These tiramisu cookies are made with soft and chewy coffee cookies topped with creamy mascarpone cream, and topped with cocoa powder.
These tiramisu cookies are soft, chewy coffee–flavored cookies topped with a rich and creamy mascarpone frosting, finished with a light dusting of cocoa powder.
They taste like a mini, handheld version of classic tiramisu, but even easier to make and serve.
The cookies themselves have a deep coffee flavor that pairs perfectly with the smooth, slightly tangy mascarpone cream on top.
The cocoa powder adds that final touch of bitterness that makes tiramisu perfect. Together, the flavors are well-balanced, making these cookies a perfect dessert for coffee lovers and tiramisu lovers.
For more tiramisu recipes, check out my tiramisu cheesecake, lemon tiramisu, tiramisu cake, strawberry tiramisu, tiramisu cups, and eggless tiramisu.
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Why this recipe works
- Amazing texture– The cookies are soft and chewy, while the mascarpone cream on top is smooth and silky, giving the perfect bite every time.
- Rich tiramisu flavor– With espresso powder in the cookie and mascarpone cream and cocoa powder on top, they taste just like classic tiramisu in cookie form.
- Easy to assemble– No layering or soaking like traditional tiramisu, just bake the cookies, frost them, and dust with cocoa powder.
- Perfect sweetness– The cookies aren’t overly sweet, balancing beautifully with the light, creamy mascarpone topping.
- Great for entertaining– They look elegant, feel special, and are easy to serve at gatherings, parties, or holidays.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter– use unsalted, room-temperature butter so it creams smoothly and gives the cookies a soft, chewy texture.
Granulated sugar– adds sweetness and helps the cookies spread just the right amount.
Light brown sugar– adds moisture and a subtle caramel flavor that pairs perfectly with the espresso.
Vanilla extract– enhances the flavor and adds warmth to the dough.
Kosher salt– balances the sweetness and brings out the coffee flavor.
Espresso powder– gives the cookies their rich coffee flavor. Use a good-quality espresso powder for the best taste.
Egg + egg yolk– use large, room-temperature eggs. The extra yolk makes the cookies softer and chewier.
Flour– use all-purpose flour for structure and the perfect cookie texture.
Baking soda– helps the cookies rise and become soft and chewy.
For the mascarpone cream
Mascarpone cheese– use room-temperature mascarpone for a smooth, creamy frosting.
Powdered sugar– sweetens the topping while keeping it light and fluffy.
Vanilla extract– adds warmth and enhances the mascarpone flavor. For better flavor, use vanilla bean paste.
Heavy cream– cold heavy cream helps the frosting whip into a soft, silky texture.
Espresso powder– adds a subtle coffee flavor that ties the topping to the cookie.
Dutch-processed cocoa powder– for dusting on top; it has a deeper, smoother chocolate flavor perfect for tiramisu-style cookies.
Instructions
In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder. Beat with an electric hand mixer until the mixture is creamy and well combined.
Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
Add the flour and baking soda, and mix on low speed until the dough is almost combined. Avoid overmixing.
Use a large cookie scoop—or about 2 tablespoons of dough—to form the cookies. Place the dough balls on a parchment-lined baking sheet.
Bake in a preheated 180°C (350°F) oven for 10–12 minutes, or until the edges are lightly golden. The centers should look soft—this keeps the cookies chewy.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the mascarpone cream
In a large bowl, add the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric hand mixer until stiff peaks form. (Be careful not to overmix, or the cream may turn into butter.)
Add the room-temperature mascarpone cheese and gently fold it into the whipped cream with a spatula until smooth and creamy.
Assembly
Transfer the mascarpone cream into a piping bag fitted with a round tip and pipe a generous swirl onto each cooled cookie. Dust with cocoa powder and serve!
Expert Tips
- Use room-temperature butter and mascarpone. Softened butter creams smoothly, and room-temp mascarpone blends without lumps.
- Measure the flour correctly. Too much flour makes cookies dry and cakey. For best accuracy, use a kitchen scale. If using cups, spoon, and level, never scoop.
- Don’t overmix the whipped cream. Stop mixing as soon as stiff peaks form, or the cream can turn grainy or buttery.
- Use good-quality espresso powder. The flavor relies heavily on it, so choose a rich, strong espresso powder for the best taste.
- Mix the dry ingredients gently. Once the flour is added, mix only until just combined to keep the cookies soft and chewy.
- Bake until just set. Remove the cookies when the edges are lightly golden, and the centers still look soft. They’ll firm up as they cool.
- Cool completely before frosting. Warm cookies will melt the mascarpone cream, so let them cool fully on a wire rack.
- Use a cookie scoop. It keeps all the cookies the same size, which helps them bake evenly.
- Fold the mascarpone gently. Mix it into the whipped cream with a spatula so the frosting stays light and silky.
- Dust with Dutch-processed cocoa powder. It has a deep, smooth flavor and gives the cookies that classic tiramisu finish.
Faq's
You can find mascarpone cheese in most grocery stores, usually in the dairy or specialty cheese section near the cream cheese and ricotta. It’s also available at Italian markets and online.
Tiramisu cookies are soft coffee cookies topped with a creamy mascarpone frosting and a light layer of cocoa powder. They taste like classic tiramisu but in an easy cookie form.
Yes. I made these cookies 2 tablespoon each, but you can make them smaller by making them 1 ½ to 1 tablespoon of cookie scoop. You will need to bake them for less time than the big ones.
