Tiramisu Cookies

Tiramisu cookies are the perfect mashup of two beloved desserts—soft, coffee-infused cookies topped with silky mascarpone cream and a dusting of cocoa powder. They deliver everything you want in a homemade treat: bakery, cozy familiar flavors, and an irresistible bite. Enjoy them with an afternoon espresso or an evening cup of tea for the perfect little indulgence!

Love More Desserts Recipes? Try My Pumpkin Tiramisu or this Raspberry Tiramisu next.

These soft and chewy cookies are infused with espresso and a hint of cocoa for a rich, cozy flavor. A creamy mascarpone frosting adds the perfect tiramisu-inspired touch. They’re elegant, indulgent, and surprisingly easy to make.

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Ingredient List

Cookies

• Butter: 110 grams (about 1/2 cup), melted and cooled
• Granulated sugar: 100 grams (about 1/2 cup)
• Dark brown sugar: 100 grams (about 1/2 cup, packed)
• Egg: 1 large
• Vanilla extract: 1 teaspoon
• All-purpose flour: 230 grams (about 1 3/4 cups)
• Baking powder: 1/2 teaspoon
• Baking soda: 1/2 teaspoon
• Instant espresso powder: 1 tablespoon
• Salt: 1/2 teaspoon

Mascarpone Cream

• Mascarpone cheese: 180 grams (about 3/4 cup)
• Vanilla extract: 1 teaspoon
• Confectioners’ sugar: 90 grams (about 3/4 cup)
• Agave or honey: 20 grams (about 1 tablespoon)
• Heavy cream: 120 grams (about 1/2 cup)
• Cocoa powder: 1 tablespoon for dusting

Why These Ingredients Work

Every ingredient in this recipe has a purpose, and understanding why helps you get perfect results every time:

Instant espresso powder is the star here—it infuses the cookies with deep, authentic coffee flavor that’s essential for that tiramisu taste. Regular brewed coffee won’t give you the same intensity, so don’t skip this! The powder dissolves directly into the dough, distributing flavor evenly throughout every bite.

Dark brown sugar does double duty: it adds moisture for those tender, chewy centers we love, plus it brings a subtle molasses note that complements the coffee beautifully. Combined with granulated sugar, you get the perfect balance of texture and sweetness.

Melted butter (rather than softened) creates a denser, chewier cookie with that coveted bakery-style texture. When you cool it before mixing, it won’t scramble the egg, and it blends smoothly with the sugars.

Mascarpone cheese is the heart of the frosting—it’s richer and creamier than cream cheese, with a naturally sweet, delicate flavor that’s authentically tiramisu. When whipped with heavy cream, it becomes light and fluffy, almost mousse-like.

Agave or honey adds subtle sweetness and helps stabilize the mascarpone cream so it holds its shape beautifully when piped. It also keeps the frosting from tasting too powdery.

Cocoa powder for dusting isn’t just for looks—it adds that final touch of bittersweet chocolate flavor that finishes tiramisu. Use good-quality unsweetened cocoa for the best results.

Essential Tools and Equipment

• Large mixing bowls and medium bowls
• Microwave-safe dish or small saucepan (for melting butter)
• Whisk and spatula
• Electric mixer or stand mixer (for mascarpone cream)
• Baking sheet plus parchment paper
• Wire rack
• Piping bag with a large round tip (Wilton 2A or similar)
• Fine mesh sieve for dusting cocoa

How To Make Tiramisu Cookies

Step 1: Melt Butter

Melt the butter and let it cool to room temperature in the fridge about 20 minutes. Chilled but not hard ensures the perfect soft bite.

Step 2: Mix Wet Ingredients

Add granulated and dark brown sugar to the cooled butter. Whisk for 1 minute until creamy and combined. Add egg and vanilla, mixing just until smooth.

Step 3: Prep Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt.

Step 4: Combine & Chill

Mix the dry ingredients into the wet with a spatula until just combined—don’t overmix! Scoop dough into 11 balls (about 2 tablespoons each) and refrigerate 30–60 minutes for thick, bakery-style cookies.

