Name: Tiramisu Cookies Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 1 h 11 min
Cuisine: Italian
Ingredients: 110 g butter; 100 g granulated sugar; 100 g dark brown sugar; 1 egg (57-60 g with shell); 1 tsp vanilla extract; 230 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp instant espresso powder; 1/2 tsp salt; 180 g mascarpone cheese; 1 tsp vanilla extract; 90 g confectioners sugar; 20 g agave or honey; 120 g heavy cream; 1 tbsp cocoa powder (for dusting)

I absolutely adore sharing sweet treats that feel like a warm hug in dessert form, and this Tiramisu Cookies Recipe is exactly that for me. The combination of rich espresso flavors dancing with creamy mascarpone and a tender cookie base makes it a dessert I return to time and time again. It’s like having the classic tiramisu experience compressed into a perfectly portable cookie that’s ideal for any occasion, whether it’s a casual coffee break or a special celebration.

Why You'll Love This Tiramisu Cookies Recipe

What makes this Tiramisu Cookies Recipe truly stand out to me is the harmonious blend of textures and flavors. The cookies themselves have a soft yet slightly crisp edge, delivering that perfect balance between chewiness and tenderness. Then you have the luscious mascarpone cream layered right on top, light and whipped to perfection, which echoes the signature tiramisu dessert without the fuss of assembling layers. When you bite into one, the hints of espresso and cocoa make every mouthful a delightful little indulgence.

I also love how approachable this recipe is. From melting the butter gently to mixing in that punch of espresso powder, each step feels like a small, satisfying accomplishment in baking. It’s a recipe that doesn’t intimidate but instead invites you to slow down and savor every moment, from mixing the dough to dusting the cookies with cocoa. Plus, it’s versatile enough to serve at holiday gatherings, after-dinner parties, or just as a sweet treat to brighten your afternoon tea.

Finally, these cookies are a wonderful crowd-pleaser. They bring the elegance of a tiramisu dessert in a bite-sized form that’s easier to handle and share. Whether I’m gifting them to friends or treating my family, they always spark compliments and requests for the recipe. I’m confident that you’ll find this Tiramisu Cookies Recipe just as irresistible as I do.

Ingredients You'll Need

A clear glass bowl is placed on a white marbled surface, inside it there is a mix of three ingredients: a pale yellow syrupy liquid covering half of the bottom, a small pile of fine white granules in the middle left, and a cluster of dark brown, slightly sticky granules with some clumps on the right, their rough texture contrasting with the smooth liquid. photo taken with an iphone --ar 4:5 --v 7

The magic behind the Tiramisu Cookies Recipe comes down to a handful of simple but essential ingredients. Each one plays a crucial role in building the cookies’ texture, flavor, and that creamy tiramisu vibe that I adore.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butter: Provides rich moisture and tenderness, essential for soft cookies.
Granulated and dark brown sugar: Together they give sweetness and a slight caramel depth.
Egg: Binds the dough while adding structure and richness.
Vanilla extract: Brings warmth and enhances the overall flavor complexity.
All-purpose flour: The foundation that creates the perfect cookie body.
Baking powder and baking soda: Give cookies the right lift and a delicate crumb.
Instant espresso powder: Adds an authentic tiramisu coffee kick.
Salt: Balances sweetness and elevates flavors.
Mascarpone cheese: The star ingredient in the creamy topping with its silky texture.
Confectioners sugar: Sweetens and stabilizes the mascarpone cream.
Agave or honey: Adds gentle sweetness and smoothness to the cream.
Heavy cream: Whipped to give the mascarpone topping its airy lightness.
Cocoa powder: For dusting and that classic tiramisu finish on top.

Directions

Step 1: Melt the butter carefully in the microwave or on the stovetop over low to medium heat. Make sure it is fully melted but not bubbling—this helps preserve the moisture in the butter. Once melted, pour it into a mixing bowl and place it in the fridge to cool to room temperature, which usually takes about 20 minutes.

