Tiramisu Cookies

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.

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.

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!

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.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Cream the butter and sugars together.
2. Add the eggs and vanilla.
3. Slowly add the dry ingredients just until combined.
4. Scoop cookie dough and place on prepared baking sheets.
5. Bake for 9-11 minutes, I always underbake mine just a little!
6. Make the frosting and pipe on top of cooled cookies, dust with cocoa powder.

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!

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

1. 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. 
2. 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.