Name: Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 125 g unsalted butter; 100 g dark brown sugar (muscovado or vergeoise); 80 g white sugar; 1 large egg; 230 g flour; ½ tsp fine salt; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp vanilla powder (or 1 packet of vanilla sugar); 2 tbsp instant coffee granules; 200 g mascarpone; 135 g heavy cream (min. 30% fat); 50 g sweetened condensed milk (or powdered sugar); ⅓ tsp vanilla powder; 2 tbsp unsweetened cocoa powder; Chocolate-covered coffee beans (optional)

Tiramisu Cookies are a decadent delight that blend the best of two worlds: the gooey, golden edges of a perfect cookie and the rich, creamy filling you expect from classic tiramisu. Imagine biting into a soft cookie laced with coffee and crowned with an airy mascarpone swirl, dusted in cocoa. The result is pure dessert bliss—one that feels fancy enough for celebrations, yet simple and speedy for any weeknight craving.

Ingredients You’ll Need

The magic of these Tiramisu Cookies comes from a handful of pantry staples and just a few specialty ingredients. Each element has a real role, whether it’s adding structure, a depth of flavor, or that unmistakable tiramisu essence. Here’s how each component will boost your cookie game:

Unsalted butter: Melted for ultimate chewiness and rich flavor in every bite.
Dark brown sugar: Provides a deep, caramel-like sweetness and moist texture—muscovado or vergeoise work best.
White sugar: Balances the brown sugar and helps those classic crisp cookie edges develop.
Large egg: Brings everything together for a tender, cohesive dough.
Flour: The backbone of the cookie, giving it structure and softness.
Fine salt: Just enough to make all the sweet, coffee, and vanilla flavors pop.
Baking powder: Lends a slightly cakey lift to the cookies.
Baking soda: Ensures the right spread and golden color.
Vanilla powder or vanilla sugar: Infuses aroma and rounds out the flavor (use a good-quality one if you can).
Instant coffee granules: The heart of the tiramisu taste—choose a coffee you love.
Mascarpone: That classic creamy tang, making the filling distinctively tiramisu.
Heavy cream (minimum 30% fat): For whipping up a stable, dreamy-topped cream.
Sweetened condensed milk or powdered sugar: Adds a silkiness and gentle sweetness to the mascarpone layer.
Vanilla powder (for the cream): Deepens the dessert’s elegant vanilla richness.
Unsweetened cocoa powder: Essential for that final tiramisu flourish and a hint of bitterness to balance.
Chocolate-covered coffee beans (optional): Adds crunch and a pop of mocha flavor (plus they look gorgeous on top).

How to Make Tiramisu Cookies

Step 1: Melt Your Butter

Begin by gently melting the unsalted butter—either in a small saucepan or in bursts in the microwave. Let it cool just enough so it’s still pourable, but not hot. This small extra step is key for ultimate chewiness (think those bakery cookies with the gooey centers!).

Step 2: Mix Sugars, Butter, and Coffee

In your largest mixing bowl, combine the dark brown sugar and white sugar. Pour in the cooled, melted butter and sprinkle in the instant coffee granules. Give it all a good whisk until the mixture looks glossy and smells like a sweet coffeehouse. The coffee dissolves here, infusing the entire dough with its flavor.

Step 3: Add Egg and Vanilla

Crack in the egg and add the vanilla powder (or vanilla sugar). Whisk again until everything is completely blended and a little fluffy. You’re building the foundation for cookies that taste as good as they look.

Step 4: Combine Dry Ingredients

Sift together your flour, baking powder, baking soda, and fine salt, then fold these dry ingredients gently into your wet mixture. Mix just until everything comes together—no more! Overmixing means tough cookies, and we want them soft with crisp edges.

Step 5: Chill the Dough

Cover the mixing bowl with plastic wrap and let the dough chill for at least one hour in the fridge (or speed it up: 30 minutes in the freezer). This helps the cookies hold their shape, intensifies flavor, and prevents over-spreading.

Step 6: Portion and Bake

Preheat your oven to 180°C (355°F). Scoop 11 even balls of dough (an ice cream scoop does wonders for size consistency) and arrange them well spaced on a parchment-lined baking sheet. Bake at 170°C (340°F) for 9–10 minutes—just until the rims are firm but the centers still look a bit underdone. They’ll firm up as they cool, staying wonderfully chewy.

