These are the best Tiramisu Cookies! These delicious thick coffee cookies are topped with a smooth mascarpone cream that is dusted with cocoa powder, making them taste like a delicious piece of Tiramisu. It's like if you marry cookies and tiramisu together and get the best of both worlds. These big and soft cookies just burst with delicious flavor.
These Tiramisu Cookies only uses simple pantry staples making for a super easy recipe. In a classic Tiramisu recipe is consists of ladyfingers dipped in coffee. These lady fingers are use to stack a delicious mascarpone cream. To capture the flavors of tiramisu these cookies consists of coffee cookies that is topped with a smooth and velvety mascarpone cream, that is dusted with cocoa powder for a wonderful chocolate flavor. This delicious tiramisu cookie recipe is full of flavor. These delicious cookies are hard to not eat the whole batch of at once and are perfect to serve for any gathering.
For more cookies recipes, try Lemon Blueberry Cookies, Espresso Cookies and Coffee Cake Cookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make and makes for a great dessert.
- Cookies: These big and soft cookies just burst with delicious warm coffee flavor.
- Mascarpone topping: These cookies are topped with a smooth mascarpone and dusted with cocoa powder.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft texture.
- Instant coffee powder: Use any type of instant coffee powder you like. I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee.
- Cocoa powder: You can't have a tiramisu without a dusting of cocoa powder on top. I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS - COOKIES
Here is how to make and bake these Tiramisu Cookies. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: To make the cookies, melt the butter in the microwave or in a small saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
STEP 2: Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute.
STEP 3: Add the egg, vanilla extract and mix it in until combined. In a separate small bowl, stir together flour, baking powder, baking soda, instant coffee powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.
STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to chill for 30 minutes.
Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with parchment paper.
STEP 5: Once the 30 minutes has passed, place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.
STEP 6: Once baked, let the cookies cool down on the baking tray for 3 minutes. After they have cooled down a bit, use a spatula to lift them onto a wire rack and let them cool down completely.
STEP BY STEP INSTRUCTIONS - MASCARPONE + ASSEMBLING
STEP 1: In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
STEP 2: When ready to serve, add the cream to a piping bag fitted with a piping tip, e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 13-15 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe and make the mascarpone cream.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
STORAGE
Store the Tiramisu cookies in a the fridge in an airtight container. They are best enjoyed within 1-2 days.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Tiramisu Cookies
Equipment
Ingredients
COOKIES
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg (57-60 g with shell)
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
MASCARPONE CREAM
- 180 g mascarpone cheese
- 1 teaspoon vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tablespoon cocoa powder for dusting
Instructions
COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.110 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.100 g granulated sugar, 100 g dark brown sugar
- Add the egg, vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.230 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon instant espresso powder, ½ teaspoon salt
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.
- Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
MASCARPONE CREAM
- In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.180 g mascarpone cheese, 1 teaspoon vanilla extract, 90 g confectioners sugar, 20 g agave or honey, 120 g heavy cream
- When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.1 tablespoon cocoa powder
Fabiola Akel
Your work is simply fantastic, this recipe really takes your breath away, forever! Haha
Paine
First of all, I always love a recipe that uses the metric system so that it is more consistent each time. Rather than melting the butter and then let it harden, I just took out the butter hours before I bake to use it. I made a little adjustments. I baked them at 350 deg F since my oven tends to be warmer and also baked it for a total of 14 minutes, one tray at a time. The cookies still came out soft in the middle, it was exactly how I want it. For the mascarpone cream, I added 1 teaspoon of espresso powder to it to give a little bit more coffee taste and left out the honey. I also find it a little sweet for my taste on the cream, but my husband said if it's not sweet, it's not a dessert. Everyone complimented on these cookies! My kids kept wanting more too. Thanks for sharing it.
Stefanie
Hi!
Wow, these are absolute heaven! Tried them today and now I want to make them for my mom´s birthday next week as well :D. However, I want to make 22 cookies out of it instead of 11 (since I intend to make a variety of little desserts). Do you have any idea how long they would have to stay in the oven if I do that? Surely I can try a batch again to check, but I thought you maybe would have tried it already :D.
Thanks in advance!
