Tiramisu Cookies

These tiramisu cookies capture all the magic of the classic Italian dessert in a handheld treat. I love how they blend the soft, chewy texture of a cookie with the creamy richness of mascarpone and a dusting of cocoa for that authentic tiramisu flair. They’re indulgent, elegant, and impossible to stop at just one.

Why You’ll Love This Recipe

I love these cookies because they bring together my favorite flavors of coffee, cream, and cocoa in a new and playful way. The espresso-laced dough delivers a deep, aromatic flavor, while the mascarpone cream adds that signature tiramisu smoothness. They’re perfect for special occasions, afternoon coffee breaks, or anytime I crave a touch of Italian-inspired sweetness.

Ingredients

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

COOKIES
110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg (57–60 g with shell)
1 teaspoon vanilla extract
230 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon instant espresso powder
½ teaspoon salt

MASCARPONE CREAM
180 g mascarpone cheese
1 teaspoon vanilla extract
90 g confectioners sugar
20 g agave or honey
120 g heavy cream
1 tablespoon cocoa powder for dusting

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I cream together the butter, granulated sugar, and dark brown sugar until light and fluffy.
3. I add the egg and vanilla extract, mixing until fully combined.
4. In a separate bowl, I whisk together the flour, baking powder, baking soda, instant espresso powder, and salt.
5. I gradually add the dry ingredients to the wet mixture, stirring until just combined to form a smooth dough.
6. I scoop portions of dough onto the baking sheet, spacing them about 2 inches apart.
7. I bake for 10–12 minutes, until the edges are lightly golden but the centers remain soft. Then I let them cool completely on a wire rack.
8. To make the mascarpone cream, I beat the mascarpone cheese, vanilla extract, confectioners sugar, and agave (or honey) together until smooth.
9. In another bowl, I whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until combined.
10. Once the cookies are cooled, I spread or pipe a generous layer of mascarpone cream onto one cookie and top it with another to make a sandwich, or simply frost the tops.
11. I dust the cookies with cocoa powder before serving.

Servings and Timing

This recipe makes about 12–14 cookies, depending on size. It takes roughly 20 minutes to prepare and 12 minutes to bake, for a total time of around 35 minutes (plus cooling).

Variations

Sometimes I drizzle melted dark chocolate over the top for extra indulgence. I also like adding a splash of coffee liqueur to the mascarpone cream for an adult twist. For a festive version, I sprinkle chocolate shavings or espresso beans on top instead of cocoa powder.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 3 days since the mascarpone cream needs to stay chilled. If I plan to store them longer, I keep the cookies and cream separate and assemble before serving. They can also be frozen (unfilled) for up to 2 months—just thaw before adding the cream.

FAQs

Can I make the cookie dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours before baking for a deeper flavor and better texture.

What can I use instead of mascarpone cheese?

I sometimes use cream cheese mixed with a bit of heavy cream to mimic the mascarpone’s richness.

Can I use brewed espresso instead of instant powder?

I prefer instant espresso powder for strong flavor without extra liquid, but I can add 1 tablespoon of cooled espresso if I adjust the flour slightly.

How do I keep the cookies soft?

I store them in an airtight container with a small piece of bread or a sugar cube to maintain moisture.

Can I make them without the mascarpone cream?

Yes, they’re delicious as plain espresso cookies, though I miss the tiramisu-style touch without the cream.

How do I get perfectly round cookies?

I roll the dough into smooth balls before baking or use a cookie scoop for even portions.

Can I freeze the mascarpone cream?

I don’t recommend freezing the cream, as it can separate when thawed. It’s best made fresh.

Can I make them gluten-free?

Yes, I can use a 1:1 gluten-free flour blend designed for baking.

What if I don’t have espresso powder?

I substitute instant coffee granules, though the flavor is slightly milder.

Do I need to refrigerate the cookies after adding the cream?

Yes, I always refrigerate them to keep the mascarpone filling fresh and safe to eat.

Conclusion

These tiramisu cookies are the perfect fusion of two beloved desserts—soft espresso cookies paired with creamy mascarpone filling and a dusting of cocoa. I love how easy they are to make yet how impressive they look and taste. Each bite feels like a little piece of Italy, making them a favorite treat for both everyday indulgence and special occasions.

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