Step 2: When the butter is cooled, add the granulated sugar and brown sugar. Use a spatula or a stand mixer with the paddle attachment to whisk them together for about 1 minute until well combined, creating a smooth sugary base for the cookies.

Step 3: Crack in the egg and pour the vanilla extract, then mix everything together until the mixture is fully blended and creamy.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, instant espresso powder, and salt. Then add these dry ingredients to the wet mixture and fold everything together gently using a spatula until the dough just comes together. Be careful not to overmix.

Step 5: Using a cookie scoop (about 2 tablespoons or 1.3 ounces), scoop out the dough to make 11 cookies. Roll each portion gently between your hands into a ball. Arrange the cookie balls on a baking tray lined with parchment paper. Place the tray in the fridge to chill for 1 hour. This chilling step is essential to help the cookies hold their shape during baking.

Step 6: Preheat your oven to 180ºC (about 355ºF). Line a baking sheet with fresh parchment paper. Arrange six cookies per tray and bake each batch for 10 to 11 minutes. Don’t overcrowd the tray to allow even cooking.

Step 7: After baking, let the cookies rest on the baking sheet for about 3 minutes — they will be soft when taken out, so this brief cooling helps them set without breaking. Carefully transfer the cookies to a wire rack to cool completely before adding any topping.

Step 8: To prepare the mascarpone cream, combine mascarpone cheese, vanilla extract, confectioners sugar, agave (or honey), and heavy cream in a bowl. Using an electric mixer or a stand mixer fitted with the whisk attachment, whip everything together until stiff peaks form and the cream holds its shape nicely. If you make the cream ahead of time, cover it with plastic wrap and refrigerate until ready to use.

Step 9: When ready to serve, spoon the mascarpone cream into a piping bag with a desired tip (I love using a Wilton 2A for beautiful swirls). Pipe the cream on top of each cooled cookie, starting from the center and swirling outwards to create an attractive topping.

Step 10: Finally, dust each cookie generously with cocoa powder using a fine sieve, giving them an elegant and classic tiramisu finish. Serve immediately or refrigerate briefly before enjoying.

Servings and Timing

This recipe yields about 11 generously sized tiramisu cookies, perfect for sharing or savoring over a few days. The prep time, including chilling the dough, is about 40 minutes, while the active baking time is roughly 20 to 22 minutes. Total time from start to finish clocks in at just over 1 hour, with an additional 1-hour chilling period that you can use to tidy up or prepare your mascarpone cream. This pacing makes it manageable whether you’re baking during a quiet afternoon or prepping for a dinner party.

How to Serve This Tiramisu Cookies Recipe

The image shows several round cookies each topped with a thick swirl of white cream that forms a spiral, dusted generously with dark brown cocoa powder. The cookies have a light brown base which looks soft and slightly textured. The swirl of cream is smooth and creamy, with the cocoa powder creating a speckled pattern on the surface, highlighting the spiral shape. The cookies are placed closely together on a light brown parchment paper that lies on a white marbled surface. The overall look is neat and inviting with a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

I love serving these tiramisu cookies slightly chilled or just at room temperature because it gives the mascarpone cream the perfect texture—light and airy but not too cold to mute the flavors. They are divine alongside a hot cup of espresso or a creamy cappuccino, which echo the coffee notes in the cookies themselves.

For a festive touch, I sometimes plate them on a decorative tray dusted with cocoa powder or chocolate shavings and garnish with fresh raspberries or mint leaves for a pop of color and freshness. These little touches make the cookies feel extra special whether you're hosting friends or simply indulging yourself.

They also pair wonderfully with drinks like a sweet dessert wine such as Vin Santo or a smooth coffee liqueur. Non-alcoholically, a rich chai latte or a vanilla-infused milk works beautifully with the warm, spiced flavor profile. I find they're perfect for holiday gatherings, elegant brunches, or as a unique dessert at weeknight dinners that call for a touch of sweetness without going overboard.

