Air Fryer Tiramisu Cookies
I bake Air Fryer Tiramisu Cookies when I want the rich espresso and creamy mascarpone flavor of classic tiramisu in an easy, handheld form. The air fryer bakes them with perfectly crisp edges and soft, tender centers, then they get topped with silky mascarpone cream and a dusting of cocoa powder that makes them look bakery-perfect. I make them for birthday parties, potlucks, casual gatherings, and Christmas dessert tables when I want something rich and elegant that's also a fun twist on the traditional Italian dessert. Store unfrosted cookies at room temperature for up to 2 days, keep frosted ones refrigerated for 2 to 3 days, or freeze the unfrosted cookies for up to 3 months and add the cream right before serving.
Equipment
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
I always start with these tips to get the best results:
- 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
Calories: 320kcalCarbohydrates: 37gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 67mgSodium: 178mgPotassium: 66mgFiber: 1gSugar: 21gVitamin A: 551IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg
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