How to make tiramisu cookies?

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.

What can I use instead of mascarpone?

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.

Why did my mascarpone topping turn grainy or thin?

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.

Do tiramisu cookies need to be refrigerated?

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.

Can I make tiramisu cookies ahead of time?

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.

Tiramisu Cookies

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

Scale

For the espresso cookies:

1 2/3 cups (200 grams) all-purpose flour
1/3 cup (40 grams) confectioners' sugar
1 tablespoon espresso powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (100 grams) white sugar
1/2 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
1/2 cup (118 grams) heavy cream
3/4 cup (90 grams) confectioners' sugar
1 teaspoon vanilla
1 tablespoon (8 grams) cocoa powder (for dusting)

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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