Tiramisu Cookies

These tiramisu cookies are a delightful twist on the classic Italian dessert, bringing together espresso-flavored cookies with a luscious mascarpone cream. I love how they combine the richness of tiramisu with the fun of handheld cookies, making them perfect for parties or an indulgent treat with coffee.

Why You’ll Love This Recipe

I like that these cookies capture all the flavors of traditional tiramisu without needing any assembly or chilling overnight. I enjoy the subtle bitterness of the espresso cookie paired with the light, creamy mascarpone topping. I also find that a dusting of cocoa powder gives them a sophisticated finish, just like the classic dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Espresso Cookies:
100g unsalted butter (room temperature)
80g soft light brown sugar
120g caster sugar
1 large egg
1 tsp vanilla
225g plain flour
1 tbsp instant coffee powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
Pinch of salt

Mascarpone Cream:
220g mascarpone
100g icing sugar
100ml double cream
Pinch of salt
Cocoa powder to dust

Directions

1. I begin by preheating my oven to 180°C (350°F) and lining a baking tray with parchment paper.
2. To make the cookies, I cream the butter with both sugars until light and fluffy.
3. I beat in the egg and vanilla until fully combined.
4. In a separate bowl, I whisk together the flour, coffee powder, bicarbonate of soda, baking powder, and salt.
5. I gradually add the dry mixture to the wet mixture, mixing until just combined.
6. I scoop tablespoons of dough onto the prepared tray, leaving space between them to spread.
7. I bake for 10–12 minutes until the edges are set but the centers remain slightly soft. I let them cool completely on a wire rack.
8. For the mascarpone cream, I beat the mascarpone with icing sugar and salt until smooth.
9. I whip the double cream separately to soft peaks, then fold it into the mascarpone mixture.
10. Once the cookies are cool, I pipe or spoon the mascarpone cream on top of each one.
11. I finish by dusting lightly with cocoa powder before serving.

Servings and Timing

This recipe makes about 18 cookies. I usually spend 20 minutes preparing the dough and cream, 10–12 minutes baking, and a little extra time for cooling and assembling.

Variations

Sometimes I add a splash of coffee liqueur to the mascarpone cream for an adult version. I also like to drizzle melted dark chocolate over the cookies instead of cocoa powder for a richer finish. For a lighter option, I reduce the sugar slightly in the cookie dough.

Storage/Reheating

I store the cookies without cream in an airtight container at room temperature for up to 4 days. Once topped with mascarpone cream, I keep them in the fridge and enjoy them within 2 days. I don’t recommend reheating them, but the plain cookies can be frozen for up to 2 months before adding the cream.

FAQs

Can I use brewed coffee instead of instant coffee powder?

I prefer instant coffee powder because it dissolves evenly, but I can use finely ground espresso powder if I want a stronger flavor.

Can I make the cookies ahead of time?

Yes, I bake the cookies a day or two ahead and store them, then top with mascarpone cream just before serving.

Can I use cream cheese instead of mascarpone?

I can, but the flavor will be tangier. I find mascarpone keeps the authentic tiramisu taste.

Do I need to chill the cookie dough?

No, I don’t usually chill it, but if the dough feels too soft, I refrigerate it for 20–30 minutes before baking.

Can I make them gluten-free?

Yes, I can replace the plain flour with a gluten-free flour blend, though the texture might be slightly different.

How do I keep the cream from being too runny?

I make sure the mascarpone is cold and the cream is whipped to soft peaks before folding together.

Can I pipe the mascarpone cream?

Yes, I like to use a piping bag with a round tip for a neat finish, but spooning it works fine too.

Can I freeze tiramisu cookies?

I can freeze the baked cookies without cream, but I don’t freeze them once assembled since the cream doesn’t thaw well.

Can I add chocolate chips to the cookies?

Yes, I sometimes mix in dark chocolate chips for an extra indulgent twist.

How do I get perfectly soft cookies?

I bake them just until the edges set and let them finish firming up as they cool, which keeps the centers soft.

Conclusion

These tiramisu cookies are a wonderful way to enjoy the flavors of a classic dessert in a fun, bite-sized treat. I love how simple they are to make, yet they look and taste impressive enough for special occasions. They’re always a hit when I want to serve something a little different but still indulgent.

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