These Tiramisu Cookies are soft, fluffy, espresso filled treats topped with a creamy mascarpone swirl that tastes just like a bite sized version of the classic Italian dessert. The espresso cookie base is tender, lightly sweet, and scented with vanilla, making it the perfect canvas for that cloud of mascarpone frosting. Finished with a dusting of cocoa powder, each cookie delivers that unmistakable tiramisu magic in the most adorable cookie form.
Tiramisu is well loved for its layers of coffee soaked flavor, creamy mascarpone, and cocoa. These cookies capture all those elements in a quick, easy, no fuss way. Instead of soaking ladyfingers, you bake soft espresso cookies. Instead of assembling layers, you pipe a fluffy mascarpone topping. They taste elegant and impressive while being surprisingly simple to prepare. They look bakery perfect but require only basic mixing bowls and a hand mixer.
This tiramisu cookie recipe was inspired by my Coffee Cookies, and it pairs beautifully with a cup of espresso or a cozy mug of hot chocolate. Whether you are baking for a holiday cookie box, a dinner party, or a cozy weekend treat, these tiramisu cookies are guaranteed to stand out and disappear fast.
Why You'll Love This Recipe
- Classic tiramisu flavor. The espresso cookie base, creamy mascarpone topping, and cocoa dusting capture everything you love about tiramisu in a soft, sweet, handheld cookie.
- Bakery quality with simple steps. These cookies look elegant and professional, yet the recipe uses easy techniques and basic ingredients you probably already have.
- Light, creamy topping. The mascarpone and whipped cream mixture creates a fluffy, cloud like finish that feels luxurious without being heavy or overly sweet.
- Perfect for gifting or entertaining. They hold their shape, chill beautifully, and make a stunning addition to cookie trays, parties, or holiday dessert spreads.
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Ingredients and Substitutions
To make these easy Tiramisu Cookies, you will need the following ingredients (see recipe card below for quantities):
- all purpose flour - Provides the structure that keeps the cookies soft yet sturdy. You can substitute with a one to one gluten free flour blend if needed, though the cookies may spread slightly differently.
- confectioners' sugar - Adds sweetness while keeping the cookie crumb soft and delicate. It's also used in the topping to help create a thick, stable consistency.
- espresso powder - The key to getting true tiramisu flavor. You can use instant espresso powder as a substitute, though the flavor will be a little milder.
- baking soda + powder - Helps the cookies rise slightly so they stay soft in the center. Using both baking soda and baking powder ensures a soft, pillowy cookie.
- salt - Balances the sweetness in the cookie.
- white sugar - Sweetens the cookie dough and helps it cream properly with the butter, creating that soft, fluffy texture. If you prefer deeper sweetness, you can replace a spoonful of white sugar with brown sugar to add a hint of caramel flavor.
- butter - Softened butter is essential for a smooth, creamy dough. We use unsalted butter, but salted butter can be used if you reduce the added salt slightly.
- egg - Binds the dough together and adds moisture.
- vanilla extract - Deepens the flavor and complements the espresso perfectly. High quality vanilla makes a noticeable difference here since it plays a key role in balancing the bold coffee flavor. Vanilla is also used in the topping.
- mascarpone cheese - This is what gives the topping its classic tiramisu creaminess. Make sure it is slightly softened so it blends easily.
- heavy cream - Whips together with the mascarpone to form a light, fluffy topping.
- cocoa powder - The finishing touch. A light dusting of cocoa powder gives the cookies that signature tiramisu look.
Equipment
You will also need measuring cups and spoons, large bowls, a whisk, a electric mixer with a whisk attachment, a medium cookie scoop, a spatula, two parchment lined baking sheets, a piping bag with a large round tip, and a small sieve for dusting the cocoa powder. A baking tray for cooling or transporting finished cookies is useful too.
Instructions
Step 1: Make the espresso cookies
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, confectioners' sugar, espresso powder, baking soda, baking powder, and salt until well combined. Set aside.
Cream the butter and sugar
In a separate large mixing bowl, beat together the white sugar and softened butter using an electric hand mixer until light and fluffy, about 3 minutes.
Add the egg and vanilla
Beat in the egg and vanilla extract until fully combined and fluffy.
