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Tiramisu lovers, this one’s for you! These Tiramisu Cookies are just like eating a classic tiramisu in cookie form—rich, indulgent, and bursting with coffee flavor. With a fudgy interior and a slightly crispy exterior, each cookie is topped with the creamiest mascarpone whipped frosting and a dusting of cocoa powder, just like the real thing! If you love coffee-flavored desserts, this cookie is a must-try.

About This Recipe

If you’ve ever wished you could eat tiramisu as a handheld treat, these cookies make that dream come true. The base cookie is deeply flavored with espresso powder, creating a bold coffee taste that pairs perfectly with the light and airy mascarpone frosting. The contrast of textures—the fudgy cookie with the smooth, creamy topping—makes every bite incredibly satisfying.

And if you’re a fan of cookies inspired by classic desserts, don’t stop here! Try my Red Velvet Cookies, which taste just like a slice of red velvet cake, or my Double Chocolate Pistachio Cookies, inspired by the viral Dubai Chocolate. And if you love bold spices, my Chewy Ginger Molasses Cookies are packed with warm, intense flavors you’ll love.

What You Need To Make Tiramisu Cookies

For the cookies

All-purpose flour – Provides structure for the cookies.
Instant espresso powder – Adds rich coffee flavor. Adjust the amount based on your preference.
Baking soda & baking powder – Helps with texture and slight rise.
Salt – Enhances all the flavors.
Unsalted butter – Softened for easy mixing.
Granulated sugar & brown sugar – A combination of sugars for sweetness and chewiness.
Egg – Adds moisture and structure.
Vanilla extract – Complements the coffee and enhances the flavor.

For the mascarpone frosting

Mascarpone cheese – Smooth and creamy, giving the frosting a luxurious texture. (Cream cheese can be used as a substitute.)
Heavy cream (35% fat) – Helps create a light, whipped texture. The cream must be cold and should have a date percentage of 35% or higher, otherwise it will not beat into stiff peaks.
Powdered sugar – Sweetens and stabilizes the frosting.
Vanilla extract – Adds a hint of warmth and flavor.

Additional ingredients

Cocoa powder – A final dusting, just like traditional tiramisu. You can use regular or Dutch-processed cocoa powder.

Pro Tips

Chilling the dough – Don’t skip this step! Chilling helps the flavors develop and prevents excessive spreading.
Flattening the cookies – Using a flat-bottomed glass right after baking creates the perfect surface for the frosting.
Use cold heavy cream – It whips up better and gives the frosting a light, airy texture.
Dust the cocoa powder right before serving – This keeps it fresh and prevents it from dissolving into the frosting.

How To Store Tiramisu Cookies

To keep your tiramisu cookies fresh, store them in an airtight container in the refrigerator for up to 3 days. The mascarpone frosting is dairy-based, so refrigeration is necessary to maintain its texture and freshness. If stacking the cookies, place a sheet of parchment paper between layers to prevent sticking. Before serving, let the cookies sit at room temperature for a few minutes to soften slightly. If you prefer to freeze them, store the baked (unfrosted) cookies in an airtight container for up to 2 months and frost them fresh when ready to serve.

FAQ’s

Can I use brewed coffee instead of espresso powder?

No, brewed coffee adds too much liquid and won’t give the same concentrated coffee flavor. Stick with espresso powder for the best results.

Can I make these cookies ahead of time?

Yes! You can bake the cookies a day in advance and frost them before serving. Store the frosting separately in the fridge and pipe it on when ready.

Can I freeze tiramisu cookies?

Yes! Freeze the baked (unfrosted) cookies for up to 2 months. Let them thaw and frost them fresh for the best taste and texture.

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Tiramisu Cookies

Tiramisu lovers, this one’s for you! These Tiramisu Cookies are just like eating a classic tiramisu in cookie form—rich, indulgent, and bursting with coffee flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 52

Course Dessert

Cuisine Italian

Servings 9 cookies

Calories 400 kcal

Equipment

2 Large bowls
1 Medium-sized bowl
Spatula
Elecrtic hand/stand mixer The cookie dough can also be made by hand
1 Baking sheet Lined with parchment paper
2 tbsp cookie scoop
1 Piping bag Fitted with a round tip

Ingredients

For the cookies

180 g all-purpose flour (1 1/2 cups)
30 g instant espresso powder (2 tbsp)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
113 g unsalted butter, softened (1/2 cup)
100 g granulated sugar (1/2 cup)
50 g brown sugar (1/4 cup)
1 egg room temp.
1/2 tsp vanilla extract

For the mascarpone frosting

200 g mascarpone, softened (3/4 cup)
100 ml heavy cream (1/4 cup + 2.5 tbsp)
50 g powdered sugar (1/4 cup)
1/2 tsp vanilla extract

Additional ingredients

15 g cocoa podwer 2 tbsp

Instructions

Prepare the Dry Ingredients: Sift together the all-purpose flour, espresso powder, baking soda, baking powder, and salt in a medium bowl. Mix and set aside.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add the egg and vanilla extract, then beat until fully incorporated.
Add the dry ingredient mixture to the butter mixture, stirring with a spatula until fully combined.
Chill the Dough: Cover and chill the dough in the refrigerator for 30 minutes.
Bake the Cookies: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Use a 1.5 to 2-tablespoon cookie scoop to portion out the chilled dough, spacing them 1-2 inches apart.
Bake in the center of the oven (no fan) for 12-15 minutes.
Flatten the Cookies: Immediately after baking, use the flat bottom of a clean bowl or glass to gently press down on each cookie, creating a flat surface for the frosting.
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the mascarpone cheese until smooth using an electric hand or stand mixer.
Add cold heavy cream, powdered sugar, and vanilla extract, and beat the mixture until stiff peaks form (about 5-7 minutes).
Transfer the frosting to a piping bag fitted with a round tip. If you don’t have a piping tip, you can also spread the frosting onto the cookies using an offset spatula.
Assemble the Cookies: Pipe or spread the mascarpone frosting onto the cooled cookies.
Dust with Cocoa Powder: Finish by lightly dusting cocoa powder over the frosting, just like traditional tiramisu. Serve & Enjoy!