When I bake a batch of Tiramisu Cookies, my kitchen smells like espresso and cocoa heaven. They come out soft, buttery, and rich with coffee flavor, topped with creamy mascarpone. I always add one extra touch that brings out the classic tiramisu flavor, and you’ll notice it from the very first bite.
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I make these for Christmas cookie swaps, holiday dessert tables, and potlucks because they feel fancy but come together easily. They’re always the first ones gone at parties, and people love that they taste like the classic Italian dessert. Store unfilled cookies at room temperature for 2 to 3 days, or freeze them for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
Let me walk you through making this tiramisu cookie recipe with their dreamy mascarpone frosting.
Mix the Cookie Dough Base
In a large bowl, beat the butter, sugars, vanilla, salt, and espresso powder on medium speed until smooth and creamy, with the espresso fully mixed in for even flavor.
I love using my KitchenAid Stand Mixer for this step because it creams the butter perfectly, and the whisk attachment guarantees everything gets evenly mixed without any butter chunks.
Add the Eggs
Beat the egg and yolk until the mixture turns pale and fluffy. The extra yolk adds richness and helps the cookies stay soft and tender.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Beat just until combined and slightly lightened so your cookies stay tender instead of turning tough.
Combine the Dry Ingredients
Gently mix in the flour and baking soda with a spoon until just combined, leaving a few streaks to keep the cookies soft.
A digital food scale makes measuring flour precise, keeping your cookies soft every time, rather than making them dry.
Scoop and Space the Dough
Scoop about 2 tablespoons of dough for each cookie and place them on a parchment-lined baking sheet, spacing them 2 inches apart so they don’t merge while baking.
I use a cookie scoop for this because it makes perfectly uniform cookies that bake evenly and look professional.
Bake Until Golden
Bake in a preheated oven at 350°F (180°C) for 10-12 minutes, until the edges are lightly golden brown and the centers stay soft.
An oven thermometer is essential since oven temperatures can vary, affecting whether cookies turn out soft or overbaked.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets them set up without breaking.
Whip the Mascarpone Cream
In a large bowl, beat the heavy cream, espresso powder, vanilla, and powdered sugar with an electric mixer until stiff peaks form.
Fold the mascarpone with a silicone spatula at room temperature until smooth and creamy. Cold mascarpone will be stiff and lumpy, making the cream hard to pipe.
Pipe and Dust
Transfer the mascarpone cream to a piping bag fitted with a round tip. Pipe the cream in a generous swirl onto each cooled cookie and finish with a light dusting of cocoa powder.
A piping bag set with round tips makes this so much easier than trying to spread the cream with a knife, and it gives you that professional bakery look.
I keep a small fine-mesh sieve just for dusting cocoa and powdered sugar because it gives you that even, delicate coating without clumps.
Serve Them Up
If you’re taking these to a brunch potluck or holiday gathering, arrange them in a shallow container and separate each layer with parchment paper. This helps keep the mascarpone cream fresh and the cookies perfectly crisp until it’s time to serve.
Tiramisu Cookies
Add Preferred SourceIngredients
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.1 large egg, 1 large egg yolk
- 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.2 ¼ cups all-purpose flour, 1 teaspoon baking soda
- Scoop about 2 tablespoons of dough for each cookie and place them on a parchment-lined baking sheet, leaving enough space for spreading.
- Bake in a preheated oven at 350°F (180°C) for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft. Allow the cookies to rest on the baking sheet 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
Video
Notes
- Don’t skip the extra egg yolk: The extra egg yolk gives the cookies their melt-in-your-mouth texture by making the center extremely soft and tender.
- Watch the baking time closely: Bake until the edges are lightly golden and the centers still look soft, as they’ll finish cooking on the sheet.
- Use room temperature mascarpone: Cold mascarpone doesn’t mix well and can turn lumpy, so let it sit at room temperature for about 30 minutes before making the cream.
- Beat the cream to stiff peaks before adding mascarpone: Add the mascarpone only after you see firm peaks, or the cream won’t hold its shape.
- Pipe the cream while the cookies are completely cool: If the cookies are warm, the mascarpone will melt. Let them cool first for 30 minutes before topping.
- Store filled cookies in the fridge: The mascarpone cream has dairy, so keep the cookies in an airtight container in the fridge for up to 2-3 days, or freeze the unfilled ones for up to 3 months.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
These cookies taste best the day you make them, but for storage, they’ll keep up to 2-3 days in the fridge to chill. Store in an airtight container with parchment between layers to keep them fresh.
To make these ahead, bake and freeze the unfilled 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 it doesn’t freeze well.
What to Serve With Tiramisu Cookies
I love pairing these with a bold espresso or cappuccino for a true Italian-style coffee break. The espresso and mascarpone cream give the rich layered flavors of tiramisu in every perfect bite.
Serve them after dinner with fresh berries or a simple fruit salad to balance the rich mascarpone cream. For an extra treat, try them with a scoop of vanilla gelato or coffee ice cream for an ultimate coffee lover’s treat.
More Easy Recipes for You to Try at Home
I’ve got other delicious cookie recipes that are as rich and flavorful as these cookies.
