You know that moment when you’re having the perfect cup of coffee, and you start to wonder, what if dessert could be just as easy and satisfying as that first sip of your favorite brew? Well, I had one of those “what if” moments and decided to turn it into something delicious.
Introducing… Tiramisu Cookies. Imagine the best parts of classic tiramisu, the rich espresso, the smooth mascarpone, the sweet dusting of cocoa, but in a chewy, soft cookie that you can hold in your hand. No forks, no fancy layers, just pure, decadent, bite-sized joy.
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The mascarpone frosting is creamy and dreamy, making every bite feel like a tiny indulgence. And with that little pinch of cinnamon, it’s got a warmth that’ll make you feel like you’re baking from scratch in a cozy Italian kitchen.
Why You’ll Love These Tiramisu Cookies
- A Dash of Cinnamon, A Touch of Magic: The subtle cinnamon gives these cookies that extra layer of warmth that’s impossible to resist. It’s not too much, but just enough to make you wonder, “What is that extra something?” (Hint: It’s the cinnamon working its magic!)
- For Coffee Lovers (Like Me): If you’re the kind of person who can’t start the day without a cup of coffee, these cookies will speak to your soul. The espresso-infused dough gives that perfect boost of flavor, making them a match made in heaven for your favorite brew.
Easy Tiramisu, No Fuss: Tiramisu is amazing, but let’s be honest, it takes time to assemble all those layers. With these cookies, you get all the magic of the classic dessert without the waiting game. Quick, simple, and absolutely satisfying, just how I like it! - A Conversation Starter: Trust me, when you serve these, people will ask, “What’s your secret?” You’ll be the genius who turned tiramisu into cookies, and everyone will want the recipe (and you’ll be ready to share it, of course).
The Ingredients You’ll Need
- Butter: Ah, butter, the secret to soft, melt-in-your-mouth cookies. It’s what gives them that rich, comforting flavor.
- Granulated Sugar: The trusty sugar we all know and love. It makes the dough sweet, just sweet enough to make these cookies absolutely irresistible.
- Light Brown Sugar: This one’s for the cozy vibes. It brings a subtle caramel note and cozy warmth that elevates the cookies to something truly special.
- Vanilla Extract: If there’s one thing I never skip in baking, it’s vanilla. It adds that familiar, sweet scent and flavor that makes everything taste just right.
- Kosher Salt: I know, salt in cookies? But seriously, it helps balance the sweetness and brings all the flavors together like magic
- Espresso Powder: The secret ingredient for that coffee kick we all love in tiramisu! It infuses the cookies with a bold, rich depth that’s straight-up coffee bliss.
- Egg: This small but mighty ingredient holds everything together and delivers that irresistibly soft, chewy bite.
- Egg Yolk: This one’s the little bonus ingredient for extra richness. It helps maintain the cookies’ softness while giving them a silky, tender texture. Definitely worth it!
- All-Purpose Flour: Flour is like the backbone of cookies. It gives them the structure they need while keeping that chewy, soft consistency we’re all after.
- Baking Soda: This tiny but mighty ingredient helps the cookies spread out and gives them that perfect texture. You don’t want to leave this one out!
- Mascarpone Cheese: The star of the frosting show! It’s creamy, dreamy, and gives the frosting that melt-in-your-mouth texture that screams “tiramisu” in every bite.
- Powdered Sugar: This is what makes the frosting perfectly sweet and smooth. It gives it that soft, fluffy texture that makes it easy to spread and even easier to devour.
- Heavy Cream: For frosting that’s extra creamy and fluffy, heavy cream is your best friend. It gives the mascarpone that rich, light texture that melts in your mouth.
- Cocoa Powder: A little dusting of cocoa to finish it off! It adds a subtle chocolatey kick and gives the cookies that classic tiramisu look.
How to Make Tiramisu Cookies
Start with the dough, don’t rush this part
In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and a touch of espresso powder to kick things off.
Grab your hand mixer (or your whisk if you’re feeling extra) and blend it all together until it’s smooth and well combined. The magic happens when the espresso powder hits the mix, the scent is like a warm hug from a coffee shop!
