I love making these tiramisu sandwich cookies whenever I crave the classic flavors of tiramisu in a fun, handheld dessert. The soft cocoa-espresso cookies paired with a creamy mascarpone filling feel indulgent but approachable. Every time I make them, they disappear quickly, especially when served with a cup of coffee.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers all the rich coffee and cocoa notes of traditional tiramisu without the fuss of layering a full dessert. The cookies are soft, flavorful, and perfectly balanced with the smooth filling. I also like how impressive they look while still being easy enough to prepare at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
For the filling:
1 cup mascarpone cheese
1/2 cup powdered sugar
unsweetened cocoa powder for dusting
Directions
I start by preheating the oven to 350°F (180°C) and lining two baking sheets with parchment paper. In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt until well combined.
In a separate large bowl, I cream the softened butter and granulated sugar together until light and fluffy. I mix in the egg, followed by the vanilla extract and instant espresso powder, making sure everything is smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Using about one tablespoon of dough per cookie, I scoop portions onto the prepared baking sheets, leaving space between each one.
I bake the cookies for 8 to 10 minutes, until the edges are set but the centers remain soft. After baking, I let them cool completely on a wire rack.
To make the filling, I beat the mascarpone cheese and powdered sugar together until creamy and smooth. Once the cookies are fully cooled, I pair them by size and spread or pipe the filling onto one cookie before topping it with another. I finish by lightly dusting the tops with cocoa powder.
Servings And Timing
This recipe makes about 16 to 20 sandwich cookies. I usually spend around 20 minutes preparing the dough, 10 minutes baking per batch, and another 15 minutes assembling the cookies, for a total time of about 45 to 60 minutes.
Variations
I sometimes like to customize these cookies depending on the occasion. I add a tablespoon of coffee liqueur to the filling for a more traditional tiramisu flavor. When I want extra chocolate, I mix mini chocolate chips into the dough. If I prefer a milder coffee taste, I slightly reduce the espresso powder.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 3 days because of the mascarpone filling. Before serving, I let them sit at room temperature for about 10 minutes so the filling softens. I avoid reheating them since the filling is best enjoyed chilled or at room temperature.
FAQs
Can I make the cookies in advance?
I often bake the cookies a day ahead and store them unfilled. I assemble them with the mascarpone filling just before serving for the best texture.
What can I use instead of mascarpone?
When mascarpone isn’t available, I mix cream cheese with a little heavy cream to create a similar consistency and flavor.
How do I keep the cookies from spreading too much?
I make sure the butter isn’t overly soft and sometimes chill the dough for 20 minutes before baking if my kitchen is warm.
Can I freeze these cookies?
I freeze the baked cookies without the filling for up to one month. I thaw them at room temperature and add the filling afterward.
How strong is the coffee flavor?
I find the coffee flavor balanced and not overpowering, but I increase the espresso powder slightly if I want a bolder taste.
Conclusion
I find these tiramisu sandwich cookies to be a delightful twist on a classic dessert. They combine rich coffee, cocoa, and creamy mascarpone in a way that feels both elegant and comforting. Every time I make them, they remind me why tiramisu flavors are always worth savoring.
These Tiramisu Sandwich Cookies are soft cocoa‑espresso cookies filled with a creamy mascarpone filling, delivering all the rich coffee and cocoa flavor of classic tiramisu in a fun, handheld treat.
Total Time:45–60 minutes
Yield:16–20 sandwich cookies
Ingredients
2 cups all‑purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
For the filling:
1 cup mascarpone cheese
1/2 cup powdered sugar
Unsweetened cocoa powder for dusting
Instructions
Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, and instant espresso powder until smooth.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Scoop about 1 tablespoon of dough per cookie onto prepared baking sheets, spacing evenly.
Bake for 8–10 minutes, until edges are set but centers remain soft.
Cool cookies completely on a wire rack.
For the filling, beat mascarpone cheese with powdered sugar until creamy and smooth.
Pair cookies by size, spread or pipe the mascarpone filling onto one cookie, and top with another.
Lightly dust the tops with cocoa powder before serving.
Notes
Add 1 tablespoon coffee liqueur to the filling for deeper tiramisu flavor.
Mix mini chocolate chips into the dough for extra chocolate texture.
Reduce espresso powder slightly for a milder coffee flavor.
Chill the dough 20 minutes before baking if your kitchen is warm to prevent spreading.
Store cookies unfilled if making ahead, then assemble when ready to serve.
