These Tiramisu Cookies are soft, chewy espresso cookies topped with fluffy mascarpone cream and a beautiful dusting of cocoa powder. Inspired by the classic Italian dessert, they bring together rich coffee flavor, a creamy vanilla topping, and a bakery-style finish in one irresistible little treat! Perfect for holiday cookie platters, dinner parties, afternoon coffee dates, or whenever you’re craving something a little extra special, these easy tiramisu cookies look impressive but are surprisingly simple to make.
If you love coffee-inspired desserts, try pairing these cookies with my Creamy Espresso Martini for a delicious after-dinner treat! And if you’re looking for more irresistible cookies to add to your dessert platter, you’ll love my Sour Cream Cookies and Heart-Shaped Chocolate Chip Cookies.
If you love tiramisu and cookies, you’re going to love this recipe! These Tiramisu Cookies combine two of my favorite desserts into one! The cookies are soft and chewy with a delicious espresso flavor, and the mascarpone cream on top is SO good!
I love how pretty these cookies turn out with the piped mascarpone cream and a little dusting of cocoa powder. They look fancy, but they’re actually really easy to make at home!
These would be perfect for a holiday cookie platter, a dinner party, or just when you’re craving something a little different from your usual chocolate chip cookies!
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Recipe Highlights
- Classic tiramisu flavor: Rich espresso, creamy mascarpone, vanilla, and cocoa powder give these cookies all the flavors of the beloved Italian dessert.
- Soft and chewy texture: The espresso cookie base has lightly golden edges and a wonderfully tender center.
- Decadent Topping: Fluffy mascarpone cream and cocoa powder make these cookies look elegant with very little effort.
- Perfect for entertaining: These cookies are lovely for Christmas cookie platters, bridal showers, dinner parties, or special brunch celebrations.
- Make-ahead friendly: Bake the espresso cookies in advance, then add the mascarpone topping when you’re ready to serve.
- Individual tiramisu treats: All the delicious flavors of tiramisu in a fun, handheld dessert, no layering or soaking required!
Ingredient Notes
These easy tiramisu cookies are made with simple baking staples and a few special ingredients that give them their signature coffeehouse flavor. Here’s what you’ll need!
Espresso Cookies
- Unsalted butter: Softened butter creates a rich, tender cookie base. Make sure it’s softened but not melted.
- Light brown sugar: Adds a subtle caramel flavor and helps keep the cookies wonderfully soft and chewy.
- Granulated sugar: Balances the brown sugar and helps create those lightly golden cookie edges.
- Egg: Binds the ingredients together and gives the cookies structure.
- Vanilla extract: Adds a lovely sweetness that complements the bold espresso flavor.
- Instant espresso powder: The star ingredient! It delivers a concentrated coffee flavor without adding extra liquid to the cookie dough.
- All-purpose flour: Provides the structure for these thick, soft cookies. Spoon and level your flour for the most accurate measurement.
- Cornstarch: Helps create that beautifully soft, tender cookie texture.
- Baking soda and baking powder: Work together to give the cookies a little lift while keeping their centers soft.
- Salt: Balances the sweetness and enhances the rich coffee flavor.
Mascarpone Cream
- Mascarpone cheese: This rich Italian cream cheese gives the topping its signature tiramisu flavor and luxurious texture. Keep it cold until you’re ready to use it.
- Heavy whipping cream: Whips with the mascarpone to create a light, fluffy topping that holds its shape beautifully.
- Powdered sugar: Sweetens the mascarpone cream while keeping it smooth and silky.
- Vanilla extract: Adds warmth and a delicate vanilla flavor to the cream.
Topping
- Unsweetened cocoa powder: A light dusting gives these cookies their classic tiramisu finish and balances the sweetness of the mascarpone cream.
How to Make Tiramisu Cookies
- *See complete recipe card below.
