heat in a saucepan. Avoid bubbling to preserve moisture. Pour into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
Step 2: Add the granulated sugar and dark brown sugar to the cooled butter. Whisk together with a spatula for 1 minute or mix with a stand mixer using the paddle attachment until combined.
Step 3: Beat in the egg and 1 teaspoon vanilla extract until well combined.
Step 4: In a separate bowl, stir together the flour, baking powder, baking soda, instant espresso powder, and salt. Add these dry ingredients to the wet mixture and fold gently with a spatula until just combined.
Step 5: Using a 2-tablespoon cookie scoop, portion out 11 cookies onto a baking tray lined with baking paper. Roll each cookie dough portion into a ball between your hands. Refrigerate the shaped cookies for 1 hour to set.
Step 6: Preheat your oven to 180ºC (355ºF). Prepare a baking sheet with baking paper and place 6 cookies per tray. Bake one tray at a time for 10 to 11 minutes.
Step 7: Let the cookies cool on the baking tray for 3 minutes before transferring them to a wire rack to cool completely, as they will be soft when freshly baked.
Step 8: For the mascarpone cream, whip mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream together in a medium bowl with an electric mixer or stand mixer until stiff peaks form and the cream holds its shape. Chill if preparing ahead.
Step 9: When ready to serve, fill a piping bag fitted with a star tip (such as Wilton 2A) with the mascarpone cream. Pipe the cream onto each cookie in a swirl, starting from the center and moving outward.
Step 10: Dust the finished cookies with cocoa powder using a fine mesh sieve and serve immediately.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 tablespoons.
Substitute agave with honey or maple syrup for a slightly different sweetness profile in the mascarpone cream.
Chill the cookie dough overnight for even better texture and flavor development before baking.
If mascarpone is unavailable, blend cream cheese with a little heavy cream as an alternative, but the flavor will be less rich.

Storage

Store the tiramisu cookies topped with mascarpone cream in an airtight container in the refrigerator for up to 3 days. For best texture, assemble the mascarpone topping shortly before serving. Leftover plain cookies (without cream) can be stored at room temperature for up to 5 days in an airtight container. Reheat plain cookies briefly in a low oven before adding cream.

How to Serve

The image shows several round, single-serving desserts arranged on a light brown surface with a white marbled texture edge visible. Each dessert has two layers: the bottom layer is a thick, brown, crumbly cookie base, and the top layer is a smooth, creamy white mousse or frosting. The top is decorated with a swirl of cocoa powder, creating a spiral pattern in various shades of brown. One dessert in the foreground has a bite taken out of it, revealing the soft inner texture of the creamy layer and the dense cookie base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, cookie dough can be refrigerated wrapped tightly for up to 2 days before shaping and baking. This helps develop flavor and makes the dough easier to handle.

Can I freeze these cookies?

You can freeze the baked cookies without the mascarpone cream for up to 3 months. Thaw completely before adding the cream and serving, as the mascarpone topping does not freeze well.