Tiramisu Cookies

Make soft and chewy tiramisu cookies topped with a light mascarpone cream and a dusting of cocoa powder. This easy dessert combines classic tiramisu flavors with a coffee cookie base. Perfect for holiday baking, cookie exchanges, or adding a twist to traditional tiramisu. Made with espresso powder, mascarpone cheese, and amaretto, these cookies are ideal for coffee lovers and Italian dessert fans.

These soft espresso-flavored cookies are topped with a fluffy mascarpone cream and dusted with cocoa powder—just like the classic Italian dessert. With rich coffee notes and a creamy finish, they’re the perfect dessert mashup.

Ingredients

For the Coffee Cookies

• 1 stick (113g) unsalted butter
• ½ cup (100g) granulated sugar
• ½ cup (110g) light brown sugar
• 1 large egg
• 3 tablespoons espresso powder
• 1 teaspoon vanilla extract
• 1½ cups (187g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Mascarpone Cream

• 1 cup (225g) mascarpone cheese
• 1 cup (240g) whipping cream
• 6 tablespoons powdered sugar
• 4 tablespoons amaretto (or coffee liqueur)
• 2 teaspoons vanilla extract
• Cocoa powder, for dusting

Instructions

Make the Coffee Cookies

1. Melt the butter in the microwave and pour into a mixing bowl. Add the granulated and brown sugars, and stir until well combined.
2. In a small bowl, mix the espresso powder with a splash of hot water to form a paste. Stir this into the butter-sugar mixture.
3. Add the egg and vanilla extract, mixing until smooth.
4. Add the flour, baking powder, baking soda, and salt. Mix until a soft dough forms.
5. Chill the dough in the refrigerator for 30 minutes.
6. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. Scoop out walnut-sized portions of dough, roll into balls, and place on the prepared baking sheet, leaving space for spreading.
8. Bake for 12 minutes. Let the cookies rest on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Make the Mascarpone Cream

1. In a mixing bowl, combine mascarpone, powdered sugar, amaretto, and vanilla extract. Mix until smooth and fully combined.
   Tip: If your mascarpone is watery, drain the excess liquid before using.
2. In a separate bowl, whip the cream until soft to stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture. Chill until ready to use.

Assemble the Tiramisu Cookies

1. Ensure cookies are completely cool.
2. Pipe or spread the mascarpone cream on top. For a tiramisu-style look, use a piping bag and pipe small blobs of cream onto each cookie.
3. Dust generously with cocoa powder using a fine mesh sieve.

Tips

• Chill the dough to prevent excessive spreading in the oven.
• Let the cookies cool fully before topping with cream.
• Use high-quality espresso powder for a deep coffee flavor.
• Mascarpone should be cold but not watery—drain if needed before mixing.

Variations and Substitutions

• Amaretto Substitute: Use coffee liqueur, dark rum, or strong brewed coffee.
• Alcohol-Free Option: Replace amaretto with coffee or vanilla syrup.
• Filling Ideas: Add a layer of crushed ladyfingers under the mascarpone for extra texture.
• Flavored Cocoa: Use a hint of cinnamon or mocha cocoa powder for dusting.

FAQs

Can I make the cookies ahead of time?
Yes, the cookies can be baked 1–2 days ahead and stored in an airtight container. Add the mascarpone cream just before serving.

Can I freeze these?
Freeze the unassembled cookies. The mascarpone cream is best made fresh, though you can freeze it in portions if needed.

Do I have to use espresso powder?
Espresso powder provides the signature tiramisu flavor. You can substitute with instant coffee, though the taste will be milder.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off, or simply spread the cream with a spoon or small spatula.

Serving Suggestions

• Serve with a dusting of extra cocoa or chocolate shavings.
• Pair with cappuccino, espresso, or dessert wine.
• Stack in a cookie box for a classy homemade gift.
• Present on a platter with strawberries or chocolate-dipped biscotti.

Why You’ll Love This Recipe

• All the flavor of tiramisu in an easy-to-serve cookie format.
• Soft, chewy espresso cookies paired with light, fluffy mascarpone cream.
• Perfect for gatherings, holidays, or coffee lovers.
• Make-ahead friendly with simple components and big flavor.

Tiramisu Cookies

Servings

12

servings

Prep time

25

minutes

Cooking time

12

minutes

Ingredients

• For the Coffee Cookies

• 1 stick (113g) unsalted butter

• ½ cup (100g) granulated sugar

• ½ cup (110g) light brown sugar

• 1 large egg

• 3 tablespoons espresso powder

• 1 teaspoon vanilla extract

• 1½ cups (187g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• For the Mascarpone Cream

• 1 cup (225g) mascarpone cheese

• 1 cup (240g) whipping cream

• 6 tablespoons powdered sugar

• 4 tablespoons amaretto (or coffee liqueur)

• 2 teaspoons vanilla extract

• Cocoa powder, for dusting

Directions

• Make the Coffee Cookies
• Melt the butter in the microwave and pour into a mixing bowl. Add the granulated and brown sugars, and stir until well combined.
• In a small bowl, mix the espresso powder with a splash of hot water to form a paste. Stir this into the butter-sugar mixture.
• Add the egg and vanilla extract, mixing until smooth.
• Add the flour, baking powder, baking soda, and salt. Mix until a soft dough forms.
• Chill the dough in the refrigerator for 30 minutes.
• Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Scoop out walnut-sized portions of dough, roll into balls, and place on the prepared baking sheet, leaving space for spreading.
• Bake for 12 minutes. Let the cookies rest on the tray for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Mascarpone Cream
• In a mixing bowl, combine mascarpone, powdered sugar, amaretto, and vanilla extract. Mix until smooth and fully combined.
• Tip: If your mascarpone is watery, drain the excess liquid before using.
• In a separate bowl, whip the cream until soft to stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture. Chill until ready to use.
• Assemble the Tiramisu Cookies
• Ensure cookies are completely cool.
• Pipe or spread the mascarpone cream on top. For a tiramisu-style look, use a piping bag and pipe small blobs of cream onto each cookie.
• Dust generously with cocoa powder using a fine mesh sieve.