Tiramisu Cookies Recipe

Love tiramisu but want something easier to make and share? This tiramisu cookies recipe gives you all the flavor of the classic Italian dessert in cookie form. Soft, chewy espresso-infused cookies are topped with rich mascarpone cream and dusted with cocoa powder for a luxurious bite-sized treat.

In this guide, you’ll learn everything from ingredient breakdowns to baking tips and topping techniques. These cookies are perfect for coffee lovers, holiday trays, or anytime you want a dessert that feels a little fancy but is easy to pull off.

What Are Tiramisu Cookies?

The Fusion of Tiramisu and Cookies

Tiramisu cookies take the creamy, coffee-kissed flavors of tiramisu and turn them into soft, chewy cookies. Instead of layered ladyfingers and custard, you get espresso-packed dough with a swirl of whipped mascarpone on top. The result is rich, elegant, and easy to serve.

Why They’re So Popular

People love tiramisu cookies because they’re quick to make, easy to customize, and packed with bold flavor. They offer the elegance of tiramisu without the wait. Plus, the contrast of chewy cookie and fluffy cream is simply irresistible.

Taste and Texture Highlights

Expect a tender coffee cookie with hints of vanilla and a creamy topping that’s smooth, lightly sweet, and dusted with cocoa. These cookies don’t just taste great, they look beautiful too-perfect for gifting or special occasions.

Key Ingredients in a Tiramisu Cookies Recipe

Essentials for the Cookie Dough

The base of this tiramisu cookies recipe starts with a buttery, chewy dough. Here are the key components and what they contribute:

• Butter (110 g): Melted and cooled butter gives the cookies a rich taste and soft texture. Cooling it first prevents the dough from becoming greasy.
• Granulated Sugar (100 g) & Dark Brown Sugar (100 g): This combo balances sweetness. Brown sugar adds depth and moisture, creating a tender bite.
• Egg (1 large): Acts as a binding agent and gives the dough structure while contributing to a soft, cakey texture.
• Vanilla Extract (1 tsp): Enhances both the cookie and mascarpone topping with a warm, aromatic note.

The Role of Espresso in Flavor Depth

One of the defining elements in this recipe is the use of instant espresso powder (1 tbsp). It intensifies the chocolate-like bitterness that’s iconic in tiramisu, infusing the dough with coffeehouse aroma. It’s what transforms a simple cookie into a grown-up, tiramisu-inspired dessert.

Combined with the brown sugar and vanilla, the espresso creates a beautifully rounded flavor that balances sweet and bold notes.

Crafting the Mascarpone Cream Topping

No tiramisu experience is complete without that signature cream layer. The mascarpone frosting here is light but rich, sweet but balanced. Let’s break it down:

• Mascarpone Cheese (180 g): The heart of the topping. It’s creamy, mild, and adds that unmistakable tiramisu tang.
• Heavy Cream (120 g): Whipped together with mascarpone, it provides volume and smoothness for piping.
• Confectioners Sugar (90 g): Sweetens the topping without graininess, keeping it velvety.
• Agave or Honey (20 g): A hint of natural sweetness and shine. It helps stabilize the cream without making it runny.
• Vanilla Extract (1 tsp): Adds depth and enhances all the other flavors.
• Cocoa Powder (1 tbsp for dusting): The final touch, it finishes the cookies with a hint of bitterness that contrasts beautifully with the sweet cream and coffee cookie base.

Each of these ingredients works together to deliver the perfect tiramisu cookie—sweet, smooth, and loaded with authentic flavor.

Tiramisu Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ava
• Total Time: 1 hour 11 minutes
• Yield: 11 cookies

Pin Recipe

Print Recipe

Description

Soft, chewy tiramisu cookies topped with mascarpone cream and a dusting of cocoa. A handheld version of the classic Italian dessert.

---

Ingredients

COOKIES:

110 g butter

100 g granulated sugar

100 g dark brown sugar

1 egg (57-60 g with shell)

1 tsp vanilla extract

230 g all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tbsp instant espresso powder

½ tsp salt

MASCARPONE CREAM:

180 g mascarpone cheese

1 tsp vanilla extract

90 g confectioners sugar

20 g agave or honey

120 g heavy cream

1 tbsp cocoa powder for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt butter and cool to room temperature in fridge (about 20 minutes).

2. Mix butter with granulated and brown sugar until smooth.

3. Add egg and vanilla, stir until combined.

4. In a separate bowl, whisk flour, baking powder, baking soda, espresso powder, and salt.

5. Add dry ingredients to wet and mix until just combined.

6. Scoop dough into 11 balls and chill for 1 hour.

7. Preheat oven to 180ºC (355ºF) and line baking trays with parchment.

8. Place cookies 6 per tray and bake for 10–11 minutes.

9. Cool on tray for 3 minutes, then transfer to wire rack to cool fully.

10. Whip mascarpone, vanilla, sugar, agave, and cream until stiff peaks form.

11. Pipe cream onto cooled cookies in swirls.

12. Dust each with cocoa powder using fine mesh sieve before serving.

Notes

Chill the cookie dough before baking to prevent spreading.

