Name: Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian-American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; ½ cup light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 2 tablespoons instant espresso powder; 1 cup white chocolate chips; 8 oz mascarpone cheese, softened; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons strong brewed coffee, cooled; unsweetened cocoa powder, for dusting

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If you’ve ever wanted to savor the luxurious flavors of classic tiramisu in a fun, portable form, these Tiramisu Cookies are your dessert dream come true! Each bite has that coffee-kissed punch, creamy mascarpone layer, and decadent cocoa finishing touch — all wrapped up in a tender, chewy cookie you’ll want to share with everyone (or not!). Perfect for parties, special treats, or anytime you need an Italian-inspired pick-me-up, these cookies pack all the charm of tiramisu and the comfort of a homemade cookie.

Ingredients You’ll Need

Gathering the ingredients for Tiramisu Cookies couldn’t be simpler. Each element plays a starring role, from the deep espresso kick to the silky mascarpone and the touch of cocoa on top. Trust me, using the best ingredients here really brings the flavor and texture to life!

Unsalted butter, softened: Soft, creamy butter gives your cookies that perfect tender crumb and melt-in-your-mouth texture.
Granulated sugar: Adds essential sweetness and helps the cookies brown lightly for a golden crust.
Light brown sugar, packed: Adds a subtle caramel note and that bit of chewiness all good cookies need.
Large eggs: The structure-makers — eggs bind everything together and keep the cookies soft.
Vanilla extract: Sweet, aromatic, and the background note that ties every bite together.
All-purpose flour: Gives structure and stability without weighing the cookies down.
Baking soda: The little bit of lift so your cookies don’t come out flat.
Salt: Just a pinch sharpens all the sweet flavors, never skip it!
Instant espresso powder: This is where the magic happens — deep coffee flavor that whispers “tiramisu.”
White chocolate chips: Little pockets of creamy sweetness that mimic the flavorful layers of tiramisu.
Mascarpone cheese, softened: An Italian classic for that authentic creamy texture in the filling.
Powdered sugar: Dissolves like a dream into the filling, making it sweet and smooth.
Vanilla extract (for filling): Adds perfume and sweetness to the mascarpone layer.
Strong brewed coffee, cooled: Brings even more coffee depth to the filling — don’t skip or skimp!
Unsweetened cocoa powder, for dusting: That signature bitter cocoa finish — just a light dusting transports you to a corner café in Italy.

How to Make Tiramisu Cookies

Step 1: Prep Your Oven and Baking Sheets

Let’s start off right by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Set yourself up for cookie success!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture looks pale and fluffy. This step makes your cookies extra light and gives them that perfect, tender texture — take your time here, about 2-3 minutes with an electric mixer.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. This helps incorporate air and keeps everything smooth. Then add that lovely vanilla extract and mix until just combined — now your dough is starting to smell heavenly!

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together your flour, baking soda, salt, and instant espresso powder. Mixing them first keeps your cookies consistent and ensures there are no clumps (especially with the espresso powder).

Step 5: Combine the Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, mixing just until everything is incorporated. Don’t overmix — just enough to bring everything together, so your Tiramisu Cookies stay soft and tender.

Step 6: Fold in White Chocolate Chips

Use a spatula to fold in those white chocolate chips. Every cookie will get creamy morsels that beautifully balance the coffee and cocoa. This simple touch is what sets these cookies apart!

Step 7: Scoop and Bake

Scoop out tablespoon-sized balls of dough onto the prepared baking sheets, leaving about two inches between each one so they have room to spread. Bake for 10 to 12 minutes, just until the edges are a light golden color. The centers will look puffy and soft (that’s exactly what you want!).

Step 8: Cool Completely

Let your cookies cool on the baking sheet for five minutes before gently transferring them to a wire rack. Make sure they’re completely cool before sandwiching — you don’t want your creamy filling to melt!

Step 9: Make the Mascarpone Filling

In a medium bowl, beat together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Pour in the cooled brewed coffee and whip until fully incorporated. This filling is velvety, slightly tangy, and oh-so-irresistible.

Step 10: Assemble the Sandwich Cookies

Spread or pipe the mascarpone filling onto the flat side of half the cookies. Top with a second cookie to make a sandwich (gently press so the filling oozes just to the edge). Suddenly, your kitchen smells like an Italian pastry shop!

