A Delicious Twist on a Classic Italian Dessert

If you love tiramisu, you’re going to adore these Tiramisu Cookies! They have all the rich flavors of the classic Italian dessert—coffee, mascarpone, and cocoa—packed into a soft, chewy sugar cookie. Topped with a luscious mascarpone frosting and dusted with cocoa powder, these cookies are a sophisticated yet easy-to-make treat.

Perfect for parties, holiday gatherings, or just because, these cookies will impress anyone who takes a bite. The recipe makes 18 cookies, and while they stay fresh for up to three days, they taste best within 24 hours.

Want to learn how to make them? Keep reading for the ingredients and step-by-step instructions!

Ingredients for Tiramisu Cookies

For the Cookies:

1⅔ cups (200g) all-purpose flour – Creates a soft yet chewy texture.
1 tablespoon cornstarch – Helps keep the cookies tender.
1 tablespoon espresso powder – Adds a rich coffee flavor.
½ teaspoon baking soda – Ensures a light, fluffy texture.
½ teaspoon salt – Enhances the flavors.
½ cup (113g) unsalted butter, softened – If using salted butter, omit the extra salt.
⅔ cup (133g) granulated sugar – Sweetens the cookies.
1 large egg, room temperature – Binds the dough together.
2 teaspoons vanilla bean paste (or vanilla extract) – Enhances the overall flavor.

For the Mascarpone Frosting:

4 ounces (113g) mascarpone cheese, room temperature – Creamy and mild in flavor.
4 ounces (113g) cream cheese, room temperature – Adds a slight tangy balance.
½ cup (60g) powdered sugar – Sweetens and dissolves smoothly.
½ teaspoon vanilla bean paste (or vanilla extract) – For extra depth of flavor.
Pinch of salt – Balances the sweetness.
1 cup (240mL) cold heavy cream – Helps create a light, fluffy frosting.
2 teaspoons Kahlua (optional) – Adds a rich coffee liqueur flavor.
Dark cocoa powder for dusting – The classic tiramisu finishing touch!

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt.
In a large bowl, using a stand mixer (or handheld mixer), beat the butter and sugar on medium speed for 3 minutes until light and fluffy.
Scrape down the sides of the bowl, then add the egg and vanilla. Mix on low speed for 30 seconds, just until combined.
Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Stop as soon as the dough comes together.

2. Shape and Bake the Cookies

Scoop out 1½ tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes or until the edges are lightly golden and the tops appear set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Make the Mascarpone Frosting

In a large mixing bowl or stand mixer fitted with a whisk attachment, beat the mascarpone, cream cheese, powdered sugar, vanilla, and salt on medium speed until creamy (about 1 minute).
With the mixer on medium-low speed, slowly drizzle in the cold heavy cream. Stop to scrape down the sides of the bowl.
Increase the speed to medium and beat until stiff peaks form (1 to 2 minutes).
If using, mix in the Kahlua until fully incorporated.

4. Frost and Decorate the Cookies

Transfer the frosting to a piping bag and cut a ½-inch wide opening at the tip.
Pipe the frosting onto the fully cooled cookies in a spiral motion, starting from the center.
Place a few tablespoons of dark cocoa powder in a fine-mesh sieve and dust the tops of the cookies for a classic tiramisu look.

Now your Tiramisu Cookies are ready to enjoy! These cookies taste best fresh but can be stored properly for later.

Storage & Reheating Instructions

To keep your Tiramisu Cookies fresh and delicious, follow these storage tips:

Short-Term Storage (Up to 3 Days)

Store the cookies in a single layer in an airtight container in the refrigerator.
For the best texture, enjoy them within 24 hours of baking.

Shape the cookie dough into balls, then place them on a baking sheet in the freezer until firm.
Transfer the frozen dough balls to a freezer-safe bag or container, separating layers with parchment paper.
Before baking, let the frozen dough sit at room temperature for 1 to 2 hours to ensure proper spreading.

Can I Freeze Frosted Cookies?

It’s best to freeze the cookies without frosting for the best texture.
If you must freeze frosted cookies, place them in a single layer with parchment paper between each layer in an airtight container.
Thaw in the refrigerator before serving.

Calories: 237 kcal
Carbohydrates: 22g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 51mg
Sodium: 129mg
Sugar: 12g

Expert Baking Tips

✔ Use room temperature ingredients – This helps everything blend smoothly and creates the best texture.
✔ Use cold heavy cream – It whips up much better, creating a stable frosting.
✔ Weigh your flour – Too much flour makes cookies dense; use a kitchen scale for accuracy.
✔ Don’t overmix the dough – Overmixing can make the cookies tough instead of soft.
✔ Cool completely before frosting – Warm cookies will cause the frosting to melt and slide off.

