These tiramisu cookies are made with soft and chewy coffee cookies topped with creamy mascarpone cream, and topped with cocoa powder.
These cookies capture the essence of a classic Tiramisu, with their coffee-flavored cookies and mascarpone cream topping.
The hint of cocoa powder dusted on top replicates the dusting on a traditional Tiramisu, offering a subtle bittersweet contrast to the overall sweet, creamy, and coffee-flavored profile.
These cookies are truly a remarkable homage to the beloved Italian dessert, providing an unforgettable taste experience in each bite.
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
- No chill- this cookie recipe is a no-chill recipe so it's super quick and doesn’t require extra waiting time to allow the dough to chill!
- Mascarpone cream topping- these cookies are topped with the same filling as I made for my tiramisu recipe, and are super creamy and delicious.
- Tiramisu flavor- these cookies have a tiramisu flavor from the mascarpone cream, espresso powder, and cocoa powder.
- Texture- they are chewy and soft with a creamy and silky smooth mascarpone topping and will melt in your mouth in every bite.
- Simple- these cookies are simple to make and are made with simple ingredients you can find in any grocery store.
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 butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg and 1 egg yolk for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Espresso powder- use your favorite instant espresso powder, you can use decaf or regular! A popular instant coffee that I use is Nespresso or Nescafe.
For the mascarpone cream
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- You don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Dutch-process cocoa powder– we like to use Dutch-process cocoa powder for this because we want the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder, and mix with an electric hand mixer until well combined.
Add the egg, and egg yolk, and mix until combined and creamy.
Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
Bake in a 180c (350f) preheated oven for 10-12 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft and chewy.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the mascarpone cream
Into a big mixing bowl, add the heavy cream, espresso powder, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Assembly
Transfer the mascarpone cream to a piping bag with a round piping tip and pipe on top of each cooled cookie. Sprinkle with cocoa powder and serve!
Expert Tips
- Use room temperature ingredients. You must use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Allow these cookies to cool for 5 minutes and then transfer them to a wire rack to cool for at least 20 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam and stops the mascarpone cream from melting.
Faq's
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
Tiramisu cookies are delicious cookies made with chewy coffee cookies that are topped with mascarpone cream and finally topped with cocoa powder. These have the exact flavor of tiramisu!
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.
We use all-purpose flour for these cookies. Cake flour will work great as well.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Storing
Store these tiramisu cookies in the fridge in an airtight container for up to 3 days. These taste amazing for 3 days!
Freezing
Freezing cookie dough- Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
Freezing the cookies- you can store the baked cookies (without the mascarpone topping) in an airtight container for up to 2 months.
Thaw at room temperature for a few hours or in the fridge overnight and make the mascarpone cream according to the instructions and assemble.
Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter. Also, swap the heavy cream with vegan heavy cream and the mascarpone cream with vegan mascarpone cream.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Decaf- if you don't consume coffee, make these cookies with decaf espresso powder.
Make these ahead of time
You can make the cookie dough ahead of time and store it in the fridge for a day, scoop it, bake it according to the instructions, and follow the rest of the instructions as written.
Variations
Pumpkin spice- add ½ a teaspoon of pumpkin spice to the mascarpone cream for a delicious pumpkin spice tiramisu cookie.
Lemon zest- add ½ teaspoon of lemon zest to the mascarpone cream for a delicious zesty flavor and aroma.
Chocolate tiramisu cookies- add 2 tablespoon of cocoa powder to the mascarpone cream for chocolate tiramisu cookies.
Equipment
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
- Whisk Set (pack of 3) to whisk the ingredients together
- Electric hand mixer
- Rubber spatula
- Pastry bag
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. We 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
- In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder, and mix with an electric hand mixer until well combined.
- Add the egg, and egg yolk, and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
- Bake in a 180c (350f) preheated oven for 10-12 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft and chewy.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the mascarpone cream
- Into a big mixing bowl, add the heavy cream, espresso powder, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Assembly
- Transfer the mascarpone cream to a piping bag with a round piping tip and pipe on top of each cooled cookie. Sprinkle with cocoa powder and serve!
Notes
- Use room temperature ingredients. You must use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Allow these cookies to cool for 5 minutes and then transfer them to a wire rack to cool for at least 20 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam and stops the mascarpone cream from melting.
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