Published on October 17, 2023. Published by Megan
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Tiramisu cookies are soft and chewy coffee sugar cookies topped with a rich a creamy espresso mascarpone frosting and a light dusting of cocoa powder. If tiramisu was a cookie, it would be these mascarpone cookies. What I love most about these tiramisu sugar cookies are that they require no chilling time, are super easy to make and taste just like the classic tiramisu dessert.
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Store, Freeze and Thaw
- M’s Expert Tips
- FAQs
- Other Espresso Recipes to Try
- Tiramisu Cookies Recipe
Why Should You Make This Recipe
My favorite dessert is tiramisu. So much so that I have several tiramisu inspired recipes on the blog. My Tiramisu Ice Cream, Pumpkin Tiramisu, and Blackberry Tiramisu Ice Box Cake reimagine this classic Italian dessert in fun ways. This tiramisu cookie recipe takes all the classic flavor elements of a rich and creamy tiramisu and turns it into a cookie. I know you’ll love this mascarpone and cocoa topped cookie because:
- Layers of flavors and textures. From the soft and chewy espresso sugar cookie to the rich and creamy espresso mascarpone frosting and dusting of cocoa powder, these cookies will delight all your senses.
- Easy to make, bake and eat. This recipe for tiramisu cookies is no chill and can be made in bowl one. The espresso mascarpone frosting is as easy to make as whipped cream and takes even less time. The result is a batch of cookies that taste just like tiramisu.
Ingredients
These tiramisu sugar cookies require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Coffee Sugar Cookies
- Dry Ingredients: Gather all purpose flour, espresso powder, cornstarch, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, sugar, an egg and vanilla extract.
Espresso Mascarpone Frosting
Gather mascarpone cheese, powdered sugar, instant espresso powder, vanilla extract, heavy cream and cocoa powder.
Substitutions
Here are my recommended substitutions to make these soft tiramisu cookies if you need them.
- All purpose flour: Make these soft iced cookies, gluten free, by using a good 1-1 gluten free flour or gluten free oat flour. I recommend using the one from Bob’s Red Mill.
- Baking Soda and Baking Powder: Both of these are required for this cookie recipe to work as intended.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Instant Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Granulated Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Mascarpone Frosting: Please see my Mascarpone Frosting post for all substitutes.
- Cocoa Powder: I like using Dutch processed cocoa powder for dusting on top of tiramisu. The taste is a richer, more chocolate-y taste. Use a good unsweetened cocoa powder as a substitute for these tiramisu dessert cookies.
Variation
Tiramisu Cookie Cups: Break 1 - 2 cookies into bite sized pieces. Layer a few pieces in the bottom of a cup. Scoop 1 - 2 tablespoons (15 - 30 ml) mascarpone frosting on top. Repeat with 1 -2 more layers of coffee sugar cookies and mascarpone frosting, ending with mascarpone frosting and a dusting of cocoa powder. Enjoy right away or cover and chill in the fridge for up to 1 day.
How To Make
Learn how to make tiramisu cookies in a few easy steps.
- In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes. In another bowl whisk together the flour, contarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk in the cooled espresso butter with the granulated sugar until well combined. Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes. Scoop the cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches ( 8 cm) apart. Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy coffee sugar cookies on the baking sheet for 5 minutes.
- On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the espresso powder, vanilla extract and powdered sugar until well combined. Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.
5. Top the soft and chewy espresso sugar cookies with 1 -2 tablespoons (15 - 30 ml) mascarpone frosting. Use the back of a spoon or an icing spatula to smoot the frosting across the top in a circular motion. Dust with cocoa powder and enjoy.
How To Store, Freeze and Thaw
- Store: Place the frosted tiramisu sugar cookies in an airtight container. Store in the fridge for up to 5 days. Unfrosted cookies can be stored in an airtight container at room temperature for 1 - 2 days.
- Freeze Dough: Prepare the coffee cookie dough through to the resting step. Chill the cookie dough in the fridge for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw in the fridge overnight or room temperature for a few hours. Then proceed with the recipe as written starting with the mascarpone frosting.
M’s Expert Tips
- Cool the melted butter. To make these mascarpone frosted coffee sugar cookies extra chewy, the butter is melted. However, it needs to cool for about 10 - 15 minutes before using in the recipe.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Rest the cookie dough. While the oven preheats for 30 minutes, allow the dough to rest in the fridge.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Make sure the cookies are completely cooled. The cookies should be room temperature before topping with the mascarpone espresso frosting. If the cookies are warm, the frosting will slide off.
FAQs
What is tiramisu made of?
Traditional tiramisu is made of ladyfinger cookies, espresso, mascarpone cheese, eggs, sugar, rum or marsala wine and cocoa powder. Tiramisu cookies draw on those classic flavors. Sift espresso sugar cookies replace the ladyfingers. The sweetened mascarpone frosting is infused with espresso and is very similar to the taste and texture of the traditional tiramisu filling.
Can I make these cookies smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect tiramisu sugar cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 8 - 10 minutes.
Other Espresso Recipes to Try
- Chocolate Coffee Cake
- Espresso Brownies
- Coffee Cookies
- Coffee Cheesecake
If you try this Tiramisu Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Tiramisu Cookies Recipe
Megan
Tiramisu cookies are soft and chewy coffee sugar cookies topped with a rich and creamy espresso mascarpone frosting and a dusting of cocoa powder.
4.84 from 43 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Celebrations, Dessert, Holiday
Cuisine American, Italian
Servings 20 cookies
Equipment
1 medium (2 tablespoon, 30 ml) cookie scoop
2 baking sheets
2 sheets parchment paper
1 stand mixer with whisk attachment or hand mixer with beaters for the mascarpone frosting
1 icing spatula or spoon
1 small mesh strainer for dusting cocoa powder
Ingredients
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.
1 cup (226 g) unsalted butter, 1 tablespoon instant powder espresso
In another bowl whisk together the flour, contarch, baking powder, baking soda, and salt until well combined.
2½ cups (300 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda
In a large mixing bowl, whisk in the cooled espresso butter with the granulated sugar until well combined. Whisk in the egg and vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time.
1½ cups (300 g) granulated sugar, 1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract
Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes.
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed.
Cool the chewy coffee sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the mascarpone frosting while the cookies cool.
On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the espresso powder, vanilla extract and powdered sugar until well combined.
8 oz. mascarpone cheese, cold, 1½ cups (180 g) powdered sugar, 2 teaspoons instant powder espresso, 1 teaspoon (5 ml) vanilla extract
Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.
1 cup (237 ml) cold heavy whipping cream
Top the soft and chewy espresso sugar cookies with 1 -2 tablespoons (15 - 30 ml) mascarpone frosting. Use the back of a spoon or an icing spatula to smoot the frosting across the top in a circular motion. Dust with cocoa powder and enjoy.
2 tablespoons (10 g) cocoa powder
Notes
Store: Place the frosted tiramisu sugar cookies in an airtight container. Store in the fridge for up to 5 days. Unfrosted cookies can be stored in an airtight container at room temperature for 1 - 2 days.
Keyword How to Make Tiramisu Cookies, Mascarpone Cookies, Tiramisu Cookies, Tiramisu Cookies Recipe, Tiramisu Sugar Cookies
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Reader Interactions
Comments
CK says
You mention salt in the recipe but it is not listed. Please revise. Thank you
Reply
Megan says
Hi CK, my apologies for the omission of the salt. Use 1/2 teaspoon salt for the Tiramisu cookies.
Reply