Step 7: Cool the Cookies Completely

Let the cookies sit on the tray for a minute, then carefully move to a wire rack. Total cooling is essential! Warm cookies will melt the cream, so save the topping until their completely cool.

Step 8: Whip the Vanilla Mascarpone Cream

Grab your stand mixer or a large bowl and handheld beaters. Whip together the mascarpone, heavy cream, sweetened condensed milk (or powdered sugar), and vanilla powder just until you see soft, pillowy peaks. Watch closely—over-whipping will turn your beautiful cream into an odd-textured butter.

Step 9: Assemble Your Tiramisu Cookies

Load your luscious cream into a piping bag fitted with a round tip. Pipe a generous swirl on each cooled cookie. Dust them liberally with cocoa powder and, if you want extra flair, top with a chocolate-covered coffee bean. Serve immediately for the full effect, or pop them in the fridge until it’s time for dessert.

How to Serve Tiramisu Cookies

Garnishes

For a showstopping finish, always dust your Tiramisu Cookies with a big snowfall of unsweetened cocoa powder—this little touch instantly cues those classic tiramisu vibes. A scattering of chocolate-covered coffee beans adds a crunch and a sophisticated, café-style look. If you’re feeling extra, try a tiny grate of dark chocolate or even edible gold leaf for celebration-worthy cookies.

Side Dishes

Tiramisu Cookies pair dreamily with a simple espresso or cold brew, especially if serving for brunch or as an afternoon pick-me-up. For something creamier, offer a scoop of vanilla bean ice cream on the side. Fresh berries add color and brightness that cut through the richness, turning these cookies into a plated dessert experience.

Creative Ways to Present

Pile your Tiramisu Cookies on a tiered dessert stand for a party, or layer them in a large glass trifle bowl, alternating with extra mascarpone cream and cocoa powder, for a “deconstructed tiramisu.” For gift-giving, tuck cooled cookies into a cute box lined with parchment, and add a little jar of cocoa powder for dusting right before eating—guaranteed smiles all around.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Tiramisu Cookies (lucky you!), keep them fresh by storing in an airtight container or wrapped snugly in plastic wrap in the refrigerator. They’ll stay dreamy for up to three days, though the cookie base will soften a bit from the cream topping.

Freezing

For make-ahead magic, freeze the unfilled cookies for up to two months. When ready to serve, thaw cookies to room temperature, whip up the mascarpone cream, and decorate just before eating. Avoid freezing cookies with the cream topping, as the texture of the mascarpone doesn’t hold up to freezing and thawing.

Reheating

There’s really no need to reheat these beauties, but if you crave a warm cookie, heat just the plain cookie bases for a few seconds in the microwave before adding the cream. Never microwave after assembling, as it’ll melt that fluffy mascarpone swirl. Best enjoyed just slightly cool or at room temperature.

FAQs

Can I make Tiramisu Cookies ahead of time?

Absolutely! These cookies are great for prepping in advance. Bake and cool the cookies up to a day ahead, and keep the mascarpone cream in the fridge until you’re ready to assemble. Put everything together just before serving for best texture and flavor.

What’s the best way to dissolve the coffee granules?

Whisking the instant coffee directly into the warm, melted butter with the sugars helps it dissolve evenly throughout the dough. That way, each bite of your Tiramisu Cookies is infused with smooth, bold coffee flavor.

How do I avoid over-whipping the mascarpone cream?

Keep a close watch as you whip—the cream should look thick but still creamy and soft. Stop right when you see fluffy peaks, and if you’re unsure, err on the side of less whipping; slightly under-whipped is better than over-whipped for this topping!

Can I substitute the mascarpone for something else?

While mascarpone is what gives authentic tiramisu its signature richness, you can substitute with full-fat cream cheese or a thick double cream in a pinch. Your cookies will still be delicious, though the flavor and texture will be a bit different.

Are Tiramisu Cookies safe for kids?

There’s just a small amount of instant coffee in the recipe—enough to give great flavor, but not as much caffeine as an actual espresso shot. If you want to be extra cautious, you can use decaf coffee granules instead.

Final Thoughts

If you’re ready to wow your friends (or just yourself) with something truly special, give these Tiramisu Cookies a whirl. They’re so much more than just cookies—they’re an elegant, joy-sparking treat that’s deceptively easy but impossible to forget. Whip up a batch soon and taste the magic for yourself!