Tiramisu Cookies Recipe

Introduction

Tiramisu Cookies combine the rich flavors of classic tiramisu dessert with the convenience of a handheld treat. Crispy espresso-infused cookies topped with a luscious mascarpone cream make these irresistible for any coffee lover.

Ingredients

• For the cookies:
• 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
• For the mascarpone cream:
• 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)

Instructions

1. Step 1: Melt the butter gently in the microwave or on low-medium heat in a saucepan, avoiding bubbling. Pour the melted butter into a large mixing bowl and chill in the fridge until it reaches room temperature, about 20 minutes.
2. Step 2: Add granulated sugar and dark brown sugar to the cooled butter. Whisk together for 1 minute using a spatula or mix with a stand mixer paddle attachment.
3. Step 3: Mix in the egg and vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Step 5: Using a 2-tablespoon cookie scoop (about 1.3 ounces), scoop 11 portions of dough onto a tray lined with baking paper. Roll each into a ball by hand. Chill in the fridge for 1 hour to set.
6. Step 6: Preheat your oven to 180ºC (355ºF). Line a baking sheet with baking paper. Arrange 6 cookies per tray and bake one tray at a time for 10–11 minutes.
7. Step 7: Let the cookies cool on the baking tray for 3 minutes before transferring to a cooling rack to cool completely.
8. Step 8: For the mascarpone cream, whip together mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream in a medium bowl using an electric mixer or stand mixer with a whisk attachment. Whip until stiff peaks form and the mixture holds its shape.
9. Step 9: When ready to serve, fill a piping bag fitted with a Wilton 2A tip or similar with the mascarpone cream. Pipe swirls of cream onto each cooled cookie, starting from the center and moving outward.
10. Step 10: Finish by dusting the cookies with cocoa powder through a fine mesh sieve.

Tips & Variations

• Use high-quality mascarpone for the creamiest texture and best flavor.
• For a stronger coffee flavor, increase the instant espresso powder slightly.
• You can substitute agave with honey or maple syrup depending on your preference.
• Try adding finely chopped dark chocolate into the cookie dough for an extra indulgent twist.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. For best results, add the mascarpone cream topping just before serving to keep cookies crisp. Leftover cookie dough balls can be frozen before baking for up to 1 month. Reheat unfilled cookies briefly in a low oven to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend suitable for cookies, ensuring the blend contains xanthan gum for structure.

How long can I keep the mascarpone cream before it spoils?

Mascarpone cream is best used fresh but can be refrigerated, covered, for up to 24 hours. Beyond that, its texture and flavor may degrade.

Tiramisu Cookies Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

These Tiramisu Cookies combine the rich flavors of classic tiramisu dessert with the convenience of a cookie. Featuring soft espresso-infused cookie bases topped with a luscious mascarpone cream and finished with a dusting of cocoa powder, these cookies are perfect for coffee lovers and dessert enthusiasts alike.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 11 minutes per batch
• Total Time: 1 hour 40 minutes (including chilling and baking time)
• Yield: 11 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cookies

• 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

Mascarpone Cream

• 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

Instructions

1. Melt Butter: Melt the butter gently in the microwave or a small saucepan over low-medium heat, ensuring it doesn’t bubble to retain moisture. Pour melted butter into a large mixing bowl and refrigerate until it cools to room temperature, about 20 minutes.
2. Mix Sugars and Butter: Add granulated sugar and dark brown sugar to the cooled butter. Whisk together with a spatula for 1 minute, or mix with a stand mixer fitted with a paddle attachment until combined.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula until just combined.
5. Form Cookies and Chill: Using a 2 tbsp (1.3 oz) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each cookie into a ball by hand. Chill the prepared cookies in the refrigerator for 1 hour to set.
6. Preheat Oven and Bake: Preheat the oven to 180ºC (355ºF). Place 6 cookies per baking tray lined with parchment paper and bake one tray at a time for 10-11 minutes.
7. Cool Cookies: Remove cookies from oven and let them cool on the baking tray for 3 minutes, as they will still be soft. Then transfer them carefully onto a wire rack to cool completely.
8. Prepare Mascarpone Cream: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream together until stiff peaks form and the cream holds its shape. Refrigerate covered until assembly if making ahead.
9. Assemble and Dust: When ready to serve, transfer the mascarpone cream into a piping bag fitted with a piping tip (e.g., Wilton 2A). Pipe the cream onto each cooled cookie in a swirl, starting from the center outward. Finish by dusting the cookies with cocoa powder through a fine mesh sieve.

Notes

• Ensure butter is cooled completely before mixing with sugar to prevent melting the sugars or scrambling the egg.
• Chilling the cookie dough balls helps maintain their shape and results in a better texture after baking.
• Use instant espresso powder for a pronounced coffee flavor without adding moisture.
• Mascarpone cream can be prepared a day ahead and kept chilled for easier assembly.
• For dusting, sift cocoa powder evenly to avoid clumps and achieve an elegant finish.

Keywords: Tiramisu Cookies, Coffee Cookies, Mascarpone Cream Cookies, Italian Dessert Cookies, Espresso Cookies