Let cookies cool fully before frosting.

Store assembled cookies in the fridge for up to 4 days.

Unfrosted cookies can be frozen for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 11 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

How to Make the Perfect Tiramisu Cookie Base

Melting and Cooling Butter the Right Way

The first step to success with this tiramisu cookies recipe is melting the butter—but not too much. You want it fully melted but not bubbling. Heating it gently helps preserve moisture and ensures your dough doesn’t become oily or separate during mixing.

After melting, it’s essential to let the butter cool to room temperature. If it’s too warm, it can melt the sugar or scramble the egg. Cooling in the fridge for about 20 minutes usually does the trick.

Mixing Sugars for Balanced Sweetness

Once the butter cools, combine it with granulated sugar and dark brown sugar. Use a spatula or mixer to blend until smooth. This combination gives the cookie its deep sweetness and a chewy, rich texture.

Brown sugar, in particular, plays a critical role here. It retains moisture, adds slight molasses notes, and gives the cookies a soft center.

Incorporating Espresso and Vanilla for Aroma

After the sugars are mixed, stir in the egg and vanilla extract. These two ingredients create structure and aroma. Vanilla enhances the natural sweetness of the sugars and espresso powder, while the egg binds everything together for a sturdy, tender dough.

Now, prepare your dry mix: combine all-purpose flour, baking powder, baking soda, salt, and instant espresso powder in a separate bowl. Gradually add the dry mix into the wet ingredients. Stir until just combined—avoid overmixing to keep the cookies soft.

You’ll notice the dough takes on a rich tan color thanks to the espresso and brown sugar. It should be slightly sticky but not wet. That’s the sign of a perfect tiramisu cookie dough.

Secrets to a Fluffy Mascarpone Cream

Whipping to Stiff Peaks: Tips and Timing

The mascarpone cream is the highlight of this tiramisu cookies recipe. To get that light, swirlable texture, it’s essential to whip the mixture until it forms stiff peaks—meaning the cream holds its shape without collapsing.

Start by adding mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and cold heavy cream into a mixing bowl. Use an electric mixer or stand mixer with the whisk attachment. Begin on low speed to blend the ingredients, then increase to medium-high until the mixture thickens and holds stiff peaks.

Be careful not to overwhip. If the cream starts looking grainy or curdled, it’s gone too far. Stop as soon as the cream holds firm peaks that don’t droop off the whisk.

Using Confectioners Sugar and Agave for Sweetness

The combination of confectioners sugar and agave (or honey) creates a subtle, smooth sweetness without overpowering the mascarpone’s delicate flavor. Confectioners sugar dissolves completely, giving the topping its creamy mouthfeel, while agave adds a hint of natural depth and helps stabilize the whip.

This sweet balance is crucial. Since the cookie base already has a bold espresso and brown sugar profile, the topping should complement it with a creamy finish—not overwhelm it.

Maintaining Cream Stability for Piping

Want those beautiful, café-style swirls on top of your cookies? It all starts with stability. Once your cream reaches stiff peaks, it’s ready to pipe. If you’re not decorating immediately, cover the bowl tightly and store it in the fridge to keep it firm.

When ready to serve, transfer the cream to a piping bag fitted with a wide round tip like the Wilton 2A. Pipe in a swirl starting from the center of each cookie and working outward. The cool temperature of the cream will help it hold its shape once piped.

Finally, finish with a generous dusting of cocoa powder using a fine mesh sieve. This gives the cookies that classic tiramisu look and adds just the right touch of bitter contrast to balance the sweet cream.

Step-by-Step Tiramisu Cookies Recipe Instructions

Cookie Dough Preparation and Chilling

Start by melting 110 g of butter in the microwave or in a small saucepan over low to medium heat. Be careful not to let it boil. Once melted, transfer the butter to a large mixing bowl and chill it in the fridge until it reaches room temperature—this usually takes about 20 minutes.

When the butter has cooled, add 100 g granulated sugar and 100 g dark brown sugar. Mix them together with a spatula or use a paddle attachment in a stand mixer. Stir for about 1 minute until fully combined and slightly creamy.

Next, add 1 egg and 1 teaspoon vanilla extract. Mix until the egg is fully incorporated into the sugar mixture.

In a separate bowl, combine the dry ingredients:

• 230 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon instant espresso powder
• ½ teaspoon salt

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix—the dough should be soft and slightly sticky.

Now, scoop the dough using a 2-tablespoon scoop (about 1.3 ounces) to create 11 equal cookie portions. Roll each portion gently into a ball using your hands. Place the dough balls on a tray lined with parchment paper and chill in the refrigerator for 1 hour. This helps the cookies hold their shape while baking.

