Enjoy a yummy twist on the classic Tiramisu dessert with my irresistible tiramisu cookies recipe. These frosted espresso cookies transform the popular Italian dessert into soft, melt-in-your-mouth sweet treats that capture all the beloved flavors of tiramisu in a versatile gourmet cookie.
With a rich, robust coffee cookie flavor and creamy mascarpone frosting, these mascarpone cookies are a unique cookie recipe that your guests will love. Easy to make and impressive to serve, these tiramisu cookies are one of my favorite coffee desserts!
Why You’ll Love This Tiramisu Cookies Recipe
If you love tiramisu flavored desserts, you’re in for a treat with these tiramisu inspired cookies.
- Quick & Convenient: With no chilling time or fancy equipment, my tiramisu cookies offer a fast yet impressive dessert option you can make at home in under an hour.
- Unique Flavor: These unique cookies cleverly combine the robust kick of espresso with the velvety smoothness of mascarpone frosting. The result is an elegant twist on the classic tiramisu dessert, delivering an unforgettable taste experience in every bite.
- Versatile For Entertaining: Ideal for holiday baking, dinner parties, or as a special coffee dessert for casual gatherings, tiramisu cookies are not only visually appealing but a versatile cookie recipe for many occasions. Their unique presentation and irresistible flavor will make them a conversation starter and a crowd-pleaser at any event.
If you love tiramisu, try my pistachio tiramisu cups, this gingerbread tiramisu or my tiramisu mini cakes.
Ingredients
To make these yummy cookies you will need the following ingredients (plus cocoa powder). I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Mascarpone cheese – A soft spreadable cheese used in many Italian desserts, this ingredient is essential to frost tiramisu cookies. You can find it in the deli/cheese section at your grocery store.
- Espresso powder – A strong dehydrated coffee product that adds a deep coffee flavor to your baking recipes. Find it in the coffee aisle or online.
- Vanilla extract – Use the best quality vanilla extract you can find for the best flavored cookies.
- Cocoa powder – A rich, high quality cocoa powder is essential for these cookies – dutch processed cocoa is what I use for baking.
How To Make Tiramisu Cookies
Here’s a quick overview of how to make tiramisu cookies at home. For the full recipe and ingredient list, scroll down to the printable recipe card.
You will need 2 large mixing bowls, a stand or hand mixer, a large baking sheet, spatula or piping bag with large piping tip, and a small fine mesh sieve to get started.
Step 1: Preheat your oven to 350F (175C) and line a large baking sheet with parchment paper.
In a stand mixer or large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract and espresso powder until fully combined.
Step 2: In a separate mixing bowl, whisk together your flour, baking powder and salt. Gradually fold the dry ingredients into the wet mixture, folding until just combined. Don’t overmix.
Step 3: Use a medium cookie scoop or a large spoon to scoop 2 tablespoon balls onto your baking tray. Space them at least 2 inches apart to allow for spreading.
Pop in the oven for 8-10 minutes, or until the edges of the cookies are firm, but the centers are still slightly soft.
Let the cookies cool on the tray for a few minutes, then carefully move them to a wire rack to cool completely.
Don’t frost the cookies when they are warm, or the frosting will slide right off.
Step 4: While the cookies are cooling, prepare your mascarpone frosting. In a large mixing bowl best the mascarpone cheese until soft. Add the powdered sugar and beat on low until combined.
Add the vanilla extract and heavy cream and beat until smooth and creamy. If the mixture is still a little firm, add an extra tablespoon of cream for a silkier finish.
Step 5: Assemble your cookies. When you’re ready to serve the cookies, spread or pipe a generous layer of mascarpone frosting onto each cookie.
If using a piping bag, work in a circular motion to frost the cookies. When using a knife or spatula, smooth the tops while turning the cookie.
Place the cocoa powder in a small fine mesh sieve and lightly dust over the cookies. Sprinkle with finely grated dark chocolate (optional) and serve!
How To Store Tiramisu Cookies
Refrigerate any leftover frosted cookies in a single layer in an airtight container for up to 2 days.
To make these cookies ahead of time, make the cookie dough and mascarpone frosting a day ahead and store separately in an airtight container in the fridge. When ready to bake, bring both back to room temperature and follow the instructions below.
Recipe Tips For Success
- Cool – Ensure your cookies are cooled completely before frosting.
- Cook time – Don’t overbake your cookies! They will continue to firm up once out of the oven. You want a soft texture for this cookie, not crunchy.
- High quality ingredients – These small morsels are made all the more special when you use the best quality ingredients. Full fat Italian mascarpone cheese, dutch processed cocoa powder and premium vanilla extract take these fancy cookies to the next level!
Serving Suggestions
I would eat these gourmet tiramisu cookies any time of day with or without a cup of coffee!
But they are also delicious served as a simple after dinner dessert with my siciliano cocktail, served at a baby shower, or included on a birthday party dessert bar.
I know they are also super popular at bake sales and they are one of my favorite holiday cookie recipes for holiday gifting. Like I said, versatile!
More Coffee Dessert Recipes You’ll Love
- Espresso Cheesecake Bars
- Coffee Glazed Donut Balls
- Chocolate Chip Coffee Cookies
- Tiramisu Inspired Desserts
Find more coffee dessert ideas here or browse all my coffee recipes.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Tiramisu Cookies
Ingredients
For The Espresso Cookies
- ½ cup unsalted butter softened
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream or whole milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
FOR THE MASCARPONE FROSTING
- 6 oz mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 2 tablespoons cocoa powder for dusting
- Finely grated dark chocolate optional
Instructions
FOR THE COOKIES
- Preheat the oven to 350℉ (175℃). Line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and espresso powder until fully incorporated.
- Add the heavy cream and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Use a medium cookie scoop (2 tablespoons) to scoop the cookie dough balls onto the baking sheet. Space about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FOR THE FROSTING
- While the cookies are cooling, prepare the mascarpone frosting. In a mixing bowl, whip the mascarpone cheese until soft and creamy.
- Add the powdered sugar and whisk until smooth. Then add the vanilla extract and heavy cream and beat until smooth and creamy. For a silkier texture, add an extra tablespoon of cream, if desired.
ASSEMBLING THE COOKIES
- Once the cookies have cooled completely, spread or pipe a generous layer of mascarpone frosting onto each cookie.
- Lightly dust with cocoa powder using a fine mesh sieve and sprinkle with finely grated dark chocolate (if using).
Notes
- Leftover cookies should be stored in the fridge in a single layer in an airtight container. They are best enjoyed within 1-2 days.
- If you want to make these cookies ahead of time, make both the cookie dough and mascarpone frosting and store in separate airtight containers in the fridge the day before. On the day, bring both back to room temperature and follow the instructions to bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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