Combine wet and dry ingredients
Add the dry mixture to the wet mixture and beat again until a uniform cookie dough forms.
Scoop
Line two baking sheets with parchment paper. Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies evenly.
Bake
Bake in a 350°F preheated oven for 13-14 minutes, until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping.
Step 2: Make the tiramisu topping
Whip
In a large mixing bowl, beat together the mascarpone cheese, heavy cream, confectioners' sugar, and vanilla until stiff, fluffy peaks form.
Pipe
Transfer the mixture to a piping bag fitted with a large round tip. Pipe swirls onto fully cooled cookies.
Dust
Place cocoa powder in a mini sieve and dust it generously over the topping on top of the cookies. Enjoy immediately or refrigerate until serving.
Expert Tip: Chill the Topped Cookies Before Serving
Once piped, place the cookies in the fridge for at least 20 minutes before serving. This helps the mascarpone topping firm up slightly so each bite is creamy and smooth without sliding or melting. It also enhances the classic tiramisu flavor because the cocoa sits beautifully on chilled frosting.
More Tips and Tricks
- Use a kitchen scale. Using a kitchen scale to measure your flour gives the most consistent results and keeps the cookies soft rather than dry.
- Use room temperature ingredients. Softened butter and room temperature eggs help the dough mix evenly and create the soft, fluffy cookie texture these need. Cold ingredients make the dough dense and prevent proper mixing, which can lead to flat cookies. Let everything sit on the counter for about 30 minutes before starting. Mascarpone should also be slightly softened so it blends smoothly into the cream without clumping.
- Do not overbake the cookies. These cookies should stay soft in the center. Bake until the edges are set but not deeply browned. They may look slightly pale, which is perfect. Check them at the 12 minute mark and adjust based on your oven.
- Beat the mascarpone gently. Mascarpone can break if overmixed, so start the mixer slowly and stop once stiff peaks form. If you whip too long, the mixture can become grainy. Smooth mascarpone is essential for the traditional tiramisu flavor and texture.
- Sift the cocoa powder. Using a mini sieve creates the even, soft cloud of cocoa that tiramisu is known for. Dumping it directly can create bitter patches.
- Store the topping separately for parties. If you want to serve these later but keep them looking perfect, bake the cookies ahead of time and store the frosting in a container in the fridge. Pipe the topping right before serving for the freshest look and texture.
Recipe Variations
- Mocha tiramisu cookies. Add a tablespoon of cocoa powder to the dough for a chocolate espresso cookie base.
- Chocolate chip tiramisu cookies. Fold mini chocolate chips into the dough for added texture.
- Stronger espresso flavor. Add an extra teaspoon of espresso powder to the dough for a deeper coffee taste.
- Cinnamon dusted tiramisu cookies. Mix a little cinnamon with the cocoa powder for a warm twist.
- Tiramisu sandwich cookies. Spread the mascarpone filling between two cookies instead of piping on top.
- Lemon tiramisu cookies. Add a touch of lemon zest to the topping for a bright, refreshing twist.
Storage
How to Store
Place cookies in an airtight container and refrigerate for up to 3 days. Keep them chilled to maintain the texture of the mascarpone topping.
How to Reheat
These are served chilled or at room temperature, so no reheating is needed.
How to Freeze
Store the baked, unfrosted cookies in the freezer for up to 2 months. Freeze the topping separately or make it fresh when ready to serve. Do not freeze the frosted cookies.
How to Serve
These cookies taste like a miniature version of your favorite dessert, delivering all the flavors of tiramisu in an easy cookie format. Serve them chilled or slightly softened at room temperature. They pair beautifully with coffee, espresso, hot chocolate, or an after dinner dessert board. Because they look elegant and hold their shape well, they make a stunning addition to cookie boxes, holiday spreads, or special occasions. A final dusting of cocoa powder before serving makes them feel extra special.
These are my favorite drinks to serve with tiramisu cookies:
More Cookies
For more recipe ideas, check out our collection of cookie recipes, featuring everything from soft and chewy classics and festive holiday treats to fun flavored cookies and easy no chill options that bake up beautifully for any occasion.
