Tiramisu Cookies Recipe: Soft Espresso Cookies with Mascarpone Frosting
Indulge in a delightful twist on the classic Italian dessert with these Tiramisu Cookies! These soft, espresso-infused cookies are topped with a velvety mascarpone frosting and dusted with cocoa powder, capturing all the rich flavors of traditional tiramisu in a bite-sized treat. Perfect for coffee lovers, holiday baking, or elegant gatherings, these cookies are quick to make and irresistibly delicious.
Prep Time:
20 minutes
Cook Time:
10 minutes
Calories:
~230 kcal per servings
ingredients
For the Espresso Cookies:
½ cup (1 stick / 113g) unsalted butter, softened
¼ cup (50g) brown sugar
½ cup (100g) granulated sugar
1 large egg
1 teaspoon espresso powder
1 teaspoon vanilla extract
¼ cup (60ml) heavy cream or whole milk
1¾ cups (220g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For the Mascarpone Frosting:
6 oz (170g) mascarpone cheese
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
3 tablespoons (45ml) heavy cream
2 tablespoons cocoa powder (for dusting)
Finely grated dark chocolate (optional garnish)
Directions
1. Preheat & Prepare
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients
Mix in the egg, vanilla extract, and espresso powder until fully combined.
Stir in the heavy cream until smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined (avoid overmixing).
5. Scoop & Bake
Use a 2-tablespoon cookie scoop to portion dough onto the baking sheet, spacing them 2 inches apart.
Bake for 8-10 minutes until edges are set but centers remain soft.
Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
Beat the mascarpone cheese until creamy.
Add powdered sugar, vanilla, and heavy cream, whipping until smooth and fluffy.
7. Assemble & Decorate
Once cookies are fully cooled, spread or pipe frosting onto each.
Dust with cocoa powder and sprinkle with grated chocolate (optional).
Frequently Asked Questions
1. Can I use instant coffee instead of espresso powder?
Yes, but espresso powder provides a stronger coffee flavor. Use 1½ teaspoons instant coffee as a substitute.
2. Can I make the dough ahead of time?
Yes! Store the dough in an airtight container in the fridge for up to 2 days or freeze for 1 month.
3. Can I substitute cream cheese for mascarpone?
While possible, mascarpone offers a creamier, milder taste. If using cream cheese, thin it with extra heavy cream.
4. How should I store frosted cookies?
Keep refrigerated in a single layer for up to 2 days. Dust with cocoa powder just before serving.
5. Why did my cookies turn out dry?
Overbaking or overmixing the dough can cause dryness. Bake just until edges set—centers should still look slightly soft.
Tools You'll Need
Stand mixer or hand mixer
Large mixing bowls
Baking sheet & parchment paper
Cookie scoop (2-tbsp size)
Spatula or piping bag
Fine-mesh sieve (for dusting)
Tips
Use room-temperature ingredients for smoother mixing.
Don’t overbake—cookies firm up as they cool.
Chill dough if too soft for easier handling.
High-quality cocoa powder (Dutch-processed) enhances flavor.
Allergy Information
Contains: Dairy (butter, mascarpone, cream), Eggs, Gluten (flour), Soy (optional chocolate garnish).
Substitutions: Use gluten-free flour or dairy-free butter/mascarpone alternatives if needed.
Conclusion
These Tiramisu Cookies are a dreamy, coffee-infused delight—perfect for gifting, parties, or a cozy treat with your afternoon espresso. The soft, buttery cookies paired with luscious mascarpone frosting make every bite feel indulgent yet effortless.
Give this recipe a try and share your creations! Whether you’re a tiramisu enthusiast or just love a good cookie, these are sure to impress. Happy baking!
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