These tiramisu cookies carry the coffee and cocoa of the classic dessert into a soft, chewy cookie topped with a swirl of mascarpone cream. Expect a tender center, a faint espresso bite, and a cool, creamy topping.
Yield: About 24 cookies | Prep: 20 min | Bake: 9-11 min | Cooling: Until completely cool, then chill before serving
Ingredients
For the cookies
- 1 1/2 cups all-purpose flour. Forms the structure of the cookie. Spoon it into the measuring cup and level it off so the dough does not turn out dry.
- 1/2 cup unsalted butter, softened to room temperature. Creamed with the sugars to build a light, fluffy texture. Unsalted lets you control the total salt.
- 1/4 cup granulated sugar. Creamed with the butter and brown sugar. Helps the edges crisp and lets the cookies spread slightly.
- 1/2 cup brown sugar. Creamed with the butter and granulated sugar. Adds moisture and a caramel note that pairs well with espresso.
- 1/4 cup egg. Listed as a separate amount in the source recipe and added to the dough alongside the large egg. Measure it as printed; it is roughly the volume of one additional egg.
- 1 large egg. Added with the 1/4 cup egg to bind the dough and give the cookies a tender crumb.
- 1 tsp vanilla extract. Added to the creamed butter and sugar. Rounds out the coffee and cocoa flavors in the dough.
- 1 tbsp instant espresso powder. Mixed into the wet ingredients to provide the signature tiramisu flavor. Use instant espresso, not ground coffee, so it dissolves into the dough without grit.
- 1 tsp baking powder. Dry ingredient that lifts the cookies so they bake up soft rather than dense.
- 1/4 tsp baking soda. Dry ingredient that helps the cookies brown and spread evenly.
- 1/4 tsp salt. Dry ingredient that sharpens both the sweetness and the coffee flavor.
For the mascarpone cream
- 1 cup mascarpone cheese. The base of the cream. Keep it cold and use full-fat mascarpone so the cream whips up thick.
- 1/2 cup heavy cream. Whipped together with the mascarpone to lighten it and add volume.
- 1/3 cup powdered sugar. Sweetens the cream and dissolves smoothly, unlike granulated sugar.
- 1 tsp vanilla. Flavors the cream. This is a separate amount from the vanilla extract used in the dough.
- 2 tbsp cocoa powder. Dusted over the finished cream for the classic tiramisu finish.
How To Make Tiramisu Cookies with Mascarpone Cream Recipe
- Cream the butter and sugars. In a mixing bowl with a hand or stand mixer, beat the softened butter with the granulated sugar and brown sugar for about 2 minutes, until pale and fluffy. The butter should be softened but not melted; melted butter makes the cookies spread too much. Add the 1/4 cup egg, the large egg, the vanilla extract, and the instant espresso powder, then mix until smooth. Scrape down the sides of the bowl so the espresso is fully combined and no streaks remain.
- Add the dry ingredients. Stir in the flour, baking powder, baking soda, and salt on low speed or by hand, just until no dry flour shows. Overmixing makes the cookies tough, so stop as soon as the dough comes together. Preheat the oven to 350°F. Scoop the dough onto a parchment-lined baking sheet, leaving space between the mounds because the cookies will spread. Bake until set. Bake for 9-11 minutes, until the edges are set and golden and the centers look just set. The cookies firm up as they cool, so pull them before they look fully firm to avoid dry cookies.
- Cool completely. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack. They must be fully cool before you add any cream. Warm cookies melt the mascarpone and make the topping slide off. Whip the mascarpone cream. In a clean bowl, combine the mascarpone, heavy cream, powdered sugar, and 1 tsp vanilla. Beat on medium speed for about 2-3 minutes, until the cream is thick and spreadable. Stop as soon as it holds soft peaks; beating longer can turn the mascarpone grainy. Pipe the cream. Spoon the mascarpone cream into a piping bag fitted with a star or round tip, then pipe a swirl onto each cooled cookie. If the cream starts to look loose while you pipe, chill it briefly before continuing.
- Dust and chill. Generously dust the piped cream with the 2 tbsp cocoa powder, using a fine-mesh sieve for an even layer. Chill the cookies so the cream firms up before serving.
What To Expect While They Bake
The dough will feel soft and slightly sticky, which is normal. As the cookies bake, they puff a little and then settle, with golden edges and softer centers. The kitchen will smell of warm coffee and brown sugar.
The mascarpone cream should look thick and hold its shape when piped. If it looks runny, it has likely been overwhipped or is too warm, so chill it before continuing.
Where This Recipe Can Go Wrong
Overmixing the dough. Once the flour goes in, mix only until combined. Stop when no dry flour shows so the cookies stay tender.
Overwhipping the cream. Mascarpone can turn grainy if beaten too long. Whip just until thick and holding its shape.
Piping onto warm cookies. Warm cookies melt the cream. Let them cool completely on a rack first.
Spreading dough. If the cookies spread too much, the butter was likely too soft or melted. Chill the dough briefly before scooping.
Why This Recipe Works
Instant espresso blends right into the dough, so each bite tastes of coffee without grit. Brown sugar keeps the cookies soft and chewy, while granulated sugar helps the edges crisp. Mascarpone brings the rich, mildly tangy flavor that makes tiramisu taste like tiramisu, and heavy cream lightens it so it pipes easily.
Easy Ways To Switch It Up
- Stronger coffee flavor: Add a small splash of cooled espresso to the cream for a bolder taste. Chill the cream a little longer if it loosens.
- Chocolate chips: Fold mini chocolate chips into the dough at the end for extra texture. This is an optional addition, not part of the core recipe.
- Dairy-free option: Dairy-free mascarpone can be used, but it may whip less thickly and change the flavor.
Serving Suggestions
Serve the cookies chilled alongside coffee or espresso, or with a glass of cold milk. Arrange them on a platter with a light extra dusting of cocoa for a simple dessert spread.
Storage And Make-Ahead
Store cream-topped cookies in an airtight container in the refrigerator for up to 2 days. Unfrosted cookies keep at room temperature in an airtight container for up to 4 days. For longer storage, freeze unfrosted cookies for up to 3 months, thaw them at room temperature, and add fresh cream before serving.
Frequently Asked Questions
Can you make these cookies ahead of time?
Yes. Bake the cookies a day ahead and store them unfrosted in an airtight container. Whip and pipe the cream just before serving for the best texture.
Can I use regular coffee instead of instant espresso?
Instant espresso powder is recommended because it dissolves into the dough. Ground coffee can leave a gritty texture.
Why did my cookies spread too much?
This usually happens when the butter was too soft or melted. Use softened butter that is still cool to the touch, and chill the dough briefly if needed.
How do I know when the cookies are done?
Bake for 9-11 minutes, until the edges are set and golden. The centers should look just set and will firm up as they cool.
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Tiramisu Cookies with Mascarpone Cream Recipe
Ingredients
Method
- Beat the softened butter with the granulated sugar and brown sugar until pale and fluffy, about 2 minutes. Mix in the 1/4 cup egg, the large egg, the vanilla extract, and the instant espresso powder until smooth.
- Stir in the flour, baking powder, baking soda, and salt until just combined. Scoop onto a parchment-lined baking sheet and bake at 350°F for 9-11 minutes, until edges are set and golden.
- Cool the cookies completely on a wire rack. Beat the mascarpone, heavy cream, powdered sugar, and 1 tsp vanilla on medium speed for 2-3 minutes, until thick and holding soft peaks. Pipe swirls of the mascarpone cream onto the cooled cookies.
- Dust generously with the cocoa powder and chill before serving.
