Get ready to experience the flavors of Italy’s beloved dessert in a convenient cookie form! These Tiramisu Cookies are a delightful twist on the classic Italian treat, bringing together the rich flavors of coffee, mascarpone, and cocoa in a bite-sized package. Perfect for satisfying your sweet tooth or impressing guests at your next gathering, these cookies are sure to become a new favorite!
Why You’ll Love This Recipe
- Irresistible Flavor Combination: These cookies perfectly capture the essence of tiramisu with their coffee-infused base and creamy mascarpone frosting.
- Easy to Make: Don’t let the fancy name fool you – these cookies are surprisingly simple to whip up!
- Versatile: Great for dessert, with coffee, or as a special treat any time of day.
- Crowd-Pleaser: Watch these disappear at parties and gatherings – they’re always a hit!
Ingredients You’ll Need
- All-purpose flour: The foundation of our cookie dough.
- Cornstarch: Adds a tender, melt-in-your-mouth texture.
- Espresso powder: Brings that essential coffee flavor to the cookies.
- Butter: Use unsalted for best flavor control.
- Sugar: Sweetens the deal and helps create that perfect cookie texture.
- Egg: Binds everything together.
- Vanilla bean paste: For an extra punch of flavor.
- Mascarpone and cream cheese: The dynamic duo for our creamy frosting.
- Heavy cream: Whips up to create a light, fluffy frosting.
- Kahlua: Optional, but adds a nice boozy kick.
- Cocoa powder: For that classic tiramisu dusting.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Chocolate Chip: Add mini chocolate chips to the cookie dough for extra indulgence.
- Almond Flavor: Swap vanilla for almond extract in the cookies or frosting.
- Mocha Madness: Drizzle melted chocolate over the frosted cookies.
- Rum Raisin: Soak raisins in rum and add to the cookie dough for a boozy twist.
How to Make Tiramisu Cookies
Step 1: Prepare the Cookie Dough
Mix your dry ingredients in one bowl and cream butter and sugar in another. Combine them gently, adding the egg and vanilla.
Step 2: Shape and Bake
Roll the dough into balls, place on baking sheets, and bake until golden and puffy.
Step 3: Whip Up the Frosting
Beat together mascarpone, cream cheese, and sugar. Gradually add cream and whip until fluffy.
Step 4: Decorate and Dust
Pipe the frosting onto cooled cookies and dust generously with cocoa powder.
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Ensure butter, eggs, and cheeses are at room temp for smooth mixing.
- Don’t Overmix: Mix the dough just until combined to keep cookies tender.
- Chill the Dough: If it’s too soft, chill for 30 minutes before shaping.
- Even Sizing: Use a cookie scoop for uniform cookies that bake evenly.
How to Serve
These Tiramisu Cookies are perfect on their own, but why stop there? Serve them:
- Alongside a steaming cup of espresso or cappuccino
- As part of a dessert platter with fresh berries and chocolate truffles
- Crumbled over vanilla ice cream for a decadent sundae
Make Ahead and Storage
Storing Leftovers
Keep in an airtight container in the fridge for up to 3 days. The cookies will soften slightly but remain delicious.
Freezing
Freeze unfrosted cookies for up to 3 months. Thaw and frost before serving.
Reheating
These cookies are best enjoyed cold or at room temperature.
FAQs
Can I make these cookies without espresso powder?
Yes, you can omit it, but you’ll lose some of that classic tiramisu flavor. Consider substituting with instant coffee.
How do I keep the frosting from melting?
Make sure your cookies are completely cool before frosting. If it’s warm, chill the frosted cookies for 15-20 minutes to set.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
How far in advance can I make these?
For best results, make and frost these cookies no more than a day in advance. The flavors meld beautifully overnight!
Indulge in the delightful fusion of Italian dessert elegance and classic cookie comfort with these Tiramisu Cookies. They’re the perfect way to satisfy your sweet tooth while impressing friends and family with your baking skills. So, preheat that oven and get ready to create a little piece of Italy right in your kitchen!
Print
Tiramisu Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian-Inspired
Description
Indulge in the perfect blend of coffee and cream with these delectable Tiramisu Cookies. These soft, espresso-infused cookies are topped with a luscious mascarpone frosting and dusted with cocoa powder, capturing the essence of the classic Italian dessert in a handheld treat.
Ingredients
For the Cookies:
- 1 2/3 cups all-purpose flour (200g)
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 2/3 cup granulated sugar (133g)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste
For the Frosting:
- 4 ounces mascarpone cheese, room temperature (113g)
- 4 ounces cream cheese, room temperature (113g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla bean paste
- Pinch of salt
- 1 cup cold heavy cream (240mL)
- 2 teaspoons Kahlua (optional)
- Dark cocoa powder for dusting
Instructions
- Prepare the oven: Preheat the oven to 350°F. This step ensures that the oven is at the correct temperature when you’re ready to bake the cookies.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt. This step evenly distributes the leavening agents and flavoring throughout the dry ingredients.
- Cream butter and sugar: In the bowl of a stand mixer with the paddle attachment (or a large bowl using a handheld mixer), beat the butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. This process incorporates air into the mixture, resulting in lighter cookies.
- Add wet ingredients: Add the egg and vanilla, then mix on low speed for about 30 seconds, just until combined. Overmixing at this stage can lead to tough cookies.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until combined. This gentle incorporation prevents overmixing and ensures tender cookies.
- Shape cookies: Scoop 1½ tablespoon-sized portions (about 30g) and roll each into a neat ball. Place the cookies about 2 inches apart on two parchment or silicone-lined baking sheets.
- Bake cookies: Bake for 9 to 10 minutes or until the edges are lightly golden and the cookies are puffed and dry on top. Let them cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.
- Prepare frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream cheese, confectioners’ sugar, vanilla, and salt on medium speed until creamy and well combined, about 1 minute.
- Whip cream into frosting: With the mixer running on medium-low speed, slowly drizzle in the cream. Once added and the mixture is creamy, stop and scrape down the bowl. Increase the speed to medium and beat until fluffy, stiff peaks form, 1 to 2 minutes. Mix in the Kahlua, if using.
- Frost cookies: Transfer the icing to a piping bag and cut a ½-inch wide opening from the tip. Pipe the icing on the top of each cookie, starting in the center and piping around in a concentric-circle-like shape.
- Finish and serve: Place a few tablespoons of cocoa powder in a sifter or fine mesh sieve and sprinkle over top. Serve the cookies immediately, or store in a single layer in an air-tight container in the refrigerator for up to 3 days, though they have the best texture if eaten within the first 24 hours.
Notes
- Use room temperature ingredients for easier blending and better texture.
- Cold heavy cream whips up better, creating a more stable frosting.
- Weighing flour ensures accuracy; if using cups, fluff, spoon, and level the flour.
- Avoid overmixing the cookie dough to prevent tough cookies.
- Cool cookies completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