Charlotte’s Tips for making the best Tiramisu Cookies
- Use instant espresso powder. Instant espresso powder dissolves into the cookie dough and provides a smooth, concentrated coffee flavor. Avoid using regular ground coffee, which can leave a gritty texture.
- Don’t skip chilling the dough. Refrigerating the dough for the full 30 minutes helps prevent excessive spreading and creates thicker, softer cookies that are easier to decorate.
- Don’t overbake! Remove the cookies when the edges are just set but the centers still look slightly soft. They’ll continue to firm up as they cool, giving you that perfect chewy texture.
- Cool the cookies completely. Warm cookies will soften the mascarpone cream and cause it to lose its beautiful shape. A little patience makes all the difference!
- Keep the mascarpone and cream cold. Cold ingredients help the frosting whip into a thick, fluffy consistency that’s perfect for piping.
- Avoid overwhipping the topping. Stop mixing as soon as the mascarpone cream holds medium-to-stiff peaks. Too much mixing can make it grainy or cause it to separate.
- Dust with cocoa just before serving. For the prettiest presentation, wait until the last minute to add the cocoa powder so it doesn’t absorb moisture from the cream.
- Make the cookies ahead. Bake the espresso cookies a day in advance, store them in an airtight container, and add the mascarpone topping the next day for easy entertaining.
Recipe Variations
These espresso mascarpone cookies are absolutely delicious as written, but there are a few fun ways to experiment with them:
- Chocolate tiramisu cookies: Fold mini chocolate chips into the espresso cookie dough for extra chocolate flavor in every bite.
- Mocha tiramisu cookies: Add a little unsweetened cocoa powder to the cookie dough for a chocolate-coffee combination. You may need to adjust the flour slightly to maintain the dough’s consistency.
- Chocolate shavings: Instead of a simple cocoa dusting, finish the cookies with delicate dark chocolate curls for an extra elegant presentation.
- Mini tiramisu cookies: Scoop smaller portions of dough and reduce the baking time as needed for bite-sized cookies that are perfect for dessert platters.
- Holiday tiramisu cookies: Pipe the mascarpone cream into decorative swirls and finish with cocoa powder and a few chocolate curls for a festive Christmas cookie tray.
Recipe Substitutions
- Instant espresso powder: Instant coffee granules can be used in a pinch, although the coffee flavor may be less intense. Choose finely powdered instant coffee for the smoothest dough.
- Light brown sugar: Dark brown sugar can be substituted for a slightly deeper molasses flavor and a darker cookie.
- Mascarpone cheese: Full-fat block cream cheese can be used for a different style of frosting, although it will have a tangier flavor and won’t taste quite like traditional tiramisu.
- Vanilla extract: Vanilla bean paste is a lovely alternative, especially in the mascarpone cream where the tiny vanilla flecks look beautiful.
- Unsweetened cocoa powder: Dutch-process cocoa powder works beautifully for dusting and gives the cookies a darker, rich-looking finish.
Storage Tips
Refrigerator: Because these tiramisu cookies are topped with mascarpone cream, they should be stored in an airtight container in the refrigerator. They’ll keep for up to 3 days. For the best texture, let them sit at room temperature for about 10 to 15 minutes before serving.
Make ahead: The unfrosted espresso cookies can be baked one day in advance and stored in an airtight container at room temperature. Prepare the mascarpone cream and decorate the cookies the following day, ideally shortly before serving.
Freezing: For make-ahead convenience, you can freeze the unfrosted espresso cookies in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent sticking. Thaw completely before adding freshly prepared mascarpone cream.
Serving tip: For the prettiest presentation, add the cocoa powder just before serving. This keeps the tops looking beautifully dusted rather than allowing the cocoa to become damp in the refrigerator.
Frequently Asked Questions about Tiramisu Cookies
Tiramisu cookies are inspired by the flavors of the classic Italian dessert. This version features soft espresso-flavored cookies topped with a fluffy mascarpone cream made from mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla. A final dusting of unsweetened cocoa powder gives them their signature tiramisu finish.
