If you’ve ever wished you could capture the rich, creamy magic of a classic tiramisu in a handheld treat, then this Tiramisu Cookies Recipe is your new obsession. Imagine the perfect espresso-flavored cookie base topped with a luscious mascarpone cream swirl, finished off with a delicate dusting of cocoa powder—every bite is a delightful dance of flavors and textures that brings the beloved Italian dessert into cookie form. These cookies are absolutely ideal for gatherings, gifting, or simply indulging yourself with a cup of coffee. Let me take you through the journey of making these irresistible treats that are sure to become a staple in your baking repertoire!
Ingredients You’ll Need
All the magic starts with just the right ingredients—simple, familiar, but each playing a crucial role in building the flavor, texture, and that iconic tiramisu charm. From espresso powder giving that distinct coffee kick to mascarpone lending its creamy richness, you’ll see how these come together to create something truly wonderful.
- 1 2/3 cups (200 grams) all-purpose flour: Forms the sturdy, yet soft base of the cookies, essential for that perfect chew.
- 1/3 cup (40 grams) confectioners’ sugar: Adds a gentle sweetness and helps keep the cookies tender.
- 1 tablespoon espresso powder: The heart of the Tiramisu Cookies, providing that authentic coffee flavor.
- 1/2 teaspoon baking soda: A leavening agent to ensure slight lift and airflow in the dough.
- 1/2 teaspoon baking powder: Works with baking soda to keep the texture light and airy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup (100 grams) white sugar: Sweetens and helps the butter create that irresistible cookie crumb.
- 1/2 cup (113 grams) unsalted butter, softened: Key for buttery richness and moistness in the cookie dough.
- 1 large egg, room temperature: Binds the dough together and contributes to a tender crumb.
- 1 tablespoon vanilla extract: Adds a warm fragrance and rounds out the flavor profile beautifully.
- 8 ounces (227 grams) mascarpone cheese, softened: The creamy topping star, making these cookies truly tiramisu-esque.
- 1/2 cup (118 grams) heavy cream: Whipped with mascarpone to make that fluffy, dreamy frosting.
- 3/4 cup (90 grams) confectioners’ sugar: Sweetens the tiramisu topping delicately without overpowering.
- 1 teaspoon vanilla extract: Enhances the mascarpone cream with subtle warmth.
- 1 tablespoon (8 grams) cocoa powder: For that final iconic dusting that screams tiramisu.
How to Make Tiramisu Cookies Recipe
Step 1: Prepare Your Cookies
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—this step ensures your cookies bake evenly and don’t stick. In a large bowl, whisk together the all-purpose flour, confectioners’ sugar, espresso powder, baking soda, baking powder, and salt. Mixing the dry ingredients first guarantees every bite infuses that bold coffee flavor evenly. Set this aside for the next step.
Step 2: Cream the Butter and Sugar
Grab a separate large bowl and beat the white sugar with the softened unsalted butter using an electric mixer. The goal here is a light, fluffy texture which will make your cookies tender and delightful. This usually takes about 3 minutes. Once it’s perfectly aerated, add in the egg and vanilla extract. Continue beating until the mixture is smooth and well combined.
Step 3: Bring Dry and Wet Ingredients Together
Now it’s time to marry your mixtures. Slowly add the dry ingredients into the wet, beating continuously until the dough comes together into a uniform consistency. It should be soft but not sticky, perfect for shaping into cookies.
Step 4: Bake the Cookies
With a medium cookie scoop, portion out your espresso dough onto the parchment-lined sheets, leaving plenty of room between each. Bake them for 13-14 minutes until the edges are set. They’ll still be soft in the middle, which is exactly what you want. Let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Step 5: Create the Luscious Tiramisu Topping
Once your cookies are cool, you can make the crowning glory—the mascarpone cream. Beat together the mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla extract in a large bowl until stiff peaks form. This creamy mixture holds beautifully for piping, giving each cookie a gorgeous swirl of lusciousness reminiscent of classic tiramisu.
Step 6: Assemble and Dust
Fill a piping bag fitted with a large round tip and pipe generous swirls of the mascarpone topping onto your cooled cookies. Finally, use a mini sieve to dust the tops with cocoa powder—this final touch brings all the flavors home with that signature tiramisu look and taste.
How to Serve Tiramisu Cookies Recipe
Garnishes
These cookies are stunning on their own, but if you want to add a little extra elegance, try topping with a few chocolate shavings or a single espresso bean on each cookie for a refined touch that impresses guests immediately.
