Tiramisu Cookies
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![multiple frosted tiramisu cookies sprinkled with cinnamon](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-19-scaled.jpg)
Tiramisu cookies…oh.my.goodness. ? I’m obsessed!
If you love the classic Italian tiramisu dessert, you will love how I’ve transformed its flavors into these tiramisu cookies!
These cookies have the key flavors of traditional tiramisu; made with a chewy espresso cookie dough base, a mascarpone kahlua infused frosting and they have a finishing touch of dusted cocoa powder on top.
Some other well-loved cookies are my coffee cake cookies, pecan pie cookies, these giant chocolate chip cookies, or my chocolate peppermint cookies.
![cookies on parchment paper with frosting on top.](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-20-scaled.jpg)
My tiramisu cookies are a totally creative and convenient way to enjoy the iconic flavors of tiramisu in a convenient bite-sized form, making them perfect for snacking, dessert trays, or for holiday cookie exchanges.
What is tiramisu?
Tiramisu, which literally means “pick me up” or “cheer me up” in Italian, is beloved for its indulgent and comforting flavor profile. It is a popular Italian dessert known for its rich and creamy texture. It’s made with layers of coffee-soaked ladyfingers and a whipped mixture of eggs, sugar, and mascarpone cheese. The dessert is typically flavored with cocoa and espresso, and it can also include a splash of a liqueur like Marsala wine or coffee-flavored liqueur.
This dessert is often chilled before serving, allowing the flavors to meld and the ladyfingers to soften further. It’s a staple in Italian cuisine and has become popular worldwide.
![cookies being frosted with mascarpone frosting on parchment paper.](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-14-scaled.jpg)
Why this recipe works
- There is no chill time, unlike the classic tiramisu dessert which spends hours in the fridge soaking the ladyfingers!
- The coffee-infused cookie dough is made simply with espresso powder.
- The mascarpone frosting is fuss-free, everything whips up in just a few minutes.
- It tastes just like your favorite tiramisu but in a convenient hand-held dessert!
![Ingredients in small bowls needed to make tiramisu cookies.](https://krollskorner.com/wp-content/uploads/2023/11/IMG_0114.png)
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Espresso powder: To infuse the cookies with the rich coffee flavor essential to tiramisu, espresso powder is used. I haven’t tested the cookies with finely ground instant coffee but I bet that would work OK too. The coffee flavor is noticeable but not overpowering.
- Mascarpone Cheese: This creamy Italian cheese is a key component in traditional tiramisu. In these cookies, it is used in the frosting to replicate the creamy layer in a classic tiramisu.
- Kahlua: Kahlua adds depth with its coffee and rum flavors, creating a sophisticated twist to the frosting. The amount of Kahlua can be adjusted according to taste, but I typically add 2 Tbsp. into the frosting. Feel free to add less.
- Eggs: Eggs provide structure and richness to the cookie dough. They help to create a tender crumb and chewy cookie.
- Butter: Unsalted butter is what I typically use. Feel free to use salted if that’s what you prefer and adjust the additional salt.
- Vanilla Extract: Vanilla adds a warm, sweet flavor that complements the coffee and cocoa.
- Leavening Agents: Baking powder or baking soda is used to help the cookies rise and achieve the desired texture.
- Salt: A pinch of salt helps to enhance the overall flavor of the cookies, balancing the sweetness.
![cookies on a baking sheet lined with parchment paper.](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-9-scaled.jpg)
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Cream the butter and sugars together.
- Add the eggs and vanilla.
- Slowly add the dry ingredients just until combined.
- Scoop cookie dough and place on prepared baking sheets.
- Bake for 9-11 minutes, I always underbake mine just a little!
- Make the frosting and pipe on top of cooled cookies, dust with cocoa powder.
![a bite taken from a tiramisu cookie.](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-21-scaled.jpg)
Expert Tips
- Careful not to over mix the dough: once you add the flour mix just until combined. Over mixing can make the cookies tough.
- Do not crowd the baking sheet. I like to bake 6 cookies at a time. Overcrowding the cookies can lead to the cookies baking into each other and creating wonky shaped cookies. We want the heat to circulate evenly around the cookies so if you find your cookies are spreading too much, bake less cookies on your sheet at one time.
- Spoon and level flour properly: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Do not over bake. These cookies look very soft and slightly under baked when you take them out of the oven. But they will settle and create a fudgy soft center in the middle as they cool.
- You can refrigerate the cookie dough for up to 3 days in advance prior to baking.
- Use a cookie scoop to ensure your cookies are the same size.