Oven Temperature and Baking Tips

While the dough chills, preheat your oven to 180ºC (355ºF). Line a baking sheet with parchment paper. Once chilled, place 6 cookies per tray to allow for spreading.

Bake one tray at a time for 10–11 minutes. The cookies should look set around the edges but slightly soft in the center—they’ll continue to cook on the tray after coming out of the oven.

Let them cool on the tray for 3 minutes, then use a spatula to transfer them to a wire rack. Let the cookies cool completely before adding the mascarpone cream.

Cooling and Storage Best Practices

It’s important to let the cookies cool completely before frosting, or the cream will melt. Once frosted, store the cookies in a container in the fridge if you’re not serving them right away.

For best texture and flavor, enjoy them within 2 to 3 days. The cream stays firm and delicious, and the cookie maintains its chewy bite.

Assembling and Decorating Tiramisu Cookies

Piping the Mascarpone Swirl Like a Pro

Once your cookies are fully cooled and your mascarpone cream is whipped to stiff peaks, it’s time to bring everything together.

Transfer the mascarpone mixture into a piping bag fitted with a round piping tip—a Wilton 2A or similar works well. Hold the piping bag straight above the center of the cookie. Start piping from the middle, swirling outward in a gentle circular motion. This helps create a clean, elegant look with a thick, pillowy topping that doesn’t overpower the cookie.

If you don’t have a piping bag, no problem. You can also use a spoon to dollop the cream on top and smooth it with the back of the spoon for a more rustic, homemade finish.

The key here is to not overload the cookie. A generous swirl is ideal, but the cream should complement—not drown—the cookie base.

Dusting with Cocoa Powder for a Classic Look

To complete that authentic tiramisu finish, grab a fine mesh sieve and 1 tablespoon of cocoa powder. Hold the sieve over the frosted cookies and gently tap to dust a thin, even layer of cocoa over each one.

This final step does more than enhance the look—it adds that subtle cocoa bitterness tiramisu is famous for. It balances the sweetness of the cream and deepens the overall flavor profile of the cookie.

Dusting also gives the cookies a professional look that’s perfect for gifting, parties, or impressing your guests at a dinner gathering.

Serving Ideas and Presentation Tips

Tiramisu cookies are best served slightly chilled or at room temperature, depending on your preference. The mascarpone cream holds better when cold but melts slightly in your mouth when allowed to sit out for a few minutes.

For presentation, serve on a neutral-colored platter to make the cocoa dusting pop. Add a few whole espresso beans or chocolate curls around the edges of the plate for extra flair.

You can even serve them alongside a cup of strong coffee or a scoop of vanilla ice cream for a complete dessert experience.

Variations of Tiramisu Cookies Recipe

Tiramisu Sandwich Cookies

Turn this recipe into sandwich-style treats by piping mascarpone cream between two cookies. Gently press them together and dust with cocoa powder. Chill for 30 minutes to help them hold shape. These are fun, portable, and rich in flavor.

No-Bake Tiramisu Cookie Cups

Skip the oven by making quick cookie cups. Use crushed espresso cookies mixed with butter as a base in muffin liners, then top with mascarpone cream. Dust with cocoa. Easy to prep and perfect for warm days or parties.

Gluten-Free and Dairy-Free Options

• Gluten-Free: Swap in a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter and a dairy-free cream cheese alternative with coconut cream.

These versions won’t be identical, but they offer great flavor and make the recipe more inclusive.

Common Mistakes to Avoid

Overbaking the Cookies

Bake just until the edges are set and the centers look slightly soft. Overbaking leads to dry cookies instead of the soft, chewy texture you want.

Whipping the Cream Incorrectly

Stop whipping when stiff peaks form. Overwhipping makes the cream grainy, while underwhipping makes it too runny to pipe.

Skipping Chill Time

Chill the dough. It helps prevent spreading and gives better flavor. Skipping this step often leads to flat, oily cookies.

Frosting Before Cooling

Always let cookies cool fully before adding cream. Warm cookies will melt the topping.

Using Low-Quality Ingredients

Choose fresh mascarpone, pure vanilla, and good espresso powder. Better ingredients = better cookies.

Conclusion

Tiramisu cookies are a true crowd-pleaser—a perfect balance of bold espresso, sweet creaminess, and soft cookie texture. This recipe takes everything you love about traditional tiramisu and transforms it into a handheld treat that’s easy to make and even easier to enjoy.

With just a few key ingredients and simple steps, you can bring bakery-quality elegance into your home kitchen. Whether you stick to the classic or try one of the fun variations, these cookies are sure to impress at any gathering or sweeten a quiet afternoon.

So next time you’re craving something rich, creamy, and a little extra special, whip up a batch of tiramisu cookies. One bite, and you’ll understand why they’re more than just cookies—they’re a dessert experience.