These easy tiramisu cookies are the perfect classic flavors of tiramisu, but baked into cookie form. The flavors of coffee mixed with creamy mascarpone are so yummy. These cookies are perfect for all occasions from casual to fancy celebrations.
Tiramisu is a popular and classic dessert - the flavors of coffee, marscapone and cocoa powder meld flawlessly together. But, sometimes, you just want a cookie - and that's where these tiramisu cookies come in.
Turning classic desserts into cookies is always fun, just like our apple pie cookies, carrot cake cookies and lemon meringue cookies.
These tiramisu cookies are a soft coffee flavored cookie that is topped with a creamy and sweet mascarpone frosting.
Ingredients
- Butter - softened + unsalted
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla
- Baking Soda
- Baking Powder
- Instant Espresso Powder
- Flour
- Mascarpone Cheese
- Powdered Sugar
- Vanilla
- Heavy Whipping Cream
- Cocoa Powder
See recipe card for quantities.
If you love tiramisu, but don't want cookies, try this limoncello tiramisu instead.
Instructions
Follow these super easy step-by-step photos and directions to bake up your own batch of tiramisu cookies.
Step one: Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Step two: Combine melted butter, granulated sugar and brown sugar on medium high speed until creamed together.
Step three: Add in egg and vanilla and mix until well combined.
Step four: Add in flour, salt, baking powder, baking soda and espresso powder. Mix on low, scraping down sides until well combined.
Step five: Measure out tablespoon sized balls of dough. Then, place a few inches apart on baking sheet.
Step six: Chill dough for 30 minutes. Then bake at 350 for 10 minutes.
Step seven: Combine heavy cream, mascarpone, powdered sugar and vanilla on low until combined.
Step eight: Bump up speed to medium high for 1 - 2 minutes until stiff peaks form.
Step nine: Transfer frosting to a piping bag with a large round tip and pipe a spiral on top of each cookie. Sprinkle with cocoa powder.
Hint: don't over mix the frosting or it will deflate. Just do it long enough to see peaks form.
Recipe Tips for Success
- Make sure cookies have cooled before adding frosting.
- You can just spread frosting with a knife if you don't have a piping bag.
- Cookies are done cooking with edges are set and lightly brown. Center will continue to harden as they cool.
Storage
They can be stored in an airtight container for 3 - 5 days in the fridge. They can be frozen for up to 6 months.
Tiramisu Cookies
Equipment
- Hand or Stand Mixer
- Baking Sheet
- Mixing bowl
- Measuring Cups + Spoons
- Piping Bag + Large Round Tip
Ingredients
For the cookies
- ½ cup Butter softened + unsalted
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Instant Espresso Powder
- 1 ¼ cup Flour
for the frosting
- 1 cup Mascarpone Cheese softened
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla
- ¾ cup Heavy Whipping Cream
- 1 tablespoon Cocoa Powder
Instructions
For the cookies
- Combine melted butter, granulated sugar and brown sugar on medium high for a few minutes until creamed together.
- Add in the egg and vanilla and mix again.
- Add in the remaining dry ingredients: flour, salt, baking soda, baking powder and espresso powder. Mix thoroughly, scraping down the sides often and mixing again.
- Measure out a heaping tablespoon or about 1 inch size dough balls - about the size of a ping pong ball - and roll into a ball. Place on a parchment lined baking sheet. Chill for about 30 minutes to prevent spread.
- Preheat the oven to 350 degrees. Line your baking sheets with parchment.
- Once the cookies have chilled, place them about 2 inches apart on your prepared baking sheets. Bake for about 10-12 or until the edges are slightly browned and the center is set.
For the frosting
- Combine heavy cream, mascarpone cheese, powdered sugar and vanilla on low until combined.
- Bump up the speed to medium/high for an additional 1-2 minutes or until stiff peaks form and the frosting holds its shape. Do not over mix or it will deflate.
- Transfer the frosting to a piping bag fitted with a large round tip. Chill in the fridge until ready to use.
- Once the cookies have cooled, pipe a spiral of frosting to cover the tops of each of the cookies.
- Sprinkle with a dusting of cocoa powder.
Notes
- Make sure cookies have cooled before adding frosting.
- You can just spread frosting with a knife if you don't have a piping bag.
- Cookies are done cooking with edges are set and lightly brown. Center will continue to harden as they cool.
- Don't over mix the frosting or it will deflate. Just do it long enough to see peaks form.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
