These tiramisu cookies bring the beloved flavors of the classic Italian dessert into an easy, handheld treat. They’re soft, tender, and scented with espresso, vanilla, and cocoa. A swirl of mascarpone frosting adds that signature tangy richness, while a dusting of cocoa ties everything together.
They’re simple enough for a weekday bake but special enough for guests. If you love tiramisu, these cookies will hit all the right notes without the fuss of layering a whole cake.
Why This Recipe Works
- All the tiramisu flavors, simplified: Espresso, cocoa, mascarpone, and a hint of vanilla recreate the classic profile in cookie form.
- Soft and tender texture: A touch of cornstarch and brown sugar keeps the cookies plush without being cakey.
- Balanced sweetness: The cookie itself is mildly sweet, so the mascarpone frosting and cocoa dusting shine without going overboard.
- No chilling required: The dough holds its shape, so you can bake right away.
- Foolproof frosting: A stabilized mascarpone frosting (with a little powdered sugar) stays pipeable and light.
Ingredients
- For the Cookies:
- 1 3/4 cups (220 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon instant espresso powder (or strong instant coffee), plus extra for dusting
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk or heavy cream
- For the Mascarpone Frosting:
- 8 oz (225 g) mascarpone, cold
- 4 oz (115 g) cream cheese, cold
- 1/2 cup (113 g) unsalted butter, slightly softened but cool
- 1 1/2 to 2 cups (180–240 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon coffee liqueur (optional) or 1 teaspoon espresso powder dissolved in 1 teaspoon hot water
- Pinch of fine sea salt
- For Finishing:
- Unsweetened cocoa powder, for dusting
- Finely grated dark chocolate (optional)
Instructions
- Prep the oven and pans: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
Set aside.
- Mix dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, salt, and espresso powder until evenly combined.
- Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape the bowl.
- Add egg and vanilla: Beat in the egg and vanilla until smooth. Mix in the milk or cream to loosen the batter slightly.
- Combine with dry ingredients: Add the dry mixture in two additions.
Mix on low just until a soft dough forms. Do not overmix.
- Portion and bake: Scoop dough into 1.5-tablespoon mounds (a medium cookie scoop). Arrange 2 inches apart.
Bake 9–11 minutes, until the edges are set and the tops are slightly puffed. The centers should still look soft.
- Cool completely: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. Cool fully before frosting.
- Make the mascarpone frosting: In a bowl, beat the butter and cream cheese on medium until smooth, 1–2 minutes.
Add mascarpone and beat on low just to combine; do not overbeat. Add powdered sugar, vanilla, liqueur or espresso concentrate, and a pinch of salt. Beat on low until smooth and thick.
Adjust sugar to reach a pipeable but soft consistency.
- Frost the cookies: Spread or pipe a generous swirl of frosting on each cooled cookie. A round tip or offset spatula works well.
- Finish with cocoa: Dust lightly with unsweetened cocoa powder and, if you like, a little grated dark chocolate and a pinch of espresso powder.
- Let them set: Chill the frosted cookies for 20–30 minutes to help the frosting firm up before serving.
Storage Instructions
- Refrigerate: Because of the mascarpone, store cookies in an airtight container in the fridge for up to 4 days.
- Serve at cool room temp: For the best texture and flavor, let cookies sit out 15–20 minutes before serving.
- Freeze (unfrosted): Freeze baked, unfrosted cookies for up to 2 months. Thaw at room temperature, then frost.
- Freeze frosting: Mascarpone frosting is best fresh, but you can freeze it up to 1 month.
Thaw overnight in the fridge and re-whip briefly.
Why This is Good for You
- Portion-controlled treat: You get the satisfaction of tiramisu in a single cookie, making it easier to enjoy in moderation.
- Less sugar than cake: The cookie base is not overly sweet, and the cocoa dusting boosts flavor without adding sugar.
- Real ingredients: Butter, eggs, and mascarpone deliver rich flavor, so you don’t need artificial extracts or heavy syrups.
- Coffee perks: Espresso enhances chocolate flavor and gives a gentle pick-me-up.
Pitfalls to Watch Out For
- Overbaking: Pull the cookies when the edges set but centers still look soft. Overbaked cookies turn dry and lose that tender bite.
- Overmixing frosting: Mascarpone can curdle if beaten too long or too warm. Keep ingredients cool and mix just to combine.
- Using hot cookies: Frost only when fully cooled, or the frosting will melt and slide.
- Too much espresso powder: A little goes a long way.
Too much can taste bitter. Stick to the listed amount, then adjust lightly to preference.
- Skipping salt: A pinch in both dough and frosting balances sweetness and sharpens flavor.
Alternatives
- Alcohol-free: Skip the liqueur and use espresso concentrate or vanilla instead.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour with xanthan gum. Add 1 extra tablespoon of milk if the dough seems dry.
- Lightened frosting: Swap half the butter for Greek yogurt cream cheese.
The texture stays creamy with a slight tang.
- Chocolate version: Fold 1/2 cup mini chocolate chips into the dough for extra richness.
- Sandwich style: Skip piping on top and make sandwich cookies with a thin layer of frosting between two cookies. Dust the outer sides with cocoa.
- Spiced twist: Add a pinch of cinnamon or cardamom to the dry mix for a cozy flavor.
- Decaf-friendly: Use decaf espresso powder to keep the flavor without the caffeine.
FAQ
Can I substitute mascarpone?
Yes. Use full-fat cream cheese for structure and add 2–3 tablespoons of heavy cream to mimic mascarpone’s silkiness.
The flavor will be slightly tangier but still delicious.
Do I need to chill the dough?
No. The dough bakes well without chilling. If your kitchen is very warm, chill the scooped dough for 15 minutes to help prevent spreading.
How strong is the coffee flavor?
It’s noticeable but balanced.
If you prefer a bolder coffee note, add an extra 1/2 teaspoon espresso powder to the dough or use the espresso concentrate in the frosting.
Can I make these ahead?
Bake the cookies a day in advance and store airtight at room temperature. Make the frosting the day you plan to serve, or store it chilled and re-whip before piping.
What if my frosting turns grainy?
It likely overmixed or the mascarpone was too warm. Chill the bowl for 15 minutes and mix gently on low.
Adding a spoonful of cold mascarpone can help bring it back together.
How do I get neat cocoa dusting?
Use a fine-mesh sieve and tap lightly over the cookies from 8–10 inches above. Dust just before serving for the cleanest look.
Can I reduce the sugar?
You can reduce the cookie sugar by 2–3 tablespoons without impact. For the frosting, reducing sugar will loosen it; add a little more cream cheese to maintain structure.
Are these kid-friendly?
Yes, especially if you use decaf espresso powder and skip the liqueur.
The coffee flavor is aromatic rather than intense.
Final Thoughts
Tiramisu cookies deliver everything you love about the classic dessert in a simple, sharable form. They’re soft, aromatic, and elegantly finished with mascarpone and cocoa. Whether you’re baking for a party or just treating yourself, these cookies feel special without being fussy.
Keep a batch in the fridge, and you’ll have a café-worthy sweet ready whenever the craving hits.
