Tiramisu cookies

Tiramisu cookies are here, and I am so over-the-moon excited to share this recipe with you today.

If you’ve ever loved the creamy, coffee-soaked layers of a classic tiramisu but didn’t want to make a whole dessert, these cookies are your answer. They taste like the real thing rich espresso flavor, a pillowy mascarpone frosting, and that signature dusting of cocoa powder on top. All in cookie form. Yes, really.

I first made these on a quiet Saturday afternoon while Barbara and Jennifer were doing homework at the kitchen table. I had leftover mascarpone in the fridge from another recipe and an intense craving for something coffee-flavored. One test batch later, and these were gone within the hour. James had three. Little Jordan snuck one off the cooling rack before I could even frost them.

Trust me, once you make these once, they’ll be on repeat.

If you love coffee-flavored desserts, you’ll also want to check out these Strawberry Cheesecake Bars — a great back-to-back bake for a weekend treat spread.

Why you’ll love these tiramisu cookies

• Ready in about 1 hour (including chill time) easy enough for any day of the week
• Chewy centers with slightly crisp edges the texture is chef’s kiss
• The mascarpone frosting is light, creamy, and not too sweet
• Real espresso flavor from instant espresso powder no fancy equipment needed
• They look impressive but are actually pretty simple to make
• Perfect for potlucks, holiday cookie trays, or just treating yourself on a slow afternoon

Ingredients needed for tiramisu cookies

For the cookie dough:

• 115 grams unsalted butter, room temperature
• 100 grams granulated sugar
• 50 grams brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 200 grams all-purpose flour
• 2 teaspoons instant espresso powder (this is the magic ingredient — don’t skip it)
• 1 teaspoon cornstarch (for that chewy texture)
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the mascarpone frosting:

• 115 grams mascarpone cheese, cold
• 60 ml heavy cream, cold
• 30 grams powdered sugar
• 1 tablespoon natural cocoa powder, for dusting

Substitution tip: No mascarpone? Full-fat cream cheese works fine just expect the frosting to taste a little tangier.

How to make tiramisu cookies step by step

1. Make the dough: Beat the butter with both sugars on medium speed for about 3 minutes until light and fluffy. Add the egg and vanilla extract and mix until just combined.
2. Add the dry ingredients: In a separate bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and salt. Gradually add this to the butter mixture on low speed. Mix until just combined do not overmix.
3. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or overnight). This step is key for thick, chewy cookies that hold their shape.
4. Bake: Preheat your oven to 175°C (350°F). Scoop the dough into 1.5-tablespoon balls and place them on a parchment-lined baking sheet, about 5 cm apart. Bake for 10–11 minutes the edges should look set but the centers will still look slightly underdone. That’s exactly what you want.
5. Cool completely: Let the cookies sit on the pan for 20 minutes before moving them to a wire rack. This is not optional! Do not rush this step, and definitely do not frost warm cookies.
6. Make the mascarpone frosting: Using a hand mixer, beat the cold mascarpone, cold heavy cream, and powdered sugar together for 2–3 minutes until fluffy and soft peaks form. Keep it in the fridge until you’re ready to frost.
7. Frost and dust: Pipe or spoon a generous swirl of mascarpone cream onto each cooled cookie. Then, using a fine mesh strainer, dust cocoa powder generously over the top just before serving.

How to store tiramisu cookies

Because of the mascarpone frosting, these need to be stored in the fridge.

• Place them in an airtight container and refrigerate for up to 3 days
• For best texture, let them sit at room temperature for about 10 minutes before eating
• I don’t recommend freezing frosted cookies the mascarpone doesn’t hold up well after thawing
• You can freeze the unfrosted cookie bases for up to 1 month, then thaw and frost fresh

Variations and tips for the best tiramisu cookies

• Boozy version: Right after baking, brush each cookie with a mix of 1 tablespoon espresso + 1 teaspoon Kahlúa. It mimics the soaked ladyfinger layer of classic tiramisu perfectly.
• Want stronger coffee flavor? Add an extra ½ teaspoon of espresso powder to the dough.
• Piping the frosting gives a prettier finish, but a spoon and a swirl works just as well don’t stress about it.
• Make sure your mascarpone and cream are cold before whipping. Warm mascarpone can turn grainy fast.
• Why chill the dough? Chilling helps the butter firm back up so the cookies bake thick and chewy instead of flat and crispy.

Frequently asked questions about tiramisu cookies

More recipes you’ll love

If these tiramisu cookies hit the spot, here are a few more recipes worth trying:

• Cinnamon Roll Bread Pudding warm, gooey, and totally comforting
• Banana Pudding Pie creamy, crowd-pleasing, and easy to make ahead
• Buttery Sugar Cookies a classic base recipe you’ll come back to again and again

A quick note before you go

These tiramisu cookies are honestly one of my favorite things I’ve made this year. The combination of espresso-flavored dough and creamy mascarpone frosting is just so good. They feel a little fancy but take almost no effort and that’s my favorite kind of recipe.

If you try them, I’d love to hear what you think! Drop a comment below and let me know how they turned out. And if you share them on Instagram, be sure to tag me I always love seeing your bakes.

Save this to your Pinterest board so you can come back to it whenever that tiramisu craving hits. Happy baking!

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