Variations

I love how adaptable this Tiramisu Cookies Recipe is. One of my favorite tweaks is using gluten-free all-purpose flour to make it accessible to friends with dietary restrictions without sacrificing the cookie’s tender crumb. For a vegan twist, swapping butter for plant-based margarine and using aquafaba (chickpea brine) in place of the egg works surprisingly well when paired with a vegan mascarpone alternative.

If you want to experiment with flavors, adding a pinch of cinnamon or cardamom to the cookie dough gives it an extra layer of warmth that I find irresistible. For a boozy variation, folding in a tablespoon of coffee liqueur either into the mascarpone cream or the cookie dough brings a subtle adult flair that’s perfect for special occasions.

Don’t hesitate to try different cooking methods too—while I prefer the classic oven-baked cookies, you could try shaping the dough into smaller, bite-sized discs for mini cookies or even pan-frying them lightly for a crisp, golden exterior. Each method offers a new take while keeping the beloved tiramisu essence front and center.

Storage and Reheating

Storing Leftovers

If you have leftover tiramisu cookies, the best way to keep their texture and flavor intact is to store them in an airtight container in the refrigerator. Layer the cookies with parchment paper to avoid sticking, especially since they have that creamy mascarpone topping. They will keep well for up to 3 days, which gives you plenty of time to enjoy them fresh without losing their characteristic softness.

Freezing

Freezing these cookies is possible but a little tricky because of the cream topping. I recommend freezing just the baked cookie bases before adding the mascarpone cream. Place the cooled cookie dough balls on a parchment-lined tray, freeze until solid, and then transfer them to a freezer-safe container or bag for up to 1 month. When you are ready to enjoy them, bake straight from frozen, add fresh whipped mascarpone topping, and enjoy as if freshly made.

Reheating

Since these cookies have a whipped cream topping, reheating is not ideal. If you want to slightly warm the cookie base alone, briefly place it in a warm oven (around 120ºC / 250ºF) for 3-4 minutes, but avoid heat on the mascarpone cream. For the best experience, serve the cookies at room temperature or chilled as recommended so you enjoy the full flavor and creamy texture as intended.

FAQs

Can I make this Tiramisu Cookies Recipe without espresso powder?

Absolutely! While espresso powder adds the authentic coffee flavor characteristic of tiramisu, you can substitute it with a strong brewed coffee reduced to a thick concentrate or even instant coffee granules. Just keep the quantity small to avoid adding too much liquid to the dough.

How long can I keep the mascarpone cream before serving?

Once whipped, the mascarpone cream should be stored in the refrigerator covered with plastic wrap and ideally used within 24 hours for the best texture and freshness. Over time, it can lose some of its firmness and may separate slightly.

Can I prepare the cookie dough in advance?

Yes! The dough can be prepared and chilled in the refrigerator overnight. This actually helps develop more flavor and makes the dough easier to handle. Just scoop and roll your cookies before baking on the day you plan to serve them.

Is this recipe suitable for kids?

The cookies themselves do have a hint of coffee flavor from the espresso powder, which is mild and generally acceptable for older kids. If you’re concerned, you can reduce the espresso powder or replace it with cocoa powder. The mascarpone cream is safe and delicious for all ages.

What piping tip do you recommend for the mascarpone topping?

I love using a Wilton 2A piping tip for the mascarpone cream because it creates lovely, elegant swirls that look professional yet are easy to achieve at home. However, any medium round or star tip will work – feel free to get creative and make your own signature style!

Conclusion

I hope you’ll give this Tiramisu Cookies Recipe a try soon because it truly captures the indulgent spirit of tiramisu in a fun, approachable form. Whether you’re making them for a special occasion or just because, these cookies feel special and comforting all at once. I’m so excited for you to taste the sweet interplay of coffee, chocolate, and creamy mascarpone that makes each bite irresistible. Enjoy every moment of baking and sharing this delightful treat!