Eggs join the party
Next, add in the egg and the extra yolk for that rich, velvety texture. Stir everything together until the mixture is smooth, creamy, and forms a cohesive dough. This is where the magic of rich, chewy cookies begins, don’t skip that extra egg yolk!
Dry ingredients, time to fold them in
Now, stir in the all-purpose flour, baking soda, and a dash of cinnamon for extra warmth. At this stage, don’t go overboard mixing! Just blend it until the dough is almost combined.
You’ll notice the dough starting to come together, it should feel just right. No need to overwork it, just mix until it’s all there, and you’re ready to move on.
Scoop and shape those cookies
Okay, now for the fun part! Use a large cookie scoop (or just grab two tablespoons) and scoop out the dough onto a parchment-lined baking sheet.
Don’t overcrowd them, give them space to spread and rise. You’ll want each cookie to have its own space to bake into that perfectly chewy, melt-in-your-mouth texture.
Bake them to perfection
Pop your tray into the preheated oven at 350°F (180°C) and bake for 10-12 minutes. You want the edges to be just golden, but the center should stay nice and soft.
These cookies aren’t meant to be crunchy, they’re all about being soft and chewy with that classic tiramisu vibe.
Let them cool, patience is key
Once they come out of the oven, resist the temptation to dive in right away! Allow them to rest on the baking sheet for around 5 minutes to set before moving.
After that, transfer them to a wire rack to cool completely. I know the waiting is tough, but trust me, these cookies are worth the pause.
Make the mascarpone cream
While the cookies are cooling, let’s make that dreamy mascarpone cream. In a spacious bowl, whisk together the heavy cream, espresso powder, vanilla extract, and powdered sugar until smooth and fully combined.
Whip it all together until you get stiff peaks, don’t overbeat though. Once that’s perfect, fold in the mascarpone cheese gently until it’s smooth and creamy.
You should be left with a velvety frosting that’s basically tiramisu in a bowl.
Assemble and top it off
Now comes the fun part, time to pipe that mascarpone cream! Transfer it into a piping bag with a round tip, then pipe it onto each cooled cookie.
Don’t hold back, go for a generous swirl. You’re going for that tiramisu look, so make it fluffy and delicious. Once it’s all piped on, dust a little cocoa powder on top for the finishing touch. It’s the ideal final flourish, like a cherry on top, but even more delicious.
4 Mistakes to Avoid When Making Tiramisu Cookies
Making these tiramisu cookies is a treat, but there are a few common pitfalls to steer clear of! Let’s make sure everything goes smoothly:
1. Overmixing the dough
It’s tempting to mix everything until it’s completely smooth, but overmixing can make your cookies tough.
Instead, softly fold in the dry ingredients until everything is just barely blended, no overmixing! The dough should still look a little shaggy before you scoop it, don’t worry, that’s how we keep the texture soft and chewy.
2. Not letting the cookies cool enough before topping
I get it, waiting’s tough, but trust me, this step’s totally worth it! If you add the mascarpone cream while the cookies are too warm, it could melt and slide right off.
Allow the cookies to cool fully on a wire rack before adding any toppings, it’s worth the wait! This helps the cream stay perfectly in place and adds that delightful contrast between warm cookies and cold, creamy frosting.
3. Overbaking the cookies
These cookies are all about that soft, chewy goodness, crispy just isn’t the vibe here. Keep an eye on them while they bake, and take them out as soon as the edges are golden.
The centers should still look a little underdone, that’s the trick to getting them just right!
4. Skipping the mascarpone cheese at room temperature
This one’s easy to forget, but make sure your mascarpone cheese is at room temperature before mixing it into the whipped cream.
If it’s too cold, it’ll be harder to blend into the cream and could cause lumps. For a silky-smooth mascarpone topping, let it sit out for a bit before you start.
What to Serve With Tiramisu Cookies
- Rich Hot Chocolate – A cup of velvety hot chocolate can be a cozy match for these cookies. Go for dark chocolate hot cocoa for that deep, chocolatey vibe that pairs with the espresso flavor.
