Tiramisu Cookies: The Perfect Fusion of Two Classics
Tiramisu Cookies combine the best of both worlds—cookies and the iconic Italian dessert tiramisu. The result is a rich, indulgent treat that captures the essence of tiramisu in a perfectly baked, coffee-flavored cookie. These soft and thick cookies are topped with a smooth, velvety mascarpone cream, then finished off with a dusting of cocoa powder, making each bite a delightful journey of textures and flavors. The warm, comforting coffee notes of the cookies blend seamlessly with the creamy, luxurious mascarpone topping, creating a dessert that feels both familiar and exciting. If you’re a fan of tiramisu and cookies, this recipe is your dream come true. Whether you’re serving them for a family gathering, holiday, or as a simple treat to satisfy your sweet tooth, Tiramisu Cookies are sure to impress and become a favorite.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 11 minutes
- Yield: 11 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg (57–60 g with shell)
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
For the Mascarpone Cream:
- 180 g mascarpone cheese
- 1 teaspoon vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tablespoon cocoa powder (for dusting)
Instructions
- Prepare the Cookie Dough: Start by melting the butter in the microwave or on the stovetop over low-medium heat. Be careful not to let the butter bubble, as this will cause it to lose liquid and affect the texture of your dough. Once melted, pour the butter into a large mixing bowl and let it cool down to room temperature. You can speed this process by placing the bowl in the fridge for about 20 minutes.
- Mix the Wet Ingredients: Once the butter has cooled, add the granulated sugar and dark brown sugar to the bowl. Use a spatula to whisk the ingredients together for about 1 minute until the mixture is smooth and well combined. If you prefer, you can also use a stand mixer with the paddle attachment for this step. Add the egg and vanilla extract to the bowl and mix again until everything is combined and smooth.
- Prepare the Dry Ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, instant espresso powder, and salt. The instant espresso powder will add that signature coffee flavor to the cookies, giving them a true tiramisu-inspired taste. Once mixed, add the dry ingredients to the wet mixture and fold them together gently with a spatula until everything is just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Form the Cookie Dough: Using a 2-tablespoon (1.3 ounce) cookie scoop, scoop out 11 dough portions and place them on a baking tray lined with parchment paper. Roll each portion into a ball between your hands to ensure even baking. Place the formed cookie dough balls in the fridge to chill for 1 hour. This resting time will help the cookies hold their shape while baking and result in a thicker, chewier texture.
- Bake the Cookies: Preheat your oven to 355ºF (180ºC) and line a baking sheet with parchment paper. Once the dough has chilled, place 6 cookies per tray to ensure they have enough space to spread out as they bake. Bake the cookies one tray at a time for 10-11 minutes, or until the edges are lightly golden. The centers should still look soft and slightly underbaked, as they will firm up as they cool. After baking, allow the cookies to rest on the tray for 3 minutes to set. Then, use a spatula to transfer them to a cooling rack and let them cool completely.
- Prepare the Mascarpone Cream: While the cookies are cooling, prepare the mascarpone cream. In a medium bowl, combine the mascarpone cheese, vanilla extract, confectioners sugar, and agave or honey. Whip the mixture with an electric mixer or in a stand mixer using the whisk attachment until it reaches stiff peaks and holds its shape. The mascarpone cream should be light, fluffy, and smooth, with a slightly sweet flavor. If you’re preparing the cream ahead of time, cover the bowl with plastic wrap and place it in the fridge until you’re ready to serve the cookies.
- Assemble the Tiramisu Cookies: Once the cookies have cooled, it’s time to assemble the dessert. Add the mascarpone cream to a piping bag fitted with a piping tip (such as a Wilton 2A). Pipe the mascarpone cream on top of each cookie, starting from the center and moving outward in a swirl pattern. This will create a beautiful, generous topping for each cookie. After piping the cream, take 1 tablespoon of cocoa powder and place it in a fine mesh sieve. Gently dust the cocoa powder over the mascarpone cream to finish the cookies with the perfect touch of chocolate flavor.
Notes
- For a lighter cookie: If you prefer a softer, cake-like texture, you can reduce the baking time slightly to achieve a more delicate crumb. Additionally, you can replace some of the butter with Greek yogurt for a lighter version of the dough.
- Use different sweeteners: If you don’t have agave or honey, you can substitute with maple syrup or a different liquid sweetener. Just be aware that this might slightly change the texture of the cream.
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Be sure to check the rest of the ingredients to ensure they are gluten-free.
- Flavor variations: You can infuse the cream with other flavors, such as a hint of orange zest or a splash of rum, to give the cookies a unique twist.
- Vegan options: Use a dairy-free butter substitute and vegan mascarpone cheese or coconut cream in place of the mascarpone cheese. Be sure to use a plant-based milk and cream for the whipped topping.