These tiramisu cookies bring all the best parts of the classic dessert into one perfect bite, complete with creamy mascarpone frosting and a cocoa powder finish.
Easy Tiramisu Cookie Recipe
These cookies are my tribute to the classic Italian tiramisu, but in handheld form. They’re soft and full of espresso flavor, topped with the creamiest mascarpone frosting, and finished with a dusting of cocoa powder. They look elegant but are easy to put together anytime you’re craving something indulgent.
I love that they feel just a little elevated but don’t require any complicated techniques. They’re fun to make and even more fun to share. Whether you’re serving them with coffee or sneaking one as an afternoon pick-me-up, they always hit the spot.
For me, these cookies are all about bringing something a little different to the table. I love how the mascarpone frosting adds a creamy, indulgent touch, and the espresso gives just the right coffee kick. I made sure they’d be a treat that feels special but doesn’t take all day to make.
Why I Love This Recipe
- The mascarpone frosting is creamy and indulgent, and it’s my favorite part of the cookie.
- Perfect for cookie exchanges or gifting. Everyone always asks for the recipe.
- They’re easy to make but look bakery-worthy.
Ingredients
Coffee, mascarpone, and a reason to skip the actual tiramisu.
- All-purpose flour – keeps the cookies sturdy enough for the frosting.
- Espresso powder – brings that classic tiramisu flavor.
- Baking soda + baking powder – gives the right lift without losing softness.
- Salt – sharpens everything.
- Butter – adds richness and depth.
- Brown + granulated sugar – the right mix of sweetness and chew.
- Egg – ties the dough together.
- Vanilla + almond extract – subtle flavor that stays in the background.
- Mascarpone – gives the cookies their signature tiramisu taste.
- Heavy cream – makes the frosting smooth and spreadable.
- Rum or imitation rum – a quiet nod to the original.
- Confectioners’ sugar – sweetens and firms up the frosting.
- Cocoa powder – the last touch that makes it unmistakably tiramisu.
How to Make Tiramisu Cookies
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep and preheat):
Set the oven to 350°F (175°C) and line two baking sheets with parchment. It’s worth doing this first so you can move straight from mixing to baking. - Step Two (mix the dry):
In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, and salt. I like seeing the espresso powder speckle through; it’s a good sign the flavor will carry. - Step Three (cream the butter and sugars):
In a large bowl, beat the butter with both sugars until it looks light and creamy. This step builds the base of the texture, so give it a minute. - Step Four (add the wet):
Mix in the egg, vanilla, and almond extract until everything smooths out. The almond stays quiet, but it gives the cookies that tiramisu edge. - Step Five (combine and scoop):
Add the dry ingredients in a few rounds, mixing until a soft dough forms. Scoop into even balls, about 1.5 ounces each, and set six per sheet. These spread just enough to make thick, soft centers. - Step Six (bake and cool):
Bake for 13 to 14 minutes, just until the edges set and the tops look puffed. Let them cool on the sheet for a couple of minutes, then transfer to a rack. You’ll see the centers settle and stay soft. - Step Seven (make the frosting):
Beat the mascarpone, heavy cream, imitation rum, and confectioners’ sugar together until the texture turns thick and stable. It’s the same creamy lift you get from real tiramisu. Pipe it onto the cooled cookies, then dust with cocoa powder.
Recipe Tips
Here are some quick tips to make your tiramisu cookies even better:
- Cold mascarpone keeps the frosting thick and easy to pipe, so leave it in the fridge until you need it.
- Sift the cocoa powder before dusting to avoid clumps and get that smooth, bakery-style finish.
- Bake until the edges are set but the centers still look soft. They’ll finish cooking on the sheet.
- Cool the cookies completely before frosting or the mascarpone will melt and slide off.
- You don’t have to pipe the frosting. A spoon or small offset spatula works just as well.
- Chilling the dough isn’t required, but it helps if your kitchen runs warm or you want to bake later. If chilled, add a minute or two to the bake time.
Storage and Freezing
Here’s how to store and freeze these tiramisu cookies so you can enjoy them later:
- For storing: Keep the frosted cookies in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh but still delicious after chilling.
- For freezing: Freeze the unfrosted cookies in an airtight container or freezer bag for up to 2 months. When ready to serve, thaw the cookies, frost them, and dust with cocoa powder.
- Tip: Avoid freezing the mascarpone frosting as it’s best made fresh for the creamiest texture.
Frequently Asked Questions
- Can I use regular coffee instead of instant espresso powder?
