If you’re a fan of Italy’s iconic dessert, but want it in an easy, hand-held treat, these Tiramisu Cookies are your new culinary crush. Imagine soft, espresso-laced cookies sandwiching a creamy mascarpone filling, finished with a dusting of cocoa powder for that classic tiramisu flair. These cookies capture every bit of coffee, chocolate, and creamy magic you love, all with the irresistible chew and crunch of a fresh-baked cookie. Every bite is a little Italian-inspired indulgence, and yes, they’re just as fun to make as they are to eat.
Ingredients You’ll Need
With just a few staples and a couple of special touches, you’ll be turning out layers of flavor, texture, and aroma. Each ingredient here has its own delicious role in making these Tiramisu Cookies extra memorable!
- Unsalted Butter: Softened butter gives the cookies their rich, tender texture and lets every flavor shine.
- Granulated Sugar: All about sweetness and a little crisp around the cookie edges.
- Brown Sugar: For a subtle caramel note that deepens the flavor and aids in chewiness.
- Large Eggs: Bind everything together and give your cookies structure without dryness.
- Vanilla Extract: Elevates every dimension with a dreamy, fragrant base.
- Instant Espresso Powder: The heart and soul of “tiramisu” flavor, these granules infuse every bite with coffee goodness.
- All-Purpose Flour: The backbone of the cookies, lending just the right crumb.
- Baking Soda: For a gentle lift and tender bite.
- Baking Powder: Helps your cookies puff slightly, so the filling sits perfectly inside.
- Salt: Brightens every other flavor, don’t skip it!
- Mini Chocolate Chips (optional): Little bursts of chocolate that melt into the dough—totally worth it.
- Mascarpone Cheese (for filling): The classic creamy cheese makes the filling truly authentic and luscious.
- Powdered Sugar (for filling): Makes the mascarpone filling sweet and smooth.
- Vanilla Extract (for filling): A warm, sweet undertone in your dreamy filling.
- Unsweetened Cocoa Powder (for dusting): That sophisticated top note, echoing tiramisu’s signature finish.
How to Make Tiramisu Cookies
Step 1: Prep Your Baking Sheets and Ingredients
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only saves you on clean-up later but ensures your cookies bake evenly and lift right off the pan. Gather your ingredients and soften your butter ahead of time for the best, fluffiest results.
Step 2: Cream Butter and Sugars Together
In a large bowl, beat the softened butter with both sugars until it’s incredibly light and fluffy—think creamy clouds. This step makes your cookies soft, tender, and just the right amount of sweet. Patience with the creaming process really pays off in the final texture.
Step 3: Add Eggs, Vanilla, and Espresso
Add the eggs one at a time, mixing well after each so everything blends smoothly. Stir in the vanilla extract and the instant espresso powder, allowing that deep coffee aroma to permeate your dough. It already smells heavenly, right?
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, baking powder, and salt. This ensures everything distributes evenly so you get tender cookies with every bite. Add these dry ingredients gradually into your wet mixture; mix just until combined to keep the cookies soft.
Step 5: Fold in Chocolate Chips (Optional)
If you love extra pockets of chocolate, gently fold in the mini chocolate chips at this stage. They melt slightly into the warm dough, lending a subtle chocolate kick that ties perfectly with the coffee.
Step 6: Shape the Cookies
Use a tablespoon or cookie scoop to create evenly sized mounds of dough and place them about 2 inches apart on your baking sheets. This spacing is important—they’ll need some room to spread and bake to golden perfection.
Step 7: Bake and Cool
Bake in your preheated oven for 10–12 minutes, just until the edges look set but the centers are still soft. That’s your cue for irresistibly chewy cookies! Let them cool on the pan for 5 minutes, then move to a wire rack to cool completely so they’re ready to be filled.
Step 8: Make the Mascarpone Filling
Beat together the mascarpone, powdered sugar, and vanilla extract until the mixture is very smooth and creamy. It should be thick, spreadable, and luscious—think pillowy cream clouds that won’t ooze out when you sandwich the cookies.
Step 9: Assemble the Tiramisu Cookies
When the cookies are fully cooled, pipe or spread a generous dollop of mascarpone filling onto the flat side of half your cookies. Top with the other half to create little sandwiches, gently pressing together. Trust me, resisting a taste test at this point takes pure willpower!