Absolutely! These cookies are wonderfully make-ahead friendly. Bake the espresso cookies up to one day in advance and store them in an airtight container at room temperature. When you’re ready to serve, whip up the mascarpone cream, pipe it onto the cookies, and finish with cocoa powder.
Yes! Once the cookies are topped with mascarpone cream, they need to be refrigerated because the frosting contains mascarpone cheese and heavy cream. Store them covered in the refrigerator for up to 3 days. Unfrosted espresso cookies can be kept in an airtight container at room temperature for a day before decorating.
Instant coffee powder can be used if you don’t have instant espresso powder, but the flavor may be a little milder. Avoid substituting brewed coffee because the additional liquid can change the consistency of the cookie dough. Regular ground coffee isn’t ideal either, as it won’t dissolve smoothly into the dough.
Runny mascarpone cream can happen if the ingredients become too warm or the mixture isn’t whipped enough. Start with cld mascarpone cheese and cold heavy whipping cream, and beat only until the topping becomes thick and holds its shape. Be careful not to overmix, since mascarpone can separate and become grainy if beaten too long.
Recipe
Tiramisu Cookies
Ingredients
- Espresso Cookies:
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- Mascarpone Cream:
- 8 ounces mascarpone cheese, cold
- ½ cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- 1 –2 tablespoons unsweetened cocoa powder for dusting
Instructions
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In a medium bowl, whisk together the flour, instant espresso powder, cornstarch, baking soda, baking powder, and salt. Set aside.
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In a large bowl, using a hand mixer, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
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Add the egg and vanilla extract and mix until combined.
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Add the dry ingredients to the butter mixture and mix on low speed just until a soft cookie dough forms. Do not overmix.
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Cover the dough and refrigerate for 30 minutes.
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Scoop the chilled dough into approximately 2 tablespoon portions and gently roll into balls. Arrange on the prepared baking sheets about 2 inches apart. 6 cookies on each sheet. Slightly flatten each ball.
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Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before topping.
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To make the mascarpone cream, add the cold mascarpone cheese, powdered sugar, and vanilla to a medium bowl. Beat on low speed just until smooth.
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With the mixer running on low, slowly pour in the cold heavy cream. Increase to medium speed and beat just until the mixture becomes thick and holds medium-to-stiff peaks. Do not overmix.
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Transfer the mascarpone cream to a piping bag fitted with a large round or star tip. Pipe a generous swirl onto each completely cooled cookie. Then smooth with an offset spatula.
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Lightly dust the tops with cocoa powder in a small sieve, just before serving.
Notes
- Use instant espresso powder. Instant espresso powder dissolves into the cookie dough and provides a smooth, concentrated coffee flavor. Avoid using regular ground coffee, which can leave a gritty texture.
- Don’t skip chilling the dough. Refrigerating the dough for the full 30 minutes helps prevent excessive spreading and creates thicker, softer cookies that are easier to decorate.
- Don’t overbake! Remove the cookies when the edges are just set but the centers still look slightly soft. They’ll continue to firm up as they cool, giving you that perfect chewy texture.
- Cool the cookies completely. Warm cookies will soften the mascarpone cream and cause it to lose its beautiful shape. A little patience makes all the difference!
- Keep the mascarpone and cream cold. Cold ingredients help the frosting whip into a thick, fluffy consistency that’s perfect for piping.
- Avoid overwhipping the topping. Stop mixing as soon as the mascarpone cream holds medium-to-stiff peaks. Too much mixing can make it grainy or cause it to separate.
- Dust with cocoa just before serving. For the prettiest presentation, wait until the last minute to add the cocoa powder so it doesn’t absorb moisture from the cream.
- Make the cookies ahead. Bake the espresso cookies a day in advance, store them in an airtight container, and add the mascarpone topping the next day for easy entertaining.
I hope you love this Tiramisu Cookie Recipe. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
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