Yes, you can use finely ground regular coffee (make it double strength), but instant espresso powder has a more intense flavor without adding extra moisture to the dough. - What can I substitute for mascarpone in the frosting?
Cream cheese is a common substitute for mascarpone. Keep in mind, it has a tangier flavor and firmer texture, which will slightly alter the taste and consistency of the frosting. I do use a cream cheese-mascarpone combo in my toffee tiramisu recipe for a twist on the classic. - Is it necessary to use rum extract in the frosting?
No, it’s optional. You can omit it or replace it with real rum or coffee liqueur. Or stick with vanilla extract for a non-rum flavor. - Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it sit at room temperature for a few minutes if it’s too firm to scoop. - Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Make sure you have enough baking sheets and space in your oven to accommodate the increased quantity. Make sure to always start with a cold baking sheet.
If you’re chasing more tiramisu detours, my tiramisu brownies are right there with these cookies. When citrus season hits, lemon tiramisu brings a bright spot to the dessert table. And if you’re the type who wants options after pie, pumpkin tiramisu at Thanksgiving never hurts.
More Specialty Cookies To Bake
If you love baking cookies, here are a few more of my favorite cookie recipes:
- Italian Cookies
- Jam Thumbprint Cookies
- M&M Christmas Cookies
- Dark Chocolate Peppermint Crackle Cookies
- Butterscotch-Butterfinger Cookies
- Panko Cookies
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Tiramisu Cookies
Tiramisu Cookies made with espresso-infused dough, creamy mascarpone frosting, and a cocoa powder dusting. A simple, elegant twist on the classic Italian dessert.
Servings: 8 large cookies
Calories: 268kcal
Equipment
- 2 baking sheet Holds the cookies while they bake.
- parchment paper Keeps cookies from sticking and makes cleanup easier.
- 2 mixing bowls One for dry ingredients and one for wet ingredients.
- measuring cups and spoons For accurate measurements.
- whisk To evenly mix the dry ingredients.
- hand mixer or stand mixer. For creaming the butter and sugar and making the frosting.
- cookie scoop (1.5 ounce) So you get evenly sized cookies for even baking.
- cooling rack Lets the cookies cool completely before frosting
- piping bag with round tip For cleanly and evenly applying the mascarpone frosting.
- Sieve For dusting the cocoa powder onto the cookies.
Ingredients
Cookies:
- 1-2/3 cup all-purpose flour
- 1 tbsp. instant espresso powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. table salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 tsp. vanilla extract or vanilla paste
- 1/2 tsp. almond extract
Mascarpone Frosting:
- 1 cup mascarpone cheese cold
- 2/3 cup heavy whipping cream cold
- 1/2 tsp. rum extract
- 1 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F and prepare 2 large baking sheets with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, espresso powder, baking soda, baking powder, and salt. Set aside.1-2/3 cup all-purpose flour, 1 tbsp. instant espresso powder, 1/2 tsp. baking soda, 1/4 tsp. baking powder, 1/2 tsp. table salt
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand mixer until light and fluffy.1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar
- Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until combined.1 large egg, 1/2 tsp. vanilla extract, 1/2 tsp. almond extract
- Gradually add the dry ingredients to the wet ingredients, mixing with a large spoon until a dough forms.
- Use a 1.5-ounce cookie scoop (same as 3 tbsps.) to portion out equal-sized balls of dough. Place 6 cookies on each prepared baking sheet.
- Bake for 13-14 minutes, then transfer the cookies to a cooling rack to cool completely.
- For the frosting - in a large mixing bowl, combine the mascarpone, heavy whipping cream, rum extract, and confectioners' sugar. Beat with a hand mixer until fully combined and stiff peaks form.1 cup mascarpone cheese, 2/3 cup heavy whipping cream, 1/2 tsp. rum extract, 1 cup confectioners' sugar
- Transfer the frosting to a piping bag fitted with a round tip. Once the cookies have cooled, pipe a spiral of frosting onto each one.
- Lightly dust the tops of the cookies with cocoa powder to finish.1/4 cup unsweetened cocoa powder
Notes
For optimal outcomes when preparing these tiramisu cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Tiramisu Cookies
Amount Per Serving (66 g)
Calories 268
Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 9.9g62%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.4g
Cholesterol 58mg19%
Sodium 137mg6%
Potassium 61mg2%
Carbohydrates 29g10%
Fiber 0.4g2%
Sugar 19g21%
Protein 3g6%
Vitamin A 141IU3%
Vitamin C 0.2mg0%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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