Tiramisu Cookies

These Tiramisu Cookies have a soft and chewy coffee cookie dough base and a rich and creamy mascarpone Kahlua infused frosting. They're dusted with cocoa powder just like the traditional dessert and you'll love being able to enjoy all the flavors of tiramisu in a hand held convenient cookie!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 317kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the coffee cookie dough

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

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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