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Tiramisu Cookies – A Dessert Mashup You’ll Love

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.
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Prep Time 20 minutes
bake & time 30 minutes
Total Time 50 minutes
Servings: 18 sandwich cookies
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk & spatula
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Piping bag (for filling)

Method
 

Step 1 – Make the Cookie Dough
  1. In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
  2. In another bowl, beat butter with brown sugar and granulated sugar until light and fluffy.
  3. Add egg, agave (or honey), and vanilla. Mix well.
  4. Gradually fold in dry ingredients until dough forms.
Step 2 – Bake the Cookies
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Scoop tablespoon-sized portions of dough onto baking sheet, spacing 2 inches apart.
  3. Bake 10–12 minutes, until edges are set but centers are slightly soft.
  4. Cool on wire racks.
Step 3 – Make the Mascarpone Cream Filling
  1. Beat mascarpone, confectioners’ sugar, and heavy cream until smooth and fluffy.
  2. Transfer filling to a piping bag.
Step 4 – Assemble the Cookies
  1. Pipe a layer of mascarpone cream onto the flat side of one cookie.
  2. Top with another cookie to create a sandwich.
  3. Dust tops with cocoa powder before serving.

Notes

🧊 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.