These Tiramisu Cookies are soft, chewy coffee cookies with a creamy, rich espresso mascarpone frosting. They’re like a cookie and tiramisu got together and had a baby! And yes, they taste just like your favorite tiramisu complete with a light dusting of cocoa powder. Perfect with your morning coffee, a special treat, or after-dinner dessert.
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Dessert Inspired Cookies
Are you a cookie lover? I’d much rather have cookies than other desserts so dessert-inspired cookies are my go-to. It takes any cookie from ordinary to extraordinary by matching the flavors to your favorite desserts! Plus you can enjoy them without the need of a fork or plate!
Think Coffee Cake Cookies for breakfast instead of the usual coffee cake or enjoying Creme Brulee Cookies with the rich flavors of your favorite crème brulee for a handheld treat. Not to mention a combination of your favorite candy and cheesecake in these yummy Turtle Cheesecake Cookies. Are you getting on the bandwagon for dessert inspired cookies yet?
Why Make This Tiramisu Cookies Recipe
A Bite-Sized Taste of Italy! Tiramisu, the iconic creamy Italian dessert, is transformed into delightful cookies. Each one captures the rich, flavorful layers of traditional tiramisu.
No Fuss, No Muss! These cookies are easy to make. No chilling the dough or hard to follow steps. From mixing bowl to oven, you'll be done in no time.
Easy Frosting! The espresso mascarpone frosting is as simple as it gets. It’s whipped up super quick and has all the creamy texture and coffee-infused flavor that tastes like the best tiramisu ever!
Coffee Lovers Favorite! Packed with a hearty dose of espresso, both in the cookie and the frosting for all of us coffee addicts.
Tastes Like Tiramisu! These soft, chewy cookies with mascarpone frosting give you all the delightful flavors of a classic tiramisu without the need for a fork or plate.
Ingredients
Check out the simple ingredients that make up these heavenly cookies. The exact measurements are in the printable recipe card below.
- Unsalted Butter: Browned to perfection to add a rich, nutty depth to every bite.
- Granulated Sugar: The sugar doesn’t just sweeten but blends everything together.
- Egg: Works as a binder that keeps your cookie together.
- Vanilla Extract: Just a teaspoon enhances all the flavors.
- Espresso Powder: Gives the cookies their coffee kick, a bold flavor of classic tiramisu.
- All-Purpose Flour: Gives the cookies structure and chewiness.
- Cornstarch: The secret to making your cookies melt-in-your-mouth tender.
- Baking Powder & Baking Soda: Helps lift the cookies making them fluffy & light.
- Mascarpone Cheese: The main frosting ingredient, brings that tiramisu creaminess.
- Powdered Sugar: Sweetens and smooths your frosting.
- Heavy Whipping Cream: Adds the light, airy lift to your frosting.
- Cocoa Powder: Dusted over the top for the perfect tiramisu finish.
How to Make Tiramisu Cookies
For the cookies:
- Brown the butter, pour into a mixing bowl then add sugar, egg, and vanilla extract.
- Whisk until combined.
- In another bowl, combine flour, cornstarch, espresso powder, baking soda, and baking powder. Stir well.
- Pour the dry ingredients into the wet ingredients and fold them together to form a thick dough.
- Use a 1" cookie scoop and scoop dough onto a parchment-lined baking sheet, keeping them about 2" apart as they will spread.
- Bake the cookies at 350°F for 20 minutes or until they are puffy and slightly cracked. Let cool.
For the frosting:
- In a mixing bowl, combine the mascarpone cheese, powdered sugar, and espresso powder. Mix with a mixer until combined.
- Continue to blend while adding the vanilla extract.
- Slowly pour in the heavy whipping cream with the mixer on low speed and beat until incorporated.
- Once it is mixed, turn the mixer to a higher speed and whip until light and fluffy.
- When the cookies are cool, place the frosting in a piping bag fitted with a large star tip. Pipe mascarpone frosting on top of each cookie, covering the entire top.
- Dust the cookies with cocoa powder.
You'll love all the layers these espresso sugar cookies have. These thick coffee cookies are rich with espresso flavor and their texture is deliciously soft and chewy. And the addition of the velvety, creamy espresso mascarpone frosting just puts them over the top. They'll be a hit with coffee lovers and dessert lovers alike.
Recipe Tips
Here are some insider tips to make sure your cookies are not just good, but "can't stop eating them" great!
- Measure the Flour Correctly: It's the key to baking success! Fluff the flour with a spoon, scoop it into your measuring cup, and level it off with the back of a knife. If you want to be more accurate, you can use a kitchen scale.
