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Tiramisu Cookies

Tiramisu in a quick-cookie format.

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In Italian tiramisu means pick-me-up or cheer-me-up, and rightly so. Laced with a sugar-espresso soak and layered with a velvety creamy zabaglione, it’s hard not to feel like you’ve been injected with happiness. With these Tiramisu Cookies, you get all of the flavors of your classic tiramisu, but in a quick-to-make (and dangerously quick-to-devour) format.

Sure, tiramisu doesn’t need any adulteration, but having it in any way, shape, and form is never a bad idea. These Tiramisu Cookies have the classic notes of espresso and cocoa countered against a creamy swirl of whipped mascarpone frosting on top.

The ingredients are similar to any cookie recipe you’ll have in your recipe box: dry ingredients, sugar, an egg, and some fat. Here, the butter is melted, which reduces the potential cakiness of the cookie, creating a dense and chewy bite.

After beating the butter and sugars together, add your egg, followed by some vanilla. Gradually add in your dry ingredients until everything is just barely mixed. Overmixing the dough will create a bready, crack-your-tooth brittle texture.

Portion out the cookie dough into eleven to twelve large tablespoons and give them a chill in the refrigerator for one hour. This rest time firms up the structure of the dough and prevents the cookies from spreading.

Once the cookies are baked and cooled, work on the frosting. Mascarpone is combined with powdered sugar and heavy cream and whipped until light and fluffy. A splash of vanilla is added at the end to add a hint of fragrant floral flavor.

Dust with a coating of cocoa powder, and these cookies are ready to go!

Tiramisu Cookies have a wonderful chew to them and the notes of coffee are enhanced by the brown sugar and vanilla.

Combined with the creamy mascarpone frosting creates a perfect balance of flavors that tastes like you’re biting into a layered tiramisu dessert.

While the frosting is nice and delicate, the cookie is still sturdy, meaning these cookies are great for transporting and sharing, not that you’ll want to share these cookies!

Yield(s): Makes 11 to 12 cookies

30m prep time

11m cook time

1h 30m inactive

Rated 4.4 out of 5
Rated by 11 reviewers
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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
For the cookies:
  • 1 3/4 cup plus 1 tablespoon all-purpose flour
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
For the frosting:
  • 3/4 cup mascarpone, softened
  • 3/4 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder, for dusting
To make the cookies:
  1. In a large bowl combine flour, instant coffee powder, baking powder, baking soda, and fine salt, whisking to combine.
  2. In another bowl, whisk butter, granulated sugar, and brown sugar until well combined.
  3. Add in egg and vanilla whisking well to combine.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Scoop out 2-tablespoon portions for each cookie and place them on a parchment-lined baking tray. Refrigerate cookies for 1 hour.
  6. Once properly chilled, preheat the oven to 350°F and prepare another baking sheet by lining it with parchment paper.
  7. Place 5 to 6 cookies on each tray, baking for 10 to 11 minutes.
  8. Let the cookies cool on the trays for 3 minutes before transferring to a wire rack to cool completely.
To make the frosting:
  1. In a large bowl beat mascarpone, powdered sugar, heavy cream, and vanilla until it forms stiff peaks.
  2. Cover the bowl with plastic wrap and refrigerate until ready to assemble.
  3. Place a round tip in a pastry bag and fill it with the frosting. Swirl the frosting onto the cookies.
  4. Dust with cocoa powder, serve, and enjoy.

Recipe adapted from Julie Marie Eats.