Cookies usually spread too much when the butter is too soft, the dough isn’t chilled, or there isn’t enough flour in the mix. These factors make the dough melt faster in the oven.
Storing
Store tiramisu cookies in an airtight container in the fridge for 3–4 days because of the mascarpone cream.
Freezing
Freeze the cookies:
Place the baked, unfrosted cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag or an airtight container.
They will keep for up to 2 months. Thaw at room temperature before adding the cream.
Freeze the unbaked cookie dough:
Scoop the cookie dough into balls and place them on a baking sheet. Freeze until firm, then transfer the dough balls to a freezer bag.
Freeze for up to 2 months. Bake straight from frozen, just add 1–2 extra minutes to the baking time.
Substitutions
Gluten-free– Replace the all-purpose flour with a 1:1 gluten-free baking flour.
Dairy-free– Use vegan butter for the cookies and swap the mascarpone and heavy cream with dairy-free alternatives like vegan mascarpone and coconut cream.
Keep in mind the flavor will be slightly different but still delicious.
Decaf– Replace the espresso powder with a decaf espresso powder so you still get the tiramisu flavor without the caffeine.
Make these ahead of time
You can make these tiramisu cookies ahead by baking the cookies and storing them unfrosted for up to 3 days. The mascarpone cream can also be made a day in advance and kept chilled.
For longer prep, freeze the unbaked dough balls for up to 2 months and bake when ready. Frost and dust with cocoa powder just before serving for the best texture.
Variations
Chocolate chip tiramisu cookies– mix chocolate chips or chunks into the dough for melty pockets of chocolate in every bite.
Chocolate tiramisu cookies- add 2 tablespoon of cocoa powder to the mascarpone cream for chocolate tiramisu cookies.
Tiramisu sandwich cookies– spread or pipe mascarpone cream between two cookies to make soft, decadent sandwich cookies.
Lemon tiramisu cookies– Skip the espresso powder and add fresh lemon zest to the dough and cream with lemon curd on top for a refreshing twist.
Equipment
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Pastry bag + round piping tip – For neatly piping the mascarpone cream onto the cookies.
More cookie recipes
Buckeye Cookies- These buckeye cookies are made with a fudgy chocolate cookie that is topped with a creamy peanut butter topping, and topped with more chocolate!
Coconut pecan cookies- These coconut pecan cookies are made with shredded coconut and chopped pecans, resulting in a crunchy and chewy texture.
Chewy coffee cookies- These delicious coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Best Tiramisu Cookies
Ingredients
For the cookie dough
- ¾ cup Butter
- ½ cup Granulated sugar
- ⅓ cup Brown sugar light brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon Espresso powder
- 1 Egg
- 1 Egg yolk
- 2 ¼ cup Flour
- 1 teaspoon Baking soda
For the mascarpone cream
- 6.34 oz Mascarpone cheese room temp
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1 teaspoon Espresso powder
- 2 tablespoon Cocoa powder
Instructions
Make the cookie dough
- In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder. Beat with an electric hand mixer until the mixture is creamy and well combined.
- Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
- Add the flour and baking soda, and mix on low speed until the dough is almost combined. Avoid overmixing.
- Use a large cookie scoop—or about 2 tablespoons of dough—to form the cookies. Place the dough balls on a parchment-lined baking sheet.
- Bake in a preheated 180°C (350°F) oven for 10–12 minutes, or until the edges are lightly golden. The centers should look soft—this keeps the cookies chewy.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the mascarpone cream
- In a large bowl, add the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric hand mixer until stiff peaks form. (Be careful not to overmix, or the cream may turn into butter.)
- Add the room-temperature mascarpone cheese and gently fold it into the whipped cream with a spatula until smooth and creamy.
Assembly
- Transfer the mascarpone cream into a piping bag fitted with a round tip and pipe a generous swirl onto each cooled cookie. Dust with cocoa powder and serve!
Notes
- Use room-temperature butter and mascarpone. Softened butter creams smoothly, and room-temp mascarpone blends without lumps.
- Measure the flour correctly. Too much flour makes cookies dry and cakey. For best accuracy, use a kitchen scale. If using cups, spoon, and level, never scoop.
- Don’t overmix the whipped cream. Stop mixing as soon as stiff peaks form, or the cream can turn grainy or buttery.
- Use good-quality espresso powder. The flavor relies heavily on it, so choose a rich, strong espresso powder for the best taste.
- Mix the dry ingredients gently. Once the flour is added, mix only until just combined to keep the cookies soft and chewy.
- Bake until just set. Remove the cookies when the edges are lightly golden, and the centers still look soft. They’ll firm up as they cool.
- Cool completely before frosting. Warm cookies will melt the mascarpone cream, so let them cool fully on a wire rack.
- Use a cookie scoop. It keeps all the cookies the same size, which helps them bake evenly.
- Fold the mascarpone gently. Mix it into the whipped cream with a spatula so the frosting stays light and silky.
- Dust with Dutch-processed cocoa powder. It has a deep, smooth flavor and gives the cookies that classic tiramisu finish.
Gail says
These cookies were a hit for my dessert station! I cannot believe how moist the cookies were after I chilled them. People raved about them and could not believe it was a dessert in cookie form! I made sure I read the entire recipe AND the notes! Bravo for this delicious cookie recipe!!!