These tiramisu cookies are soft and chewy. Topped with a light mascarpone frosting and dusted cocoa powder. These delicious cookies are prefect for any occasion or when you want something coffee.
Why you’ll love this recipe
- Cookies are soft and chewy with a hint of coffee flavor.
- Mascarpone frosting is light and airy.
- Easier than tiramisu, yet still just as delicious.
- Easy to make cookies that are full of flavor.
- Can be made ahead of time!
Ingredients needed for tiramisu cookies
For cookies:
- Butter: Use unsalted butter at room temp.
- Sugar: You’ll need granulated sugar and brown sugar.
- Eggs: You’ll need an egg and egg yolk.
- Flour: You’ll use all purpose flour.
- Coffee: I use instant espresso powder. But any instant coffee will work.
- Salt
- Cornstarch: This will help the cookies spread less when baking.
- Baking soda: To help the cookies rise.
For frosting:
- Mascarpone: It’s lighter and less tangy than cream cheese.
- Powdered sugar: To add sweetness
- Heavy whipping cream: To make the frosting light and airy.
- Coffee: Add as much or as little coffee as you like!
How to make tiramisu cookies
- Whisk flour, baking soda, salt, coffee and cornstarch in a small bowl. Then set aside.
- To a mixer bowl, add sugars and butter. Beat until combined.
- Add egg, egg yolk and vanilla extract. beat until fluffy.
- Add flour mixture and mix on low speed until just combined.
- Drop cookies using a cookie scoop on a lined baking sheet.
- Bake 10 minutes or until cookies are set on the edges.
How to make mascarpone frosting
- Beat heavy whipping cream until stiff peaks form. Then set aside.
- Beat mascarpone cheese, powdered sugar and coffee until combined. Add more coffee and sugar as needed.
- Fold in heavy whipping cream until combined.
- Pipe frosting on cookies then dust with cocoa powder.
Tips for success
- Don’t over bake cookies. You’ll want to bake the cookies until the edges are golden brown but the middle will look slightly underdone.
- Adjust the coffee in the frosting. You can add more or less coffee depending on how you like it. The recipe will have a hint of coffee in the frosting. If you want a stronger coffee flavor, add more.
- Make sure to measure the flour correctly. You’ll want to use a spoon to spoon the flour into the measuring cup and the leveling it with a knife. Adding to much or too little flour will change the texture of the cookies.
Frequently asked questions
Yes! You can either bake the cookies and store in an airtight container for one day. Or you can place cookie dough in the fridge overnight and bake the next day.
I wouldn’t substitute mascarpone cheese. As this type of cheese is used in tiramisu. It’s less tangy and lighter than cream cheese. However, if you absoluty need to, you can substitute it with cream cheese. Just keep in mind that the flavor will be different.
Store cookies covered in the refrigerator for up to 3 days. For best results take them amount 15 minutes before eating. This will soften the cookie and frosting a bit.
Other recipes you may like
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Tiramisu Cookies
These tiramisu cookies are soft and chewy. Topped with a light mascarpone frosting and dusted cocoa powder. These delicious cookies are prefect for any occasion or when you want something coffee.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes + chill time
- Yield: 16 cookies 1x
Ingredients
Cookies
- 2 cup + 2 tablespoons all purpose flour
- 12 tbsp. unsalted butter, softened
- ¾ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 2.5 tablespoons instant coffee espresso
- Pinch of salt
Mascarpone
- 1 cup mascarpone, room temp
- ¾ cup heavy whipping cream
- ⅓ – ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 teaspoon instant coffee espresso
Instructions
- Preheat oven to 350 F. Line large baking sheet with parchment paper and set aside.
- In a medium bowl whisk together flour, baking soda, cornstarch, salt and instant espresso powder. Set