I love this recipe because it has the rich coffee flavor of tiramisu in a soft, bakery-style cookie. The mascarpone cream makes each cookie feel elegant, while the cocoa powder gives that familiar tiramisu finish.
I also like that these cookies are great for parties, holidays, or a simple dessert when I want something a little special without making a full tiramisu.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
180 g all-purpose flour
2 tablespoons instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter, softened to room temperature
100 g granulated sugar
50 g brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
200 g mascarpone cheese
100 g whipping cream
50 g powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cocoa powder, for dusting
Directions
I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, I stir together the flour, espresso powder, baking powder, baking soda, and salt, then set it aside.
In a large mixing bowl, I beat the softened butter until creamy. I add the granulated sugar and brown sugar, then beat until fluffy. I mix in the egg and vanilla extract until smooth.
I add the flour mixture to the butter mixture and mix on low speed until just combined.
I scoop the dough onto the prepared baking sheet using a 4-tablespoon cookie scoop, leaving about 2 to 3 inches between each dough ball.
I bake the cookies for 11 to 12 minutes, or until the edges are set. I let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the mascarpone cream, I beat the mascarpone cheese until creamy. I add the whipping cream, powdered sugar, and vanilla extract, then whip until thickened, about 5 minutes.
I spread or pipe the mascarpone cream onto each cooled cookie. I finish by dusting cocoa powder over the top with a fine mesh sieve.
Servings and Timing
This recipe makes 9 servings.
Total time: 1 hour 2 minutes Bake time: 11 to 12 minutes Cooling and decorating time: about 45 minutes
Variations
I like adding a little extra espresso powder when I want a stronger coffee flavor. I can also pipe the mascarpone cream for a more polished look or spread it casually for a homemade style.
For a sweeter finish, I sometimes add a light dusting of powdered sugar with the cocoa powder. I can also chill the frosted cookies before serving for a firmer, tiramisu-like texture.
Storage/Reheating
I store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Since the topping is made with mascarpone and cream, I keep them chilled.
I do not reheat these cookies after frosting. If I want a softer cookie base, I let the cookies sit at room temperature for about 10 to 15 minutes before serving.
FAQs
Can I make these cookies ahead of time?
Yes, I can bake the cookies ahead and store them unfrosted. I like adding the mascarpone cream and cocoa powder closer to serving.
Can I use brewed coffee instead of espresso powder?
I prefer instant espresso powder because it gives strong flavor without adding extra liquid to the dough.
Do the cookies need to be refrigerated?
Yes, I refrigerate them once they are topped with mascarpone cream.
Can I pipe the mascarpone cream?
Yes, I can use a piping bag to pipe the cream onto the cookies for a neater finish.
Can I freeze tiramisu cookies?
I prefer freezing the cookies without the mascarpone topping. After thawing, I add the fresh cream topping and cocoa powder.
Conclusion
These tiramisu cookies are soft, creamy, and full of coffee flavor. I love them when I want a dessert that feels fancy but is still easy to serve and enjoy.
These tiramisu cookies bring rich coffee flavor, fluffy mascarpone cream, and cocoa topping together in a simple homemade treat.
Author:Sarah
Prep Time:50 minutes
Cook Time:12 minutes
Total Time:1 hour 2 minutes
Yield:9 servings
Category:Dessert
Method:Baking
Cuisine:Italian-inspired
Diet:Vegetarian
Ingredients
180 g all-purpose flour
2 tablespoons instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter, softened
100 g granulated sugar
50 g brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
200 g mascarpone cheese
100 g whipping cream
50 g powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cocoa powder, for dusting
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, stir together flour, espresso powder, baking powder, baking soda, and salt.
In a large bowl, beat softened butter until creamy. Add granulated sugar and brown sugar, then beat until fluffy.
Add egg and vanilla extract. Mix until smooth.
Add the flour mixture and mix on low speed until just combined.
Scoop dough using a 4-tablespoon cookie scoop onto the prepared baking sheet, spacing cookies 2–3 inches apart.
Bake for 11–12 minutes, or until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the mascarpone cream, beat mascarpone until creamy. Add whipping cream, powdered sugar, and vanilla extract. Whip until thick, about 5 minutes.
Spread or pipe the mascarpone cream onto cooled cookies.
Dust each cookie with cocoa powder before serving.
Notes
Make sure the cookies are fully cooled before adding the mascarpone cream. Store frosted cookies in the refrigerator. For best texture, let them sit at room temperature for a few minutes before serving.
