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Tiramisu Cookies Recipe

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★★★★★

4.6 from 109 reviews

These Tiramisu Cookies combine the rich flavors of classic tiramisu with the delightfully soft texture of homemade cookies. Featuring a subtle espresso-infused cookie base topped with a luscious mascarpone cream swirl and finished with a dusting of cocoa powder, this recipe offers a sophisticated dessert that’s perfect for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale

Cookies

  • 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

Mascarpone Cream

  • 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)

Instructions

  1. Melt Butter: Melt the butter gently in the microwave or a small saucepan over low-medium heat, being careful not to let it bubble to preserve its liquid content. Transfer the melted butter to a large mixing bowl and cool in the fridge to room temperature for about 20 minutes.
  2. Mix Sugars: Add granulated sugar and dark brown sugar to the cooled melted butter. Whisk together for 1 minute using a spatula or mix in a stand mixer with paddle attachment until well combined.
  3. Add Egg and Vanilla: Incorporate the egg and 1 tsp vanilla extract into the butter and sugar mixture, mixing until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, stir together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt until evenly mixed.
  5. Form Cookie Dough: Gradually add the dry ingredients to the wet mixture and fold together with a spatula until just combined, ensuring not to overmix.
  6. Scoop and Chill: Using a 2 tbsp (1.3 ounce) cookie scoop, portion out 11 cookie dough balls. Roll each between your hands into a ball and place them on a tray lined with baking paper. Refrigerate for 1 hour to set.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 180ºC (355ºF). Line a baking sheet with baking paper.
  8. Bake Cookies: Place 6 cookies on each baking tray and bake one tray at a time for 10-11 minutes. Remove and let them cool on the baking tray for 3 minutes to firm up.
  9. Cool Completely: Transfer the cookies carefully to a cooling rack and allow them to cool completely before decorating.
  10. Prepare Mascarpone Cream: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip together mascarpone cheese, 1 tsp vanilla extract, confectioners sugar, agave (or honey), and heavy cream until stiff peaks form and the mixture holds its shape. If making ahead, cover with plastic wrap and refrigerate.
  11. Assemble Cookies: Spoon the mascarpone cream into a piping bag fitted with a Wilton 2A tip. Pipe a swirl of cream on top of each cooled cookie, starting from the center and moving outward.
  12. Finish with Cocoa Dusting: Using a fine mesh sieve, dust 1 tablespoon of cocoa powder over the piped cream to complete the tiramisu cookie presentation.

Notes

  • Ensure melted butter is completely cooled before mixing with sugar to prevent prematurely cooking the egg.
  • Chilling the dough before baking helps the cookies maintain shape and develop texture.
  • Use instant espresso powder for an intense coffee flavor without extra moisture.
  • The mascarpone cream can be prepared ahead of time and stored covered in the refrigerator.
  • Use a piping bag with a star tip to get a beautiful swirl on the cookies.
  • Adjust the baking time slightly if your oven runs hot or cool to avoid under or overbaking.

Keywords: tiramisu cookies, coffee cookies, mascarpone cookies, espresso cookies, Italian dessert cookies

Find it online: https://tastewithamy.com/tiramisu-cookies-recipe/