- Place the bowl of the stand mixer and the whip in the freezer for about 10 minutes to get it really cold! This helps the cream whip nicely!
![a stack of cookies with frosting on top with a bite taken out of the top cookie.](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-23-scaled.jpg)
Variations and Substitutions
- Coffee Extract: If you don’t have espresso powder, use coffee extract for a similar flavor.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make the cookies gluten-free. I usually recommend Bob’s Red Mill 1:1 GF Flour.
- Cream Cheese: If mascarpone is unavailable, cream cheese can be a good substitute, though it has a tangier taste.
- Nuts: Chopped hazelnuts or almonds can add a nice crunch.
- Spices: Incorporate spices like cinnamon or nutmeg for additional warmth and flavor.
- Non-Alcoholic Substitutes: If you prefer to avoid alcohol, you can simply leave the kahlua out of the frosting or use a rum extract.
Storage
- Room Temperature Storage: If your tiramisu cookies are unfrosted or don’t contain any perishable ingredients, they can be stored at room temperature. They typically last well for about a week. Frosted cookies can sit out at room temperature for up to 2 hours.
- Refrigerator Storage: For cookies with the mascarpone frosting, store them in the refrigerator. This is important to prevent spoilage due to the dairy content. They can be stored in the fridge for up to a week.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
![multiple frosted tiramisu cookies sprinkled with cinnamon](https://krollskorner.com/wp-content/uploads/2023/11/Tiramisucookies-19-750x750.jpg)
Ingredients
- 2 1/2 cups all purpose flour, spooned and leveled
- 1 Tbsp. espresso powder (I use King Arthur)
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 12 Tbsp. unsalted butter, cut into cubes
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
For the frosting
- 1 cup heavy cream, cold
- 8 oz. mascarpone, cold
- 2 Tbsp. Kahlua
- 1 2/3 cups powdered sugar
- 1 tsp. vanilla extract
- pinch of kosher salt
- cocoa powder, for finishing
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the all-purpose flour, espresso powder, salt, baking soda, and baking powder together in a medium sized mixing bowl. Set aside.2 1/2 cups all purpose flour, spooned and leveled, 1 Tbsp. espresso powder (I use King Arthur), 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder
- Cream together the butter and sugars using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar. It will kinda look like a paste.12 Tbsp. unsalted butter, cut into cubes, 1 cup dark brown sugar, packed, 1/4 cup granulated sugar
- Add in the eggs and vanilla and mix until combined, scraping down the sides of the mixing bowl as needed.2 large eggs, room temperature, 2 tsp. vanilla extract
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- Scoop the cookies using a 2 Tbsp. cookie scoop and place on prepared baking sheet (I bake 6 at a time), recipe makes ~20 cookies. You can press the cookies down slightly to flatten a little, if preferred but I usually just scoop and leave it as shown in the picture and video.
- Bake for ~9-11 minutes. The cookies will look puffed and slightly underbaked in the middle and the edges will be golden brown. They cook more on the sheet once removed from the oven. While the cookies are still warm, I like to place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin to give them a perfect circular shape. Cool on the baking sheet for just a couple minutes then transfer to a wire rack to cool completely.
- Once the cookies are cooled, make the frosting. In a large bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, kahlua, powdered sugar, vanilla and salt for ~3 minutes or until stiff peaks form.1 cup heavy cream, cold, 8 oz. mascarpone, cold, 2 Tbsp. Kahlua, 1 2/3 cups powdered sugar, 1 tsp. vanilla extract, pinch of kosher salt
- Add to a piping bag fitted with a piping tip (I used the Wilton 2A) and pipe on top of the cooled cookies in a swirl, start in the middle and then move outward. Finish with a dusting of cocoa powder on top. Enjoy!cocoa powder, for finishing
Video
Notes
- Room Temperature Storage: If your tiramisu cookies are unfrosted or don’t contain any perishable ingredients, they can be stored at room temperature. They typically last well for about a week. Frosted cookies can sit out at room temperature for up to 2 hours.
- Refrigerator Storage: For cookies with the mascarpone frosting, store them in the refrigerator. This is important to prevent spoilage due to the dairy content. They can be stored in the fridge for up to a week.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Made these cookies this afternoon. Delicious….definitely a keeper. Very easy to make and love the coffee taste in the cookies.
Beautiful! thank you so much Martha!
The cookies are amazing! I love the mascarpone frosting and will definitely use it for other recipes.
These are absolutely delicious – one of the best cookies I’ve ever made! The cookie itself is perfectly soft and moist and the flavors are delicately balanced. The mascarpone icing on top is the divine – I will be making it again to put on other desserts. Thank you for this incredible recipe!