These simple tiramisu cookies have all the classic tiramisu flavors in cookie form! Each soft sugar cookie has the perfect coffee flavor in every bite, and the rich, creamy mascarpone and cream cheese frosting with a dash of Kahlua emulates the mousse-like filling in a traditional tiramisu. A generous sprinkle of cocoa powder is a decadent finishing touch.
My tiramisu cookie recipe makes a generous batch of 18 cookies, so they’re a great treat option for a family gathering. Just keep in mind that while they will keep for up to 3 days, I recommend enjoying them within 24 hours for the best texture. For more cookie recipes, try my s’mores cookies, rocky road cookies, and german chocolate cookies.
Ingredients
All-purpose flour & cornstarch — this combination creates cookies that turn out perfectly soft in the center with a chewy edge. The cornstarch also prevents them from spreading too much while baking.
Espresso powder — espresso powder adds one of the signature flavors of tiramisu.
Baking soda — essential for fluffy cookies that spread just enough in the oven.
Butter — I recommend using unsalted butter, but if you only have salted butter on hand, just omit the additional salt.
Sugar — granulated sugar sweetens the cookies.
Egg — an egg helps to bind the cookie dough and gives it a great texture when baked.
Vanilla — vanilla bean paste enhances the flavors in both the cookies and the frosting. You can use vanilla extract if you prefer.
Mascarpone & Cream Cheese — these soft, creamy cheeses are whipped together to make the velvety, luscious frosting.
Powdered sugar — powdered sugar dissolves quickly, making it a good choice for frosting.
Heavy cream — cold heavy cream adds richness and flavor and also whips up into a stable frosting.
Kahlua — Kahlúa is a coffee liqueur that adds even more coffee flavor. It is optional in the frosting, so feel free to leave it out if you do not consume alcohol.
Dark cocoa powder — use a dark cocoa powder for the richest chocolate flavor. I use Dutch-processed cocoa powder to dust the cookies.
How To Make Tiramisu Cookies
1. In a medium bowl, whisk the flour, cornstarch, espresso powder, baking soda, and salt.
2. In the bowl of a stand mixer with the paddle attachment, combine the softened butter and sugar. Beat on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla bean paste, and then mix on low speed for about 30 seconds, just until combined.
3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix just until combined.
4. Scoop 1½ tablespoon-sized portions and roll into balls. Place the cookies about 2 inches apart on two parchment paper- or silicone-lined baking sheets. Bake at 350°F 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 wire rack to cool completely before frosting.
5. To make the mascarpone frosting, beat the mascarpone, cream cheese, confectioners’ sugar, vanilla, and salt on medium speed in the bowl of a stand mixer fitted with the whisk attachment.
6. With the mixer running on medium-low speed, slowly drizzle in the heavy cream. Once the mixture is creamy, stop and scrape down the sides of the bowl. Increase the speed to medium and beat until stiff peaks form. Mix in the Kahlua, if using.
7. 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 room-temperature cookie, starting in the center of the cookie and piping around in a concentric-circle-like shape.
8. Place a few tablespoons of cocoa powder in a sifter or fine mesh sieve and sprinkle over the top of the tiramisu cookies.
Should I Use Espresso Grounds or Instant Espresso?
You can use either! I used a very finely ground espresso powder that I love for baking, but regular ground espresso, instant espresso powder, or instant coffee granules both work. If using ground espresso, I’d recommend looking for smaller, finer grounds, as the larger grounds can be gritty.
Can I Make the Cookie Dough in Advance?
Yes. Shape the cookie dough into balls, cover tightly, and chill for up to 3 days.
To store the cookie dough for longer, freeze it! Once you shape the cookie dough into balls, flash freeze them until solid. Transfer the frozen dough balls to a freezer bag or freezer-safe container (with parchment paper between any layers to prevent sticking) and freeze for up to 3 months. Set the frozen cookie dough balls out for about 1 to 2 hours before baking so they spread properly.
Ways To Frost The Cookies
- Piping: Use an open round piping tip for a smooth spiral. Start in the center of the cookie and work your way to the edges in a spiral shape. You can also use a decorative piping tip, like an open star tip, and pipe lines or other designs on top of the cookies!
- Swooping: This is a good option if you don’t have piping equipment, as you don’t need any special tools! Dollop a scoop of frosting on top and swoop it out to the edges of the tiramisu cookies with an offset spatula or the back of a teaspoon.
Pro Tips For Making This Recipe
- Use room temperature ingredients. Aside from the heavy cream, set out the other refrigerated ingredients about an hour or so before you start baking. They are easier to blend when not straight out of the fridge. You can find tips in my post about how to soften butter if you are short on time!
- Use cold heavy cream. It whips up much better than warm heavy cream, which helps form a stable frosting.
- Weigh the flour. Using a kitchen scale is the most accurate way to measure flour. If you don’t have a scale, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
- Don’t overmix the cookie dough. The tiramisu cookies will turn out tough instead of tender because the gluten will over-develop.
- Cool the cookies completely before frosting. Frosting will melt and slide right off warm cookies.
Frequently Asked Questions
You can refrigerate these tiramisu cookies in a single layer in an airtight container for up to 3 days. But they have the best texture if eaten within 24 hours of baking.
You can use all cream cheese if you don’t have mascarpone, but keep in mind that the frosting will be a lot more tangy. Mascarpone has a much milder, more buttery flavor than cream cheese.
You can use rum, brewed espresso, or cold brew concentrate instead of Kahlúa. If you don’t want to add Kahlúa, feel free to just leave it out of the frosting.
If you love this recipe try these out!
If you’ve tried this tiramisu cookies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Tiramisu Cookies Recipe
Equipment
- 1½ tablespoon triggered cookie scoop
- Stand mixer with paddle attachment or handheld electric mixer
- Double boiler
Ingredients
For the Cookies:
- 1⅔ cups all-purpose flour (200g)
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ⅔ 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)
- ½ cup powdered sugar (60g)
- ½ teaspoon vanilla bean paste
- Pinch of salt
- 1 cup cold heavy cream (240mL)
- 2 teaspoons Kahlua optional
- Dark cocoa powder for dusting
Instructions
For the Cookies:
- Preheat the oven to 350°F.
- In a medium mixing bowl, whisk to combine the flour, cornstarch, espresso powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment (or a large bowl using a handheld mixer), combine the butter and sugar. Beat on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla then mix on low speed for about 30 seconds, just until combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until combined.
- 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 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.
For the 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.
- With the mixer running on medium-low speed, slowly drizzle in the cream. Once added 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.
- 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 cookies starting in the center of the cookie and piping around in a concentric-circle-like shape.
- 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. Aside from the heavy cream, set out the other refrigerated ingredients about an hour or so before you start baking. They are easier to blend when not straight out of the fridge. You can find tips in my post about how to soften butter if you are short on time!
- Use cold heavy cream. It whips up much better than warm heavy cream, which helps form a stable frosting.
- Weigh the flour. Using a kitchen scale is the most accurate way to measure flour. If you don’t have a scale, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
- Don’t overmix the cookie dough. The tiramisu cookies will turn out tough instead of tender because the gluten will over-develop.
- Cool the cookies completely before frosting. Frosting will melt and slide right off warm cookies.
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