- Don’t Overmix the Dough: Keep it gentle. Once you add the flour, mix just until everything is combined. Overdoing it can lead to tough cookies.
- Uniform Cookie Size: Use a cookie scoop to make sure all your cookies are the same size. This will help them bake evenly.
- Perfectly Round Cookies: Want your cookies to look like they came from a bakery? As soon as they come out of the oven, place a large biscuit cutter that's wider than the cookie around the cookie. Use a circular motion to gently nudge the edges back into a perfect circle.
- Completely Cool Before Frosting: Let the cookies cool to room temperature before you add the mascarpone espresso frosting. If they're too warm, the frosting will melt and slide right off.
- Pipe the Frosting: Make your cookie a thing of beauty by piping on the frosting.
Make Ahead
By preparing your dough and frosting ahead of time, you can split the work into easier sections. This makes baking these cookies even more relaxing and fun!
Dough Prep:
Prepare the cookie dough a day or two in advance and scoop it into balls. You can either store these dough balls in an airtight container or simply cover them with plastic wrap and refrigerate overnight. When you're ready, just bake them as directed.
Want to plan even further ahead? No problem! Scoop the dough into balls and place them on a parchment-lined baking sheet to freeze. Once solid, transfer them to a freezer-safe container where they can stay for up to 2 months. When it's time to bake, thaw the dough balls in the fridge overnight, then bake as usual.
Frosting Prep:
Simply whip up the frosting as directed and store it in an airtight container in the refrigerator for up to three days. Before using, let it sit at room temperature for a bit to soften, which will make it easier to spread or pipe onto your cookies.
Alternatively, if you need to plan weeks ahead, the frosting can be frozen for up to one month. To use, thaw it in the refrigerator overnight. It might separate slightly after being in the freezer, so give it a quick whip on the day you're decorating your cookies to bring it back to its fluffy consistency.
How to Store the Cookies and How Long They Last
After you've baked these irresistible Tiramisu Cookies, you'll want to make sure they stay as delicious as the day you made them.
Short-Term Storage: For cookies you plan to enjoy soon, place them in an airtight container. To keep the layers of frosting from sticking, place parchment paper between each layer of cookies. Store them in the refrigerator and enjoy them within a week. They'll taste as fresh and creamy as when you first piped that mascarpone frosting!
Long-Term Freezing: If you've made a larger batch and are thinking ahead, these cookies also freeze beautifully. Arrange the frosted cookies in a single layer on a baking sheet and freeze them briefly until the frosting is hard. Then, transfer them to an airtight container, using parchment paper between the layers to prevent sticking. They can be kept frozen like this for up to 3 months. When you're ready to enjoy them, just thaw the cookies in the refrigerator overnight.
More Cookie Recipes
Craving more? Whether they're infused with coffee or espresso or simply perfect with a cup of coffee, these cookie recipes will be gobbled up before you know it.
- Coffee Cookies
- Cookie Butter Cookies
- Espresso Chocolate Chip Cookies
- Heath Bar Cookies
- Cereal Cookies
Find lots of easy recipes for cookies right here on 2CM!
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Tiramisu Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter browned
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon espresso powder
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Mascarpone Frosting
- 8 ounces mascarpone cheese
- 1 ½ cups powdered sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- Cocoa powder for dusting
Instructions
Cookies
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Brown the butter, melting it in a saucepan until it is nutty and brown pieces are on the bottom of the pan. Pour into a mixing bowl.
- Add the sugar, egg, and vanilla extract. Whisk until combined.
- Combine flour, cornstarch, espresso powder, baking soda, and baking powder. Pour the dry ingredients into the wet ingredients and fold the ingredients together until a thick dough forms.
- Use a 1-inch cookie scoop to place large balls of dough onto the prepared baking sheet, keeping them about 2 inches apart.
- Bake the cookies for 20 minutes or until they are puffy and slightly cracked.
- While the cookies are baking, make the mascarpone frosting.
Mascarpone Frosting
- In a mixing bowl, add the mascarpone cheese, powdered sugar, and espresso powder. Mix with a mixer until combined. Add the vanilla extract and blend again.
- Slowly pour in the heavy whipping cream with the mixer on low speed until incorporated. Once fully mixed, turn up the speed to high and whip the frosting until light and fluffy.
- Transfer the frosting into a piping bag fitted with a large metal tip.
- Allow the cookies to cool completely before frosting.
- Pipe dollops of mascarpone frosting on top of each cookie.
- Dust the cookies with cocoa powder.
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