- A cup of strong coffee or espresso – Because, let’s be real, coffee and cookies are the ultimate pairing. A rich espresso will complement the coffee flavor in the cookies perfectly.
- Vanilla ice cream – The creamy sweetness of vanilla ice cream balances the coffee kick and mascarpone cream. It’s like a dessert within a dessert!
I’m confident you’ll also enjoy my other version of this recipe, so be sure to check out my tiramisu brownies next!
How to Store Tiramisu Cookies
- Keep the cookies in an airtight container at room temperature, they’ll stay fresh for up to 3 days. They’ll stay soft and chewy, and you won’t have to worry about refrigeration!
- If you’ve already topped your cookies with mascarpone cream, keep them in the fridge. They’ll last about 5 days, and the cool cream just adds to their indulgent charm.
- Freeze the cookies (without the mascarpone cream) in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. When you’re ready, just thaw and add the cream fresh!
- Reheat slightly before serving. Pop them in the microwave for a few seconds or give them a quick warm-up in the oven to bring out that fresh-baked aroma!
More Unique Cookies to Try
Soft Tiramisu Cookies with Mascarpone Cream
Ingredients
For the Cookie Dough:
- 1 tbsp espresso powder
- ¾ cup 170g unsalted butter, softened
- ½ tsp kosher salt
- ⅛ tsp ground cinnamon your signature touch
- 1 egg + 1 egg yolk
- ½ cup 100g granulated sugar
- 1 tsp vanilla extract
- ⅓ cup 67g light brown sugar, packed
- 2 ¼ cups 280g all-purpose flour
- tsp baking soda
For the Mascarpone Cream Filling:
- 1 tsp espresso powder
- 1 cup 240ml heavy cream, cold
- 6.34 oz 180g mascarpone cheese, at room temperature
- 1 tsp vanilla extract
- 1 cup 120g powdered sugar, sifted
- 2 tbsp unsweetened cocoa powder for dusting
Instructions
- Start by making the dough. In a spacious bowl, blend the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder until creamy and well combined. Use a hand mixer to beat everything together until it’s perfectly smooth and creamy. The espresso powder will fill the air with that irresistible coffee shop scent!
- Next, add in the egg and egg yolk, and blend them in until the mixture is creamy and smooth. That extra egg yolk is the key to achieving those soft, chewy cookies we all crave!
- Now, it’s time for the dry ingredients. Toss in the flour, baking soda, and a dash of cinnamon, then mix everything together.
- Gently fold them in, just mix until everything is almost combined. Don’t overdo it! The dough should be soft yet firm enough to hold its shape.
- Time to scoop the dough! Grab a large cookie scoop or two tablespoons and drop the dough onto a parchment-lined baking sheet. Be sure to space the cookies out so they have room to spread and bake evenly.
Bake your cookies at 350°F (180°C) for 10-12 minutes. The edges should turn a lovely golden color, while the center stays soft and slightly gooey. These cookies are all about that melt-in-your-mouth, chewy texture, so no need to let them get too crispy! - Once they’re out of the oven, let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. I know it’s hard to resist, but trust me, they’ll taste even better when they’ve cooled off a bit.
- While the cookies cool, make the mascarpone cream. In a large bowl, whisk together the heavy cream, espresso powder, vanilla extract, and powdered sugar until the mixture is smooth and creamy. Whip it until stiff peaks form, just don’t overbeat it!
- Once it’s nice and thick, gently fold in the mascarpone cheese until it’s smooth and creamy.
- Now it’s time to assemble! Transfer the mascarpone cream into a piping bag with a round tip and pipe it generously onto each cooled cookie. For the final touch, dust some cocoa powder on top. Enjoy!
Notes
- Be careful not to overbake them. Aim for golden edges, while keeping the centers soft and gooey. Trust me, they’ll keep cooking and firm up as they cool down.
- If you're a fan of coffee flavor, you can even swap the vanilla extract for coffee extract. It'll enhance the coffee notes in the cookies.
- No piping bag? No problem! For a more relaxed feel, just dollop the mascarpone cream onto the cookies. It’ll still taste amazing!
