Tiramisu Cookies

fancy tiramisu cookies dusted with cocoa and grated chocolate.

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Indulge in unique Tiramisu desserts with my tiramisu cookies recipe! Inspired by the classic Italian dessert, these soft espresso cookies with mascarpone frosting are a must-try coffee dessert.

Prep Time20

Cook Time10

Resting Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

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.

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