Tiramisu Cookies bring together the classic flavors of the beloved Italian dessert in a fun, handheld treat. These cookies have that rich coffee and cocoa taste, plus a soft, slightly creamy texture that reminds me of the mascarpone filling in traditional tiramisu. They’re like a little bite of sweet, coffee-flavored happiness you can enjoy anytime.
I love making these cookies when I want something special but easy. The mix of espresso and cocoa powder gives them a nice kick, and the way they’re dusted with powdered sugar at the end feels just like a sprinkle of magic. I always find myself sneaking one (or two) when no one’s looking because they’re just that good.
These cookies are perfect with a cup of coffee or tea, especially when you want a cozy treat that isn’t too heavy. I like to pack them up and bring them along to share with friends—the coffee flavor always surprises people in the best way. They remind me of those slow, sweet afternoons spent chatting and nibbling on desserts, and I hope you enjoy them just as much.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you don’t have butter, margarine works but the flavor won’t be as rich.
Instant espresso powder: This brings the coffee flavor without extra liquid. If you can’t find it, you can substitute with very strong brewed espresso, but reduce other liquids slightly.
Mascarpone cheese: This is the heart of tiramisu flavor. If unavailable, cream cheese softened with a little heavy cream is a good stand-in, though less creamy and tangy.
Heavy cream: It whips up to make the filling light and fluffy. You could try chilled full-fat coconut cream as a dairy-free option.
Unsweetened cocoa powder: Dusting cocoa powder adds that classic tiramisu look. Use any good-quality cocoa powder; Dutch-processed will be smoother and less bitter.
How Do You Achieve the Perfect Texture in the Cookies and Filling?
Getting the right texture is key to these tiramisu cookies, balancing soft, chewy cookies with a creamy filling.
- Cookies: Don’t overbake! Bake until edges are golden but centers still look a bit soft. They’ll firm up as they cool, keeping a tender bite.
- Filling: Chill your mixing bowl and beaters before whipping the heavy cream to help it whip faster and hold shape.
- Fold whipped cream gently into mascarpone to keep the mixture light and airy. Over-mixing can cause the filling to deflate and lose fluffiness.
- Chill the assembled cookies for at least 30 minutes. This step helps flavors blend and filling firm up, making the sandwich easier to eat.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for the cookie dough and mascarpone filling.
- Electric hand mixer or stand mixer – makes whipping the cream and mixing the filling easy and smooth.
- Baking sheets lined with parchment paper – prevent sticking and help cookies bake evenly.
- Sifter or fine mesh sieve – perfect for dusting cocoa powder evenly on top of the cookies.
- Cookie scoop or tablespoon – helps portion the cookie dough evenly for consistent sizes.
- Piping bag or plastic bag with the tip cut off – makes it easy to fill the cookies neatly with mascarpone cream.
Flavor Variations & Add-Ins
- Add a splash of coffee liqueur (like Kahlúa) to the filling for a boozy tiramisu twist.
- Mix mini chocolate chips into the cookie dough to add a little crunch and cocoa bursts.
- Use almond extract instead of vanilla for a nutty flavor that pairs well with coffee.
- Fold finely chopped toasted hazelnuts into the filling for extra texture and richness.
How to Make Tiramisu Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mascarpone Filling:
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 10-12 minutes to bake the cookies, and at least 30 minutes of chilling time after assembling to set the filling and flavors. All in all, plan for about an hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Cookies:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, cornstarch, instant espresso powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Scoop tablespoon-sized dough balls onto the baking sheets, spacing them about 2 inches apart. Flatten each slightly with your hand.
Bake for 10–12 minutes, or until the edges are golden but the centers remain soft. Let cool on the baking sheets for 5 minutes before moving them to wire racks to cool completely.
2. Making the Mascarpone Filling:
Chill your mixing bowl and beaters, then whip the heavy cream until stiff peaks form. In a separate bowl, beat together mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture to keep it light and airy.
3. Assembling the Cookies:
Once the cookies are completely cool, pipe or spoon a generous amount of mascarpone filling on the flat side of one cookie. Top with another cookie to form a sandwich.
Use a fine sieve to dust unsweetened cocoa powder evenly over the tops in a circular pattern, mimicking the classic tiramisu look.
Place the cookies in the refrigerator to chill for at least 30 minutes before serving, allowing the flavors to blend and the filling to set.
Can I Use Regular Coffee Instead of Espresso Powder?
Yes, you can substitute strong brewed coffee or espresso for the instant espresso powder, but reduce any added liquid elsewhere in the recipe slightly to keep the dough from becoming too wet.
How Should I Store Tiramisu Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the filling fresh and the cookies soft.
Can I Freeze the Cookies or Filling?
You can freeze the baked cookies (without filling) for up to 2 months. Thaw completely before adding the mascarpone filling. It’s not recommended to freeze the assembled cookies because the filling may change texture.
Is There a Dairy-Free Alternative for the Mascarpone Filling?
You can substitute mascarpone with dairy-free cream cheese and use chilled coconut cream instead of heavy cream for a vegan-friendly version. The texture will be slightly different but still delicious!