Stefanie
Trinity
One of my go tos for the holiday season or whenever I need a special baked item. Everyone who has ever tried these cookies has absolutely loved them. Only revision I would make to the recipe is that it makes wayyy more than 11 cookies. I made a 1/2 batch that came out to 14 good sized cookies. Also would recommend sticking to a traditional sweet butter and chilling for 1+ hour as suggested. I tried using Irish butter and that fat content was too high and the cookies spread paper thin. One of mu favorite things to bake and eat, truly a great recipe!
Lisa Schwartz
These were amazingly delicious! I will definitely be making them again.
Ebony
Another spectacular recipe! Thank you
Lena
Just made them for work. Everyone liked them. Just delicious, the Mascarpone Creme fits perfekt to the Cookie. Absolut Amazon recipe!!
Michelle
Hi, do the cookies have to set in the fridge for an hour or can it be longer?
Julie Marie
They can be stored in the fridge for up to 2-3 days. Just let them sit for 15 minutes at room temperature, before baking, as they otherwise won't spread as much 🙂
Teddy Brown
LOVE the recipe and cookies! The addition of the ingredients and their amounts through the recipe was brilliant!
Question though- my cookies (I tried two batches) came out on the puffier-side not flat like your recipe. I following the recipe and ingredients to a T. I was thinking maybe our altitudes are different?? Any suggestions to make them flatter like your would be great!
Julie Marie
It could be different reason, like altitude as you suggest. You can try, once you have rolled them between your hands into a ball, to give them a light press to flatten them slightly. Then they spread out more when baking 🙂
Ann
These might just be the best cookies I've ever made! Great recipe! I can't stop eating them now.
Julia E
these turned out AMAZING. For the dough, instead of using 1 tsp of vanilla extract, I used ½ tsp almond extract and ½ tsp of vanilla extract. I did this because Martha Stewart’s receipt called for almond, and I was curious what it would have turned out like. Luckily my sorcery worked here, lol. I also did not use the honey in the mascarpone cream, it's sweet enough with all the other ingredients! My coworkers loved them!
Lena
One question: do you whip the cream before adding it to the other ingredients?
Julie Marie
Hi! No all of the ingredients for the mascarpone cream, including the heavy cream, is whipped together in a bowl until it reaches stiff peaks 🙂
Alyssa
My new favorite cookie!!!!!! I’m absolutely in love with these cookies. I’ve made them twice in one week. I did make some changes to the recipe for ease and taste. I didn’t melt the butter. I used room temperature butter and they came out perfectly and much easier to make. I also used 2.5T of coffee powder and omitted the honey from the mascarpone cream. The extra coffee gave the cookie an amazing strong but not overpowering flavor and omitting the honey ensured that the cream wasn’t too sweet. Honestly I might decrease the confectioners sugar next time. These are my new holiday and special occasion cookie!
Michelle
Do these have to stay refrigerated or can they stay at room temp a day?
Julie Marie
Store the Tiramisu cookies in a the fridge in an airtight container. They are best enjoyed within 1-2 days 🙂
Dominique
Love them! Easy recipe and will definitely make them more often!
Morgan Kelly
Can I substitute fat free half and half for the heavy cream? I already have it and trying to find uses to get rid of it 🙂
Julie Marie
Hi. I wouldn't recommend that as it won't whip up as heavy cream will 🙂
Andy
Can it be normal espresso coffe or it has to be instant?
Julie Marie
Using normal espresso coffee will add too much liquid to the cookie dough, so it should instant 🙂
Lina
is there a way to switch the egg for a vegan alternative?
mary
I don’t have a stand mixer, can i whisk by hand?
Julie Marie
Yes, you can use a hand whisk and whisk it until stiff peaks 🙂
emanuele
this is one of the best things i’ve eaten in my hole life!
Those cookies are absurdly amazing and delicious in every single way!
thank you so much for this recipe, will def do it again
Alia
Is the nutritional facts below the recipe for the whole batch or one cookie ?
Julie Marie
Per cookie 🙂
Nina
These cookies taste amazing and the recipe is so easy to follow! 10/10 recommend making these 🙂
Ally
These are the best cookies! Thank you for a great recipe
Johanna
How to store them when cream is on top?
Julie Marie
Store them in the fridge in an airtight container. They are best enjoyed within 1-2 days.
Hannah
Love love love these cookies. Great dessert my whole family loves