Step 10: Dust and Serve
Give your cookies that authentic tiramisu finish: lightly dust the tops with unsweetened cocoa powder. It looks stunning, adds a touch of bittersweet flavor, and transforms your Tiramisu Cookies into truly special treats.
How to Serve Tiramisu Cookies
Garnishes
The classic finish is a fine dusting of unsweetened cocoa powder, but don’t stop there! Add a few chocolate shavings or a dust of espresso powder for even more drama. If you’re feeling fancy, a tiny piped swirl of leftover mascarpone filling on top turns each cookie into an elegant dessert centerpiece.
Side Dishes
These cookies are legendary with coffee—or, for an authentic Italian vibe, serve them alongside a small glass of dessert wine or a scoop of vanilla gelato. The coolness of the gelato and the warm coffee notes in the cookies are absolutely dreamy together.
Creative Ways to Present
Arrange Tiramisu Cookies on a tiered stand for a tea party, tuck them into festive boxes for gifts, or stack them tall on a pretty platter for a potluck. Individually wrapping each sandwich cookie in parchment or cellophane makes them portable and gives them that little-luxury feel that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have Tiramisu Cookies left over, store them in an airtight container in the refrigerator for up to three days. The filling stays fresh and luscious, and the chill gives the cookies a satisfying, almost cheesecake-like bite.
Freezing
You can freeze the unfilled cookies for up to two months; just cool them completely and layer with parchment in a freezer-safe container. When ready to enjoy, thaw them at room temperature and add freshly whipped mascarpone filling. Assembled cookies can be frozen as well, but for best texture, fill fresh if possible.
Reheating
While these cookies don’t need reheating, you can let refrigerated Tiramisu Cookies sit out for about 10 minutes to take the chill off and return the filling to creamy perfection. A very short, very gentle microwave (just a few seconds) is fine if you’re in a hurry, but avoid over-warming or the filling may become runny.
FAQs
Can I use cream cheese instead of mascarpone in these Tiramisu Cookies?
Yes, if mascarpone isn’t available, you can use full-fat cream cheese as a substitute. The flavor will be tangier, but it will still give you a delicious, creamy filling with a tiramisu-inspired vibe.
My cookies spread too much, what went wrong?
If your cookies spread more than you’d like, the butter may have been too warm or the dough wasn’t chilled long enough—try chilling the shaped dough balls for 10–15 minutes before baking for thicker cookies.
Can I make Tiramisu Cookies without espresso powder?
You can omit the espresso powder, but you’ll lose that signature tiramisu flavor. If you have instant coffee, it’s a decent swap; just use a bit more to match the boldness of espresso.
Are the Tiramisu Cookies safe for kids?
Absolutely! The espresso powder is safe in small quantities and contains much less caffeine than a shot of espresso. For an extra kid-friendly version, you can reduce the espresso or replace it with a coffee-flavored syrup with no caffeine.
Can I double this recipe?
Yes! Simply double all the ingredients and bake in batches. Tiramisu Cookies are great for parties or gifting, so making extra is always a smart move. Just be sure to allow a little extra mixing and baking time with larger quantities.
Final Thoughts
Treat yourself and those you love to a batch of Tiramisu Cookies—you might just find yourself skipping the classic dessert in favor of these hand-held delights. Every bite captures the spirit of tiramisu in a playful, portable form that’s perfect any day of the week. Happy baking, and don’t forget to savor that first cookie with a good cup of coffee!
Print
Tiramisu Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Tiramisu in cookie form with these delectable Tiramisu Cookies. Soft and chewy espresso-infused cookies sandwich a creamy mascarpone filling, creating a delightful treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup mini chocolate chips (optional)
For Filling:
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
For Dusting:
- unsweetened cocoa powder
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each. Stir in vanilla extract and espresso powder.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture until just combined. Fold in mini chocolate chips, if using.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes.
- Make filling: Beat mascarpone, powdered sugar, and vanilla extract together until smooth.
- Assemble: Spread or pipe mascarpone filling on cookies and sandwich together. Dust with cocoa powder.
Notes
- Cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Let them sit at room temperature for 10 minutes before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