Step 5: Bake

Preheat your oven to 355°F (180°C). Bake cookies on a parchment-lined sheet for 10–11 minutes, just until edges are set but centers are soft. Let cool 3 minutes on tray, then transfer to wire rack.

Step 6: Make The Mascarpone Cream

In a medium bowl, whip mascarpone, vanilla, confectioners’ sugar, agave/honey, and heavy cream with an electric mixer until stiff peaks form.

Step 7: Assemble

Pipe frosting in a big swirl on each cooled cookie. Dust generously with cocoa powder.

You Must Know

After making these cookies dozens of times, I’ve learned a few things that make all the difference between good cookies and absolutely spectacular ones:

The dough MUST chill: This is my number one non-negotiable rule. Chilled dough spreads less in the oven, which means you get those thick, chewy centers instead of thin, crispy cookies. If you’re short on time, 30 minutes is the minimum, but an hour is ideal. I’ve even chilled the dough overnight with excellent results.

Room temperature is key for mixing: Your melted butter needs to be fully cooled to room temperature before adding the egg, or you’ll risk scrambling it. Conversely, make sure your mascarpone and cream cheese are at room temperature before making the frosting—cold cheese will create lumps that are hard to smooth out.

Personal Secret: I always make a little extra mascarpone cream because I can’t resist eating a spoonful (or three) while I’m piping. Sometimes I even spread the extra on graham crackers for a quick snack.

Pro Tips & Cooking Hacks

• Instant espresso beats regular coffee every time: The concentrated powder gives you maximum coffee flavor without adding extra liquid that could throw off the cookie texture. You can find it in the coffee aisle of most grocery stores—I always keep a jar on hand for baking!
• Out of mascarpone? Here’s your backup plan: Use full-fat brick-style cream cheese (not the spreadable kind) plus 1 tablespoon of sour cream. Add an extra 1/2 teaspoon of vanilla to help mimic mascarpone’s sweeter, more delicate flavor. The texture will be slightly tangier but still delicious.
• Pipe like a pro: If your frosting seems too soft to hold its shape, pop it back in the fridge for 15-20 minutes. Too stiff? Whisk in a teaspoon of heavy cream at a time until it reaches pipeable consistency.
• Storage secret: If you need to stack frosted cookies for storage or transport, place a small piece of parchment paper between layers to protect those pretty swirls.

Flavor Variations / Suggestions

Citrus Tiramisu Cookies: Replace the espresso powder with 1 tablespoon of finely grated orange zest mixed into the dough. Dust with cinnamon instead of cocoa powder for a unique “citrus tiramisu” experience. The bright orange flavor is unexpectedly wonderful with the mascarpone!

Chocolate Lovers’ Version: Fold 1/2 cup mini chocolate chips or finely chopped dark chocolate into the dough after mixing. The melty chocolate pockets are absolutely heavenly. You could also add 1 tablespoon of cocoa powder to the dough itself for double chocolate tiramisu cookies.

Hazelnut Tiramisu: Replace 1/4 cup of the flour with finely ground hazelnuts and add 1/2 teaspoon hazelnut extract to the dough. Top with crushed hazelnuts along with the cocoa dust for a Nutella-inspired twist.

Mocha Cookies: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate-coffee cookie base that’s incredibly rich.

Mini Bites: Make bite-sized versions using just 1 tablespoon of dough per cookie. Reduce baking time to 8-9 minutes. These are perfect for parties where guests want to try multiple desserts!

Make-Ahead Options

Cookie dough: Once portioned into balls, the dough can chill in the refrigerator for up to 48 hours before baking. Just cover tightly with plastic wrap. This means you can do all the mixing and scooping one day, then bake fresh cookies the next—your kitchen will smell amazing!

Unbaked dough balls: You can also freeze the portioned dough balls for up to 2 months. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Baked cookies (unfrosted): Once completely cooled, store unfrosted cookies in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months. Thaw at room temperature, then frost before serving.