Step 11: Add the Finishing Touch

Just before serving, use a small sieve or fine mesh strainer to dust the tops with unsweetened cocoa powder. This classic finish instantly transforms your Tiramisu Cookies into a showstopper dessert.

How to Serve Tiramisu Cookies

Garnishes

A light dusting of unsweetened cocoa powder really makes these Tiramisu Cookies feel special, but you can also sprinkle on a few chocolate shavings or even a touch of instant espresso for a pretty (and tasty) flourish. A tiny mint leaf or chocolate-covered espresso bean looks adorable for a fancier twist.

Side Dishes

For a true Italian experience, serve these cookies with a piping hot cup of espresso or cappuccino. They also pair beautifully with a scoop of vanilla gelato, or a platter of fresh berries for a contrast of color and flavor. Don’t be surprised if they steal the show at your dessert table!

Creative Ways to Present

Stack Tiramisu Cookies on a rustic cake stand for a party-ready centerpiece, or pop them into little paper muffin cups for an elegant touch at showers and teas. You can even wrap them individually for gifts — they’re perfect tucked into a cute box as a homemade treat for friends and family.

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to eat the whole batch right away, Tiramisu Cookies store best in the refrigerator inside an airtight container. The mascarpone keeps them tender, and they’ll stay absolute perfection for up to three days. Let them come to room temperature before serving if you prefer them softer and creamier.

Freezing

You can freeze the cookies and filling separately for up to one month. Simply freeze the completely cooled cookies in a freezer-safe bag and the mascarpone filling in an airtight container. Thaw both in the fridge overnight before assembling for freshly made flavor and texture.

Reheating

While you wouldn’t want to reheat filled sandwich cookies, the individual baked cookies can be gently warmed for a few seconds in the microwave to bring out their amazing aroma before assembly. This is also a handy trick if you froze your cookies — just let them reach room temperature and then finish with filling and cocoa.

FAQs

Can I use regular cream cheese instead of mascarpone?

You can swap mascarpone with regular cream cheese in a pinch, but the flavor will be a bit tangier and less rich than traditional tiramisu. To get closer to that authentic taste, mix cream cheese with a couple of tablespoons of heavy cream.

Is it okay to make Tiramisu Cookies ahead of time?

Absolutely! In fact, assembling the cookies a few hours before serving lets the flavors meld for an even more irresistible result. Just keep them refrigerated if you won’t serve them right away.

Can I make this recipe gluten-free?

Yes, you can use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The cookies should hold up well and still deliver that chewy, soft texture everyone loves.

How strong is the coffee flavor?

The espresso powder adds a rich but not overpowering coffee note. If you adore a stronger coffee kick, feel free to use a touch more espresso powder or brush the cookies with extra brewed coffee before filling.

Do I have to sandwich the cookies, or can I serve them open-faced?

While sandwiching is super fun (and extra delicious), you can definitely serve them open-faced, with a dollop of mascarpone filling and a dusting of cocoa on top. It’s a great option for parties or adding more variety to a dessert platter.

Final Thoughts

If you love tiramisu or crave a coffee-flavored treat, you owe it to yourself to give these Tiramisu Cookies a try. They’re so much fun to make and even more delightful to eat! I can’t wait to see how this recipe becomes a favorite in your kitchen, too.

Tiramisu Cookies Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 32 minutes
Yield: 12 sandwich cookies 1x
Diet: Vegetarian

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Description

Indulge in the flavors of tiramisu with these delightful Tiramisu Cookies. Soft and chewy cookies filled with a mascarpone cheese mixture, these sandwich cookies are a perfect treat for any coffee and dessert lover.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons instant espresso powder
1 cup white chocolate chips

Mascarpone Filling:

8 oz mascarpone cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons strong brewed coffee, cooled
unsweetened cocoa powder, for dusting

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the white chocolate chips.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
Cool and prepare filling: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a medium bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Add the brewed coffee and mix until combined.
Assemble cookies: Once the cookies are fully cooled, spread or pipe the mascarpone mixture onto half of the cookies, then top with the remaining cookies to form sandwiches. Lightly dust the tops with cocoa powder before serving.