I really enjoy how these tiramisu cookies capture the essence of a classic tiramisu while still feeling like a comforting homemade cookie. I get a soft and thick coffee-flavored cookie topped with a light mascarpone cream and finished with a dusting of cocoa powder. Every bite gives me that familiar tiramisu taste, but in a fun and shareable cookie form that I love serving for any occasion.
Why You’ll Love This Recipe
I like this recipe because it combines rich coffee flavor with a soft and tender cookie texture. I also appreciate how easy it is to make using simple ingredients I usually already have on hand. The mascarpone cream feels smooth and luxurious, and the cocoa powder on top adds just the right finishing touch without making the cookies overly sweet.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies
110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg
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
For the 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
I start by melting the butter gently and then letting it cool until it reaches room temperature. Once cooled, I mix it with the granulated sugar and brown sugar until smooth and glossy. I then add the egg and vanilla extract and mix until fully combined.
In a separate bowl, I stir together the flour, baking powder, baking soda, espresso powder, and salt. I add the dry ingredients to the wet mixture and gently fold everything together just until combined.
I scoop the dough into portions and roll them into balls, then place them in the refrigerator to chill. Once chilled, I bake the cookies until the edges are set while the centers remain soft. After baking, I let the cookies cool completely before adding the topping.
For the mascarpone cream, I whip the mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream together until stiff peaks form. When I am ready to serve, I pipe the cream onto the cooled cookies and finish with a light dusting of cocoa powder.
Servings And Timing
I usually get 11 cookies from this recipe.
Preparation takes about 30 minutes, baking takes around 11 minutes, and chilling and resting time adds another 30 minutes. I plan for a total time of approximately 1 hour and 10 minutes.
Variations
I sometimes make larger cookies by using a bigger scoop and increasing the baking time slightly. When I want a stronger coffee flavor, I add a bit more espresso powder. I also enjoy adding mini chocolate chips to the dough when I want a slightly richer cookie.
Storage/Reheating
I store these tiramisu cookies in an airtight container in the refrigerator. I find they taste best within 1 to 2 days. Before serving, I let them sit at room temperature for a few minutes so the mascarpone cream softens slightly.
FAQs
Can I Prepare The Dough In Advance?
I often prepare the dough a day ahead, roll it into balls, and store it covered in the refrigerator until I am ready to bake.
Can I Freeze These Cookies?
I like freezing the cookie dough balls in an airtight container for up to 30 days. I thaw them slightly before baking as usual.
Do I Need Special Equipment?
I usually use a hand mixer or a simple spatula, and both work well for this recipe.
Can I Adjust The Sweetness?
I sometimes reduce the confectioners sugar slightly in the mascarpone cream if I prefer a less sweet topping.
Why Do The Cookies Need To Cool Before Topping?
I always wait until the cookies are completely cool so the mascarpone cream stays thick and does not melt.
Conclusion
I love making these tiramisu cookies when I want a dessert that feels indulgent yet approachable. The combination of coffee cookies, creamy mascarpone topping, and cocoa powder creates a flavor balance that reminds me of classic tiramisu in every bite. This recipe always disappears quickly whenever I make it, and it has become one of my favorite cookie treats.
These tiramisu cookies are soft, coffee-flavored treats topped with a whipped mascarpone cream and dusted with cocoa powder. They deliver the rich taste of classic tiramisu in a fun, bite-sized cookie format that’s perfect for sharing.
Total Time:1 hour 10 minutes
Yield:11 cookies
Ingredients
110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg
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
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
Instructions
Melt the butter and let it cool to room temperature.
Mix the cooled butter with granulated sugar and dark brown sugar until smooth and glossy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, combine flour, baking powder, baking soda, espresso powder, and salt.
Fold the dry ingredients into the wet mixture just until combined.
Scoop the dough into balls and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C). Place chilled dough balls on a lined baking sheet and bake for about 11 minutes, until edges are set and centers are soft.
Let cookies cool completely before adding the topping.
To make the mascarpone cream, whip mascarpone, vanilla, confectioners sugar, agave or honey, and heavy cream until stiff peaks form.
Pipe the mascarpone cream onto cooled cookies and dust with cocoa powder before serving.
Notes
Let cookies cool completely before adding the mascarpone cream to prevent melting.
Chill the dough to prevent spreading and enhance flavor.
Adjust espresso powder for a stronger or milder coffee flavor.
Mascarpone cream is best added just before serving.
Cookies are best enjoyed within 1–2 days for optimal texture and flavor.