Mascarpone cream: Make the frosting up to 24 hours ahead and keep it refrigerated in a covered bowl or in the piping bag (seal the tip with plastic wrap). Give it a quick stir before using if it’s separated slightly.

Fully assembled cookies: These are best enjoyed within 24 hours of frosting for optimal texture and freshness. The cookies will soften slightly as they sit in the fridge, which some people actually prefer! Store covered in the refrigerator.

Recipe Notes & Baker’s Tips

The secret to perfectly pipeable frosting: The key is using cold heavy cream straight from the fridge combined with room-temperature mascarpone cheese. This temperature contrast helps you achieve stiff peaks that hold beautifully. If your mascarpone is too cold, you’ll get lumps. If your cream is too warm, it won’t whip properly.

Measuring flour correctly: For best results, use the spoon-and-level method: fluff up your flour, spoon it gently into your measuring cup, and level off with a straight edge. Don’t scoop directly with the measuring cup or pack it down—this can add 20-30 extra grams of flour, making your cookies dry.

Why we use both baking powder and baking soda: The baking powder provides lift for a thicker cookie, while the baking soda helps with browning and spread. Together, they create the perfect texture.

Room temperature matters: Let refrigerated cookies sit at room temperature for 10-15 minutes before serving. This allows the flavors to bloom and the texture to soften to that perfect bite.

Serving Suggestions

Tiramisu cookies shine with espresso drinks, vanilla ice cream, or fresh berries. They make stunning party platters and a decadent after-dinner treat. Garnish with chocolate shavings for a festive finish!

I love arranging these on a platter with fresh raspberries or strawberries scattered around—the bright fruit adds a pop of color and a tart contrast to the sweet cream. For holiday gatherings, dust with extra cocoa powder and add a few chocolate-covered espresso beans on top for an elegant finishing touch.

They’re also wonderful crumbled over vanilla panna cotta or layered in a trifle with coffee-soaked pound cake and extra mascarpone cream. For parties, I arrange them on a tiered stand with other Italian-inspired desserts like biscotti, pizzelle, or mini cannoli.

Want to make them extra special? Drizzle melted dark chocolate over the frosted cookies in a decorative pattern, or sprinkle with chocolate shavings right after dusting with cocoa.

How to Store Your Tiramisu Cookies

• Store frosted cookies in an airtight container in the fridge for up to 3 days.
• Unfrosted cookies can be frozen up to 2 months; thaw and frost before serving.
• To serve, allow chilled cookies to sit at room temperature for 10–15 minutes for maximum flavor and soft bite.

Allergy Information

Contains: Dairy (butter, mascarpone cheese, heavy cream), eggs, wheat/gluten. This recipe is not suitable for those with allergies to these ingredients without modifications.

Dairy-free adaptation: Replace the butter with vegan butter or coconut oil (measured solid, then melted). For the frosting, use full-fat coconut cream (the thick part from a chilled can) whipped with dairy-free cream cheese and powdered sugar. The flavor will be different but still delicious—slightly coconutty with less tang.

Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). The texture will be slightly more delicate, so handle the dough gently. You may need to chill the dough a bit longer.

Egg-free option: This is trickier since the egg provides structure, but you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The cookies will be more fragile and slightly denser.

Questions I Get Asked A Lot

My mascarpone cream is too thin! How do I fix it?

Try chilling it for 15–20 minutes or adding a bit more powdered sugar until thick enough to pipe.

Can I make these ahead for a party?

Absolutely! Bake (but don’t frost) cookies a day in advance and frost right before serving for the freshest swirl.

My cookies spread too much, what happened?

The dough likely wasn’t chilled enough or your oven was too hot. Chill dough and check oven temperature for accuracy.

Any substitutions for mascarpone?

Brick-style cream cheese works with 1 Tbsp sour cream added for tang.

💬 Tried these tiramisu cookies? Leave a comment and rating below—I’d love to hear your favorite twists and see your creations!