🎉 Introduction
Tiramisu is beloved for its layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa. But what if you could capture that same indulgent flavor in a cookie? These Tiramisu Cookies do just that! Imagine a chewy cookie base infused with espresso and vanilla, sandwiched with mascarpone cream, and finished with a cocoa dusting.
They’re elegant enough for dinner parties, fun enough for holidays, and easy enough for weekday baking. If you love tiramisu but want a portable, creative version, these cookies will become your new go-to treat.
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Whisk & spatula
- Measuring cups & spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag (for filling)
🛒 Ingredients
🥚 Fresh Produce:
- 1 egg
🍯 Condiments:
- 20 g agave or honey
🌾 Dry & Pantry:
- 230 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 100 g dark brown sugar
- 100 g granulated sugar
- 90 g confectioners’ sugar (for filling)
- 1 tbsp unsweetened cocoa powder (for dusting)
- ½ tsp salt
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
🥛 Dairy:
- 110 g butter, softened
- 120 g heavy cream
- 180 g mascarpone cheese
👩🍳 Directions
Step 1 – Make the Cookie Dough
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter with brown sugar and granulated sugar until light and fluffy.
- Add egg, agave (or honey), and vanilla. Mix well.
- Gradually fold in dry ingredients until dough forms.
Step 2 – Bake the Cookies
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
6. Scoop tablespoon-sized portions of dough onto baking sheet, spacing 2 inches apart.
7. Bake 10–12 minutes, until edges are set but centers are slightly soft.
8. Cool on wire racks.
Step 3 – Make the Mascarpone Cream Filling
9. Beat mascarpone, confectioners’ sugar, and heavy cream until smooth and fluffy.
10. Transfer filling to a piping bag.
Step 4 – Assemble the Cookies
11. Pipe a layer of mascarpone cream onto the flat side of one cookie.
12. Top with another cookie to create a sandwich.
13. Dust tops with cocoa powder before serving.
🍽️ Servings & Timing
- Servings: ~18 sandwich cookies
- Prep Time: 20 minutes
- Bake Time: 12 minutes
- Assembly: 15 minutes
- Total Time: ~45 minutes
🧊 Storage & Reheating
- Store filled cookies in fridge up to 3 days.
- Unfilled cookies can be stored at room temp for 5 days.
- Freeze cookies (without filling) up to 2 months.
🥄 Variations
- Boozy Tiramisu Cookies: Add 1 tsp coffee liqueur to filling.
- Single-Layer: Skip sandwiching and just pipe cream swirls on top of cookies.
- Mocha Twist: Add 1 tsp cocoa powder to the cookie dough.
- Holiday Version: Top with shaved chocolate or cinnamon.
❓ 10 FAQs
- Do these taste like real tiramisu?
Yes — coffee, mascarpone, and cocoa recreate the classic flavor. - Can I use cream cheese instead of mascarpone?
Yes, but flavor will be tangier. - Do I need instant espresso powder?
It gives the best flavor, but strong instant coffee works. - Can I make them egg-free?
Replace the egg with ¼ cup unsweetened applesauce. - Do I have to refrigerate them?
Yes, once filled with mascarpone cream. - Can I make them smaller?
Yes, use teaspoon-sized dough for bite-sized versions. - Can I make ahead for a party?
Bake cookies ahead, fill the day of serving. - What’s the best cocoa powder to use?
Unsweetened Dutch-process for a smoother taste. - Do they get soggy in the fridge?
Over time, yes — best eaten within 2 days. - Can I add chocolate chips?
Yes, for a chewy-chocolatey bite.
🏁 Conclusion
These Tiramisu Cookies are the perfect dessert mashup — chewy, coffee-flavored cookies with creamy mascarpone filling and a cocoa dusting. They’re elegant, fun, and ideal for any occasion where you want something both familiar and unique.
Tiramisu Cookies – A Dessert Mashup You’ll Love
Ingredients
Equipment
Method
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter with brown sugar and granulated sugar until light and fluffy.
- Add egg, agave (or honey), and vanilla. Mix well.
- Gradually fold in dry ingredients until dough forms.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop tablespoon-sized portions of dough onto baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are set but centers are slightly soft.
- Cool on wire racks.
- Beat mascarpone, confectioners’ sugar, and heavy cream until smooth and fluffy.
- Transfer filling to a piping bag.
- Pipe a layer of mascarpone cream onto the flat side of one cookie.
- Top with another cookie to create a sandwich.
- Dust tops with cocoa powder before serving.
Notes
Yes — coffee, mascarpone, and cocoa recreate the classic flavor. Can I use cream cheese instead of mascarpone?
Yes, but flavor will be tangier. Do I need instant espresso powder?
It gives the best flavor, but strong instant coffee works. Can I make them egg-free?
Replace the egg with ¼ cup unsweetened applesauce. Do I have to refrigerate them?
Yes, once filled with mascarpone cream. Can I make them smaller?
Yes, use teaspoon-sized dough for bite-sized versions. Can I make ahead for a party?
Bake cookies ahead, fill the day of serving. What’s the best cocoa powder to use?
Unsweetened Dutch-process for a smoother taste. Do they get soggy in the fridge?
Over time, yes — best eaten within 2 days. Can I add chocolate chips?
Yes, for a chewy-chocolatey bite. 🏁 Conclusion
These Tiramisu Cookies are the perfect dessert mashup — chewy, coffee-flavored cookies with creamy mascarpone filling and a cocoa dusting. They’re elegant, fun, and ideal for any occasion where you want something both familiar and unique.