Frequently Asked Questions (FAQ)

1. Can I use regular coffee instead of espresso powder?

Yes! You can use finely ground espresso, instant espresso powder, or even instant coffee granules. However, instant coffee granules may have a milder flavor, so you might need to increase the amount slightly.

2. What can I use instead of mascarpone?

If you don’t have mascarpone, you can substitute it with all cream cheese, but keep in mind that the frosting will have a tangier taste. Mascarpone gives the frosting a smoother, buttery flavor.

Yes! You can:

Refrigerate the dough (covered) for up to 3 days before baking.
Freeze the cookie dough balls for up to 3 months (just thaw before baking).

4. Can I make these cookies without alcohol?

Absolutely! You can leave out the Kahlua or replace it with brewed espresso, rum extract, or cold brew concentrate for a non-alcoholic version.

5. How do I make the frosting without a piping bag?

No piping bag? No problem! You can:

Use a spoon or spatula – Spread the frosting in a swooping motion.
Use a plastic bag – Cut the corner off a Ziploc bag and pipe the frosting.

6. Can I double this recipe?

Yes! This recipe makes 18 cookies, but you can double all the ingredients to make a larger batch. Just bake in multiple batches to avoid overcrowding the oven.

Final Thoughts

These Tiramisu Cookies are a fun and delicious twist on the classic Italian dessert! They’re soft, chewy, and topped with a rich mascarpone frosting that makes every bite irresistible. Whether you’re making them for a party, a holiday, or just because—you won’t regret it!

Tried this recipe? Let us know!

Leave a comment below and tell us how they turned out!
Share your photos on social media and tag us—we’d love to see your creations!

Want more delicious cookie recipes? Try S’mores Cookies, Rocky Road Cookies, or German Chocolate Cookies for your next baking adventure! 🍪✨

Tiramisu Cookies

Ella

These Tiramisu Cookies bring all the rich, creamy flavors of classic tiramisu into a soft, chewy cookie. Each sugar cookie is infused with espresso, topped with a luscious mascarpone frosting, and finished with a dusting of cocoa powder. They’re easy to make and perfect for special occasions or an indulgent treat at home!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 18 Cookies

Calories 237 kcal

Ingredients

1⅔ cups 200g all-purpose flour
1 tablespoon cornstarch
1 tablespoon espresso powder
½ teaspoon baking soda
½ teaspoon salt
½ cup 113g unsalted butter, softened
⅔ cup 133g granulated sugar
1 large egg room temperature
2 teaspoons vanilla bean paste or vanilla extract
4 ounces 113g mascarpone cheese, room temperature
4 ounces 113g cream cheese, room temperature
½ cup 60g powdered sugar
½ teaspoon vanilla bean paste or vanilla extract
Pinch of salt
1 cup 240mL cold heavy cream
2 teaspoons Kahlua optional
Dark cocoa powder for dusting

Instructions

Make the Cookie Dough
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar on medium speed for 3 minutes until light and fluffy.
Scrape down the sides of the bowl, then add the egg and vanilla. Mix on low speed for 30 seconds, just until combined.
Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Stop once the dough is fully combined.
Bake the Cookies
Scoop 1½ tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes, or until the edges are lightly golden and the tops appear set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Mascarpone Frosting
In a stand mixer fitted with a whisk attachment, beat the mascarpone, cream cheese, powdered sugar, vanilla, and salt on medium speed until creamy (about 1 minute).
With the mixer on medium-low speed, slowly drizzle in the cold heavy cream. Stop and scrape down the sides of the bowl.
Increase the speed to medium and beat until stiff peaks form (1 to 2 minutes).
If using, mix in the Kahlua until fully incorporated.
Frost and Decorate the Cookies
Transfer the frosting to a piping bag and cut a ½-inch wide opening at the tip.
Pipe the frosting onto the fully cooled cookies in a spiral motion, starting from the center.
Lightly dust with dark cocoa powder using a fine-mesh sieve.

Notes

Use room temperature ingredients for the best texture.
Cold heavy cream is essential for a stable frosting.
Weigh your flour to avoid dry cookies.
Cool cookies completely before frosting to prevent melting.
For an alcohol-free version, replace Kahlua with espresso or skip it.