Every time I make Air Fryer Tiramisu Cookies, the espresso aroma fills my kitchen and makes everyone come running. The air fryer gives them perfectly crisp edges while keeping the centers soft and tender, and the mascarpone cream on top stays smooth and silky with every bite. One taste and you’ll be hooked on that classic tiramisu flavor in cookie form.
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I make them for birthday parties, potlucks, and casual gatherings when I want something easy to serve in small portions. They feel right at home on Christmas dessert tables if you want something rich and elegant, a fun twist on traditional tiramisu that everyone loves. Unfrosted cookies keep at room temp for 2 days, frosted ones last 2 to 3 days refrigerated, or freeze unfrosted for 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Tiramisu Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have chewy tiramisu cookies topped with mascarpone frosting ready in under an hour by following my simple steps.
Beat the Cookie Base
In a large mixing bowl, add the softened unsalted butter, granulated white sugar, light brown sugar, vanilla extract, kosher salt, and espresso powder (or instant espresso powder for a deep coffee flavor and balanced sweetness). The softened butter needs to be at room temperature so it creams properly with the sugars and creates air pockets that make the cookies light and tender.
Beat with an electric mixer on medium speed until smooth and creamy. The espresso powder dissolves right into the butter mixture and gives the dough its coffee flavor before you even add the flour.
I reach for this hand mixer here because it blends the butter and espresso powder smoothly and evenly, giving the dough a deep coffee aroma and creamy texture without any gritty bits.
Mix in the Eggs and Flour
Mix in the egg and egg yolk until the mixture becomes light and fluffy. Add the dry ingredients, including the all-purpose flour, baking soda, and a teaspoon of cornstarch if you want a slightly softer, more tender cookie, and mix on low speed just until combined.
Do not overmix, or the cookies will turn out tough instead of soft. The dough should look slightly crumbly but hold together when pressed.
I rely on a digital food scale like this one to measure the flour precisely, which helps keep the cookie dough balanced so it stays soft and tender instead of turning dense or dry.
Air Fry the Cookies
Scoop about 2 tablespoons of cookie dough using this cookie scoop and place them in your air fryer basket lined with parchment paper, leaving space between each (about 4 to 5 cookies per batch) so they don’t merge while baking.
I line my air fryer basket with this parchment paper so the cookies lift right out without sticking, making cleanup easy and helping each batch bake evenly without merging.
Air fry at 320°F (160°C) for 6 to 8 minutes, or until the edges are lightly golden brown. The centers may appear soft but will firm up as they cool.
Let them rest in the basket for 5 minutes before transferring to a cooling rack to cool completely. I use a wire cooling rack like this one so air can circulate around the cookies as they cool, helping the centers set properly while keeping the edges light and tender.
Make the Mascarpone Cream
In a large bowl, combine the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric mixer until stiff peaks form, meaning the cream holds its shape and does not fall off the beaters.
Fold in the Mascarpone
Gently fold in the room-temperature mascarpone cheese with a spatula just until the mixture is smooth and creamy, being careful not to overmix so it does not separate. The cream should be thick enough to pipe but still silky.
I use a silicone spatula here because it gently folds the mascarpone into the cream without losing its light texture, giving me a smooth, silky frosting that stays thick enough to pipe perfectly.
Pipe and Dust
Transfer the mascarpone cream to this piping bag fitted with a round tip. Pipe the cream onto each cooled cookie, using a swirl or a simple dollop depending on your style. Lightly dust the tops with cocoa powder before serving.
A small fine-mesh strainer makes quick work of dusting the cocoa powder evenly, giving each cookie a clean, professional finish. Serve and enjoy!
Transport Tip
If you’re bringing these to Christmas parties, Easter spreads, or potlucks, place them in these glass food storage containers with parchment paper between layers to keep the mascarpone cream neat and the cookies soft with lightly crisp edges until serving.
Just be sure the cream-topped cookies are chilled before closing the lid so the frosting stays neat and doesn’t smear the sides while on the way.
Air Fryer Tiramisu Cookies
Add Preferred SourceEquipment
Ingredients
For the Cookie Dough:
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon espresso powder
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
For the Mascarpone Cream:
- 6.34 ounces mascarpone cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon espresso powder
- 2 tablespoons cocoa powder for dusting
Instructions
- In a large mixing bowl, add the softened butter, granulated sugar, light brown sugar, vanilla extract, kosher salt, and espresso powder. Beat with an electric mixer on medium speed until smooth and creamy.¾ cup unsalted butter, ½ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 1 tablespoon espresso powder
- Mix in the egg and egg yolk until the mixture becomes light and fluffy. Add the all-purpose flour and baking soda. Mix on low speed just until the dough is almost combined. Do not overmix to keep the cookies soft.1 large egg, 1 large egg yolk, 2 ¼ cups all-purpose flour, 1 teaspoon baking soda
- Scoop about 2 tablespoons of dough for each cookie and place the cookie dough balls in the basket, leaving space between each (about 4 to 5 cookies per batch).
- Air fry at 320°F (160°C) for 6 to 8 minutes, or until the edges are lightly golden brown. The centers may appear soft but will firm up as they cool. Let the cookies rest in the air fryer basket for 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, combine the heavy cream, espresso powder, vanilla extract, and powdered sugar. Beat with an electric mixer until stiff peaks form.1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, 1 teaspoon espresso powder
- Gently fold in the room-temperature mascarpone cheese with a spatula until the mixture is smooth and creamy.6.34 ounces mascarpone cheese
- Transfer the mascarpone cream to a piping bag fitted with a round tip. Pipe the cream onto each cooled cookie.
- Lightly dust the tops with cocoa powder before serving.2 tablespoons cocoa powder
Notes
- Don’t skip softening the butter and mascarpone: Both need to be at room temp so they mix smoothly without lumps. Cold mascarpone will separate when you fold it into the whipped cream.
- Use espresso powder, not instant coffee: Espresso powder dissolves completely and gives a stronger coffee flavor without adding grittiness. Instant coffee works in a pinch, but won’t taste as bold.
- Watch the air fryer timing closely: Cookies can go from perfectly soft to overbaked in just a minute or two at 320°F. Pull them when the edges are golden, but the centers still look slightly underdone.
- Let cookies cool completely before frosting: Warm cookies will melt the mascarpone cream and turn it runny, so make sure they feel totally cool to the touch before piping.
- Pipe the cream right before serving: The mascarpone cream softens and can get watery if it sits on the cookies too long at room temp. Pipe it on after an hour of serving.
- Flash freeze unfrosted cookies first: Freeze cookies on a baking sheet for 1 hour before transferring to a container so they don’t stick together or get freezer burn.
Nutrition
How to Store Leftovers
These cookies taste best the day they’re made, but unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days. Once frosted, store them in an airtight container in the fridge for 2 to 3 days, placing parchment paper between layers to protect the cream.
To make them ahead, bake and freeze the unfrosted cookies in a freezer-safe container for up to 3 months. Thaw at room temperature, then make fresh mascarpone cream and pipe it on before serving, since the cream does not freeze well.
What to Serve With Air Fryer Tiramisu Cookies
Serve them alongside a shot of espresso or a cappuccino for an authentic Italian coffee break bite that feels like enjoying a slice of tiramisu. They’re also great with a glass of cold milk to balance the bold coffee flavor, or hot chocolate if you want to highlight the cocoa dusting on top. Add fresh berries like raspberries or strawberries to cut through the richness of the mascarpone cream.
For a dessert spread, pair them with other coffee-flavored treats or classic Italian cookies like biscotti for dunking.
More Easy Recipes for You to Try at Home
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