Tiramisu Cookies

These easy tiramisu cookies are perfect for coffee lovers. An American twist on the classic Italian dessert; you'll love the soft and thick {no chill} espresso flavored sugar cookies topped with mascarpone frosting dusted with cocoa powder.

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If my wildly popular espresso toffee cookies and sprinkle cookies had a baby, these tiramisu flavored cookies would be it!

The cookie recipe is perfect for busy bakers that haven't really planned ahead {ahem, that would be me🙋🏻‍♀️}. The tiramisu flavored cookies use cold butter and cold mascarpone. The cookie dough comes together in minutes in a food processor {but I give you a mixer option too} and then goes straight into the oven.

If you are a Crumbl cookie fan, you will love being able to make this copycat cookie at home. They are the best, soft, thick espresso filled cookies!

☕️why you will love these tiramisu flavored cookies

• Easy ~ this cookie recipe comes together in a food processor.
• Flavor ~ stuffed with espresso powder and topped with lightly sweetened mascarpone frosting; they have all the flavors you love in tiramisu.
• Texture ~ the cookies are super soft and the frosting is light.
• No chill ~ who doesn't love a cookie you don't have to wait for???

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ use your favorite brand. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
• Instant espresso powder ~ brings the rich coffee taste to these espresso sugar cookies. I use this brand.
• Baking soda and baking powder ~ gives a little lift to the cookies.
• Kosher salt ~ helps to balance the flavors; if you only have table salt, use half the amount.
• Granulated and confectioners' sugar ~ bring the sweetness, softness and some structure to the cookies.
• Unsalted butter ~ use your butter COLD and cut it into small cubes.
• Mascarpone cheese ~ the mascarpone provides the classic tiramisu flavor and adds softness to the cookies. The mascarpone is also used COLD and is usually found in the deli cheese section. If you cannot find mascarpone cheese, full-fat block cream cheese would be the best substitute.
• Egg ~ one large egg is needed, this can also be cold. The egg helps to bind the cookies together.
• Kahlua ~ this coffee flavored liquor enhances the tiramisu flavored cookies. If you don't have Kahlua or want an alcohol free version; use a rum extract or vanilla extract in it's place.
• Vanilla ~ just a little to balance the flavors.
• Heavy cream {not shown} ~ you want heavy whipping cream or heavy cream with a minimum of 36% fat for the frosting. The cream needs to be cold for the best results.
• Unsweetened cocoa powder {not shown} ~ for dusting the tops of the cookies.

👩🏻‍🍳 how to make this classic dessert into a cookie

Start by preheating the oven and prepare baking pans with parchment paper or silicone baking mats.

Make the espresso sugar: Use your clean fingers and work the espresso powder into the granulated sugar and set aside.

Place flour, instant espresso powder, baking soda, baking powder and kosher salt in the bowl of a food processor. Pulse a few times to blend. Add the cold butter cubes, cold mascarpone cheese, granulated sugar and confectioners' sugar to the flour mixture.

Pulse until the mixture becomes sandy in texture.

Add the egg, vanilla and Kahlua and pulse until the dough comes together.

Roll dough into 1 ½ tablespoon balls and then roll in the espresso sugar.

Place cookies on prepared baking pans. Use the bottom of a glass or flat bottom measuring cup {or your clean hand} to flatten the cookies to between ¼ and ½ inch tall.

Bake for 8-10 minutes until the edges are set and they look slightly under baked. If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely before frosting.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make the whipped mascarpone frosting

Y'all have loved the whipped cream frosting from my graham cracker cake, so it inspired this Italian twist for this tiramisu cookies recipe.

Start by adding the mascarpone, confectioners' sugar and Kahlua to a bowl.

Then mix on low until combined, then increase speed to medium with a handheld mixer or in a stand mixer with the whisk attachment until smooth. 

Now add the cold heavy cream and mix on low until combined. Then turn the speed up to high and whip until stiff peaks, about 2 - 3 minutes more.

Spoon the frosting on top of the cooled cookies and spread to cover the top. Garnish with a dusting of cocoa powder, if desired.

tips for the best thick and soft cookies

• Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
• Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! #lessdishesforthewin
• Bake on lighter colored baking pans {these USA Pans are my favorite} as the espresso sugar cookies will bake more gently, which equals a softer cookie.
• Once you've rolled the cookies in the espresso sugar, use the back of a flat glass to flatten the cookies to between a ¼ and ½ inch thickness.
• Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. This tiramisu cookies recipe never took longer than 10 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
• If the cookies aren't as flat as you would like, rap the pan against the counter or stove top and few times to deflate them while they are still hot.

variations

Espresso sugar cookies ~ bake the cookies as directed, but do not frost.

