Tiramisu Cookies offer a delightful twist on the classic Italian dessert. These soft, coffee-infused cookies are layered with a rich mascarpone cream filling and lightly dusted with cocoa powder, echoing the beloved flavors of traditional tiramisu in a hand-held treat. Ideal for gatherings, holidays, or whenever you’re craving a refined dessert without the need for a fork and plate.
This recipe simplifies tiramisu into cookie form using straightforward ingredients and a short prep time. The result? Moist, indulgent cookies that impress with every bite.
Recommended Kitchen Tools
You’ll only need these five tools:
- Mixing bowls (2 sizes)
- Electric hand mixer
- Measuring cups and spoons
- Baking sheet
- Sifter or small fine mesh sieve (for cocoa powder)
Ingredients
For the Cookies:
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk (as needed)
For the Filling:
- 4 oz (113 g) mascarpone cheese, room temperature
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
For Dusting:
- Unsweetened cocoa powder
Method of Preparation
1. Prepare the Dough
In a medium mixing bowl, cream the butter and sugar using an electric hand mixer on medium speed until light and fluffy (about 2–3 minutes). Add the egg, espresso powder, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients. If the dough feels too dry, mix in the milk, 1 tablespoon at a time, until it reaches a soft and slightly sticky consistency.
2. Shape and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using a tablespoon or small cookie scoop, portion the dough into balls and place them on the baking sheet, spaced about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Mascarpone Filling
In a clean mixing bowl, beat together the mascarpone cheese, powdered sugar, vanilla, and cream using the electric mixer. Beat until smooth, creamy, and thick enough to spread—about 1–2 minutes.
4. Assemble the Cookies
Once the cookies have fully cooled, pair them into similar-sized sets. Spread or pipe a layer of mascarpone filling onto the flat side of one cookie and gently sandwich it with another.
5. Dust with Cocoa
Use a fine mesh sieve to dust a light layer of unsweetened cocoa powder over the tops of the assembled sandwich cookies. This gives the final tiramisu effect.
FAQs
Q: Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be tangier and less authentic. Use full-fat cream cheese for best results.
Q: How do I store tiramisu cookies?
Store them in the refrigerator in an airtight container for up to 4 days. Bring to room temperature before serving for optimal texture.
Q: Can I freeze these cookies?
Yes. Freeze unassembled cookies for up to 2 months. Fill and dust them after thawing.
Q: What can I substitute for espresso powder?
You can use instant coffee granules, though espresso powder offers a more intense flavor.
Q: Are these cookies soft or crispy?
They’re soft and cake-like, ideal for holding a creamy filling without crumbling.
Conclusion
Tiramisu Cookies capture the essence of Italy’s most famous dessert in a portable, fun-to-eat form. With layers of espresso-flavored cookie and velvety mascarpone cream, these cookies are elegant yet easy enough for everyday indulgence. Dust them with cocoa powder for a signature tiramisu finish, and enjoy with a hot cup of coffee. They’re sure to become a favorite treat for cookie lovers and tiramisu fans alike.