Introduction

Tiramisu Cookies combine the rich flavors of espresso and mascarpone in a soft, delightful cookie form. These treats are perfect for coffee lovers looking to enjoy the essence of tiramisu without the fuss of layering a traditional dessert.

The image shows a round tart with three visible layers on a wire rack. The base layer is a golden-brown crust, firm and slightly crumbly. On top of the crust is a thick, creamy white layer, smooth and even. The top layer is a swirled mixture of light and dark brown cocoa powder dusted in a spiral pattern, with small dark brown chocolate curls scattered over the center. The tart sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons instant espresso powder
2 tablespoons boiling water
1 ⅔ cups (215g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened to room temperature
½ cup (100g) packed brown sugar, light or dark
¼ cup (50g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1 cup (225g) cold mascarpone cheese
⅔ cup (160mL) cold heavy whipping cream
⅔ cup (87g) powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
Cocoa powder and/or chocolate curls, for topping

Instructions

Step 1: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a small bowl, mix the instant espresso powder with boiling water until dissolved. Set aside to cool completely to room temperature.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer with the paddle attachment, cream together for 1–2 minutes on medium speed until light and fluffy.
Step 5: Add the egg yolks and vanilla extract to the butter mixture and mix to combine. Then stir in the cooled espresso mixture.
Step 6: Add the dry ingredients to the wet ingredients and mix until you have a streak-free cookie dough.
Step 7: Use a large cookie scoop to portion out balls of cookie dough. Roll each between your hands to smooth. If the dough is too soft, refrigerate for 20–30 minutes until firm.
Step 8: Arrange 5–6 cookie dough balls on the prepared baking sheet, leaving at least 3 inches between each. Lightly flatten each ball with the bottom of a cup or your palm to form slightly shorter disks.
Step 9: Bake for 10–12 minutes until the centers are puffed and edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 10: For the mascarpone frosting, combine mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and salt in a large bowl. Using a mixer with a whisk attachment, whip on high until stiff peaks form.
Step 11: Spread or pipe the frosting onto the cooled cookies. Sift cocoa powder on top and add chocolate curls if desired. Keep refrigerated until ready to serve.

Tips & Variations

If you prefer a stronger coffee flavor, increase the espresso powder to 3 teaspoons.
Chill the cookie dough longer if you want thicker cookies that hold their shape better.
Try adding a splash of coffee liqueur to the frosting for an adult twist.
Use dark chocolate curls for richer decoration or skip them for a simpler look.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for 10–15 minutes before serving to soften the frosting. The unfrosted cookies can be stored at room temperature for up to 2 days or frozen for longer storage.

How to Serve

The image shows a close-up of a round dessert with two main layers on a white plate: the bottom layer is a light, crispy base with a crumbly texture, topped by a thick, creamy layer that looks smooth and soft with swirls of dark brown cocoa powder and chocolate shavings sprinkled on top. The dessert has a slightly rough edge where the creamy layer meets the base, and the chocolate shavings add a rough texture contrast. The background is a white marbled surface with other similar desserts slightly out of focus behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant espresso powder?

Instant espresso powder is more concentrated and dries out during baking, giving better flavor. Brewed coffee is too liquidy and will change the dough consistency.

How do I make the frosting stable enough for piping?

Make sure the mascarpone and cream are very cold before whipping and whip until stiff peaks form. This ensures the frosting holds its shape well for piping or spreading.