FAQ
Tiramisu cookies are easy to make and come together in three simple stages. First, prepare the espresso cookie dough by whisking the dry ingredients, then creaming softened butter with sugar until fluffy. Mix in the egg and vanilla, then add the dry mixture and scoop the dough onto lined baking sheets. Bake until the edges are set and the cookies are soft and tender. Next, make the mascarpone topping by whipping mascarpone, heavy cream, confectioners sugar, and vanilla until stiff peaks form. Once the cookies are fully cooled, pipe the topping on each cookie and finish with a dusting of cocoa powder. Chill briefly to help the topping set before serving.
Mascarpone gives the topping its classic tiramisu flavor and silky texture, but you can substitute it with a combination of softened cream cheese and a splash of heavy cream. This creates a similar richness, although the flavor will be slightly tangier. Another option is using whipped ricotta, which is lighter but still creamy. For a dairy free version, use a vegan cream cheese and coconut cream mixture. Keep in mind that each substitute may alter the sweetness and texture, so adjust confectioners sugar as needed.
Mascarpone can become grainy if beaten too quickly or for too long. Use a lower speed and stop as soon as stiff peaks form. If your topping turned thin, the mascarpone may have been too warm. Place the mixture in the fridge for ten minutes to firm up, then gently whip again. Using cold heavy cream also helps the topping stabilize. Avoid overmixing once the texture is smooth.
Yes, the mascarpone topping requires refrigeration to maintain safety and texture. Store frosted cookies in an airtight container in the fridge. They remain soft and delicious even when chilled, and the cold temperature actually enhances the tiramisu flavor. If serving at a party, the cookies can sit out for about two hours at room temperature. For longer events, keep small batches chilled and replenish as needed.
Yes, these cookies are great for preparing ahead. You can bake the cookies one to two days in advance and store them in an airtight container at room temperature. The mascarpone topping can be whipped and stored in the fridge for up to 24 hours before piping. If making ahead for a party, pipe the topping the day of serving for the best texture and appearance. Once topped, the cookies should be kept chilled and served within three days. They taste even better after a short chill because the flavors meld beautifully.
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Recipe
Tiramisu Cookies
- Total Time: 40 minutes
- Yield: 12-18 cookies (depending on scoop size) 1x
- Diet: Vegetarian
Description
Tiramisu Cookies are soft espresso cookies topped with fluffy mascarpone cream and a dusting of cocoa. Elegant, easy, and perfect for coffee lovers.
Ingredients
For the espresso cookies:
- 1 ⅔ cups (200 grams) all-purpose flour
- ⅓ cup (40 grams) confectioners' sugar
- 1 tablespoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100 grams) white sugar
- ½ cup (113 g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
For the tiramisu topping:
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces for easier mixing
- ½ cup (118 grams) heavy cream
- ¾ cup (90 grams) confectioners' sugar
- 1 teaspoon vanilla
- 1 tablespoon (8 grams) cocoa powder (for dusting)
Instructions
Make the espresso cookies:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, confectioners' sugar, espresso powder, baking soda, baking powder, and salt until well combined. Set aside.
- In a separate large mixing bowl, beat together the white sugar and softened butter using an electric hand mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully combined and fluffy.
- Add the dry mixture to the wet mixture and beat again until a uniform cookie dough forms.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies evenly.
- Bake for 13-14 minutes, until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping.
Make the tiramisu topping:
- In a large mixing bowl, beat together the mascarpone cheese, heavy cream, confectioners' sugar, and vanilla until stiff, fluffy peaks form.
- Transfer the mixture to a piping bag fitted with a large round tip. Pipe swirls onto fully cooled cookies.
- Place cocoa powder in a mini sieve and dust it generously over the topping. Enjoy immediately or refrigerate until serving.
Notes
How to store: Place cookies in an airtight container and refrigerate for up to 3 days. Keep them chilled to maintain the texture of the mascarpone topping.
How to reheat: These are served chilled or at room temperature, so no reheating is needed.
How to freeze: Freeze the baked, unfrosted cookies for up to 2 months. Freeze the topping separately or make it fresh when ready to serve. Do not freeze the frosted cookies.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American, Italian
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