These Tiramisu Cookies bring all the classic flavors of tiramisu into a soft, bakery-style cookie. With chewy espresso sugar cookies topped with a light mascarpone frosting and cocoa dusting, this dessert is rich, elegant, and incredibly satisfying.
Why You’ll Love This Recipe
- Soft, chewy coffee-flavored cookies
- Creamy mascarpone frosting that feels luxurious
- Easier than classic tiramisu but just as indulgent
- Perfect for holidays, parties, or coffee lovers
Tiramisu Cookies Recipe
Soft espresso sugar cookies
Ingredients
Coffee Sugar Cookies
- 1 cup unsalted butter
- 1 tablespoon instant espresso powder
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Espresso Mascarpone Frosting
- 8 ounces mascarpone cheese cold
- 1½ cups powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons cocoa powder for dusting
Instructions
- Melt the butter in a small bowl and whisk in the espresso powder. Chill for 10 minutes.
- In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk cooled espresso butter with sugar. Add egg and vanilla and mix until smooth.
- Stir dry ingredients into wet ingredients in batches until just combined.
- Preheat oven to 375°F and line a baking sheet with parchment. Let dough rest for 30 minutes.
- Scoop dough using a 2-tablespoon scoop and space cookies 3 inches apart.
- Bake for 10–12 minutes until edges are set and centers are slightly puffed.
- Cool cookies completely before frosting.
- Whisk mascarpone on low until smooth. Add espresso powder, vanilla, and powdered sugar.
- Slowly add heavy cream, then whip on medium until light and fluffy.
- Frost cooled cookies and dust with cocoa powder before serving.
Notes
Use instant espresso, not brewed coffee
Ingredients
Coffee Sugar Cookies
- 1 cup unsalted butter
- 1 tablespoon instant espresso powder
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Espresso Mascarpone Frosting
- 8 ounces mascarpone cheese, cold
- 1½ cups powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons cocoa powder, for dusting
Instructions
- Melt the butter in a small bowl and whisk in the espresso powder. Chill for 10 minutes.
- In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk cooled espresso butter with sugar. Add egg and vanilla and mix until smooth.
- Stir dry ingredients into wet ingredients in batches until just combined.
- Preheat oven to 375°F and line a baking sheet with parchment. Let dough rest for 30 minutes.
- Scoop dough using a 2-tablespoon scoop and space cookies 3 inches apart.
- Bake for 10–12 minutes until edges are set and centers are slightly puffed.
- Cool cookies completely before frosting.
- Whisk mascarpone on low until smooth. Add espresso powder, vanilla, and powdered sugar.
- Slowly add heavy cream, then whip on medium until light and fluffy.
- Frost cooled cookies and dust with cocoa powder before serving.
Tips & Tricks
- Do not overmix the cookie dough to keep cookies tender
- Keep mascarpone cold for best frosting texture
- Chill frosting slightly if it becomes too soft
Details
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Medium
- Dietary Notes: Halal-friendly
Notes
- Use instant espresso, not brewed coffee
- Frost just before serving for best texture
- Cookies can be enjoyed plain without frosting
Nutrition (Approximate per cookie)
- Calories: 290
- Protein: 4g
- Carbohydrates: 36g
- Fat: 14g
FAQ
Do these cookies taste like coffee?
Yes, they have a mild espresso flavor similar to tiramisu.
Can I make them ahead of time?
Yes, bake cookies ahead and frost the day of serving.
Can I freeze tiramisu cookies?
Freeze unfrosted cookies for up to 2 months.
Can I use cream cheese instead of mascarpone?
Mascarpone is recommended, but softened cream cheese can work.
Why rest the dough?
Resting improves texture and flavor.
Storage
- Refrigerator: Store frosted cookies up to 3 days
- Freezer: Freeze unfrosted cookies only
- Reheating: Serve at room temperature
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Conclusion
These Tiramisu Cookies are the perfect way to enjoy classic tiramisu flavor in an easy, handheld dessert. Soft, creamy, and coffee-rich, they’re guaranteed to impress with every bite.