Side Dishes
Tiramisu Cookies pair wonderfully with a hot cup of espresso or a creamy latte. They also make a delightful end to an Italian-themed meal, perfectly complementing dishes like pasta or tiramisu-inspired cocktails.
Creative Ways to Present
For a fun twist at gatherings, arrange these cookies on a tiered dessert stand topped with seasonal berries or mint sprigs. You can also package them individually in clear bags tied with ribbon for adorable edible gifts that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left over, store them in an airtight container in the refrigerator. The mascarpone topping keeps best chilled, and this way, your cookies will stay fresh and creamy for up to three days.
Freezing
You can freeze the baked but unfrosted cookies by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw completely before adding the mascarpone topping to maintain perfect texture and freshness.
Reheating
Since these are best served chilled with the creamy topping intact, reheating is usually not necessary. However, if you prefer, you can bring cookies to room temperature for about 20 minutes before serving to allow flavors to shine.
FAQs
Can I use instant coffee instead of espresso powder?
Yes! Instant coffee works as a substitute, but espresso powder has a stronger, richer flavor that really makes the tiramisu taste pop. If using instant coffee, consider using a little less to avoid bitterness.
Is mascarpone cheese essential for this recipe?
Mascarpone is key to achieving the authentic creamy texture and taste that defines tiramisu. While you can try cream cheese as a substitute, the flavor and mouthfeel won’t be quite the same.
Can I make the cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be mindful of the texture and adjust baking time as needed.
How long do these cookies stay fresh once frosted?
With the mascarpone topping, it’s best to enjoy them within three days when stored in the refrigerator to keep the cream fresh and the texture perfect.
Can I skip the cocoa powder dusting?
You can, but the cocoa powder not only adds a classic tiramisu look but also a slight bitter contrast that balances the sweetness wonderfully. It’s highly recommended.
Final Thoughts
This Tiramisu Cookies Recipe brings the best of two beloved baked goods into one fabulous treat that’s fun to make and impossible to resist. Whether you’re baking for a special occasion or simply craving a coffee-flavored indulgence, these cookies will brighten any moment. So go ahead, give this recipe a try—I promise it will become a cherished favorite in your cookie box!
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- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these Tiramisu Cookies that combine the rich coffee flavors of espresso with a creamy mascarpone topping dusted with cocoa powder. Perfectly soft and fluffy, these cookies capture the essence of classic tiramisu in a handheld treat.
Ingredients
Dry Ingredients
- 1 2/3 cups (200 grams) all-purpose flour
- 1/3 cup (40 grams) confectioners’ sugar
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (100 grams) white sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Topping
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces
- 1/2 cup (118 grams) heavy cream
- 3/4 cup (90 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (8 grams) cocoa powder (for dusting)
Instructions
- Make the espresso cookies: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy removal and cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, confectioners’ sugar, espresso powder, baking soda, baking powder, and salt until evenly combined to create a uniform dry mixture.
- Cream butter and sugar: In a separate large bowl, use an electric hand mixer to beat the white sugar with the softened unsalted butter until the mixture is light, fluffy, and creamy, which should take about 3 minutes.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract into the butter mixture until fully incorporated and fluffy.
- Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, continuing to beat until a consistent cookie dough forms with no streaks of flour.
- Portion the dough: Using a medium cookie scoop, drop evenly sized portions of dough onto the prepared baking sheets, ensuring the cookies have space to spread while baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 13 to 14 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the tiramisu topping: In a large mixing bowl, beat the mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla extract together until the mixture forms stiff, fluffy peaks indicating it is properly whipped.
- Pipe the topping: Transfer the creamy mascarpone mixture to a piping bag fitted with a large round tip and pipe elegant swirls on top of each fully cooled cookie.
- Dust with cocoa: Using a mini sieve, dust the tops of the cookies generously with cocoa powder to finish, then serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the egg is at room temperature to avoid curdling the butter-sugar mixture and to achieve a smooth dough.
- Allow the cookies to cool completely before adding the topping, as warm cookies may cause the mascarpone cream to melt or slide off.
- Store finished cookies in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.
- The espresso powder provides a subtle coffee flavor that mimics traditional tiramisu; avoid skipping for authentic taste.
- For a stronger coffee aroma, try brushing the cooled cookies lightly with brewed espresso before piping the topping.