Chocolate dipped espresso cookies ~ bake as directed, then dip the cooled cookies in melted chocolate. They would be delicious with dark or white chocolate! Melt 4 ounces/112g of chocolate and dip half the cookie. Place on a parchment lined plate or baking pan and allow the chocolate to harden.

frequently asked questions

how to store

Tiramisu cookies will stay fresh in an airtight container in the refrigerator for up to 5 days.

They also freeze well; this is by far my favorite way to store cookies for freshness. Store in an airtight container for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.

The frosting does NOT harden to allow them to be stacked.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Tiramisu Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more coffee inspired desserts

• Coffee Sugar Cookies
• Espresso Brownies
• Mini Peanut Butter Espresso Cheesecakes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Tiramisu Cookies

recipe created and tested by:

Tasia Harper

Tiramisu cookies are an American twist on the classic dessert; they are soft, thick espresso flavored cookies with topped with mascarpone.

5 from 6 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 10 minutes mins

Total Time 25 minutes mins

Course Cookies

Cuisine American

Servings 18 - 24 cookies

Calories 184 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

espresso cookies

• ▢ ¼ cup granulated sugar for rolling 50g
• ▢ 1 teaspoon instant espresso powder
• ▢ 2 ½ cups all-purpose flour 313g
• ▢ 2 tablespoons instant espresso powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter cold and cubed 113g
• ▢ 4 ounces mascarpone cheese cold 114g
• ▢ ¾ confectioners' sugar 90g
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 teaspoons Kahlua

mascarpone frosting

• ▢ 4 ounces mascarpone cheese 114g
• ▢ 1 cup confectioners' sugar 120g
• ▢ 2 teaspoons Kahlua
• ▢ ½ cup heavy cream 120mL
• ▢ cocoa powder if desired for garnish

Instructions

 

• Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.

make the espresso sugar

• Use your clean fingers and work the espresso powder (1 teaspoon) into the granulated sugar (¼ cup/50g) and set aside.

make the cookie dough

• Place flour (2½ cups/313g), instant espresso powder (2 tablespoons), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon) in the bowl of your food processor. Pulse a few times to blend.
• Add the cold butter cubes (½ cup/113g), cold mascarpone cheese (4 ounces/114g), granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
• Add the egg (1 large), vanilla (1 teaspoon) and Kahlua (2 teaspoons) and pulse until the dough comes together.
• Roll dough into 1 ½ tablespoon balls and then roll in the espresso sugar (this should yield 24 cookies). If you would like to use a size 30 scoop instead you will get closer to 18 cookies.
• Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup (or your clean hand) to flatten the cookies to between ¼ and ½ inch tall.
• Bake for 8-10 minutes until the edges are set and they look slightly under baked.
• If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

for the mascarpone frosting

• Beat the mascarpone (4 ounces/114g) - does not need to be room temperature), confectioners' sugar (1 cup/120g) and Kahlua (2 teaspoons) on low until combined, then increase speed to medium with a handheld mixer or in a stand mixer (speed 4) with the whisk attachment until smooth. 
• Now add the cold heavy cream (½ cup/120mL) and mix on low until combined. Then turn the speed up to high and whip until stiff peaks, about 2 - 3 minutes more.
• Spoon the frosting on top of the cooled cookies and spread to cover the top. Garnish with a dusting of cocoa powder, if desired.

Notes

If using a size 30 scoop you will get 18 cookies, if using a 1 ½ tablespoon scoop you should get 24 cookies.

If you don't have a food processor, you can mix the dough in a regular mixer. Let the butter soften a bit and you may have to chill the dough for a short while (30 minutes or so) until it's a consistency you can work with. Follow a typical cookie method; cream the butter/cream cheese/sugar, add the egg/vanilla, followed by the dry ingredients.

If using table salt, reduce the salt to ¼ teaspoon.

Cookies will stay fresh in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months. The frosting does not harden to allow them to be stacked.

If you are more of a visual learner, I've included a video of how to make sprinkle cookies, which uses the same technique with just a couple of ingredient changes.

The espresso sugar coating was inspired by my friend, Heather, at Curly Girl Kitchen.

Nutrition

Serving: 1 cookieCalories: 184kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 36mgSodium: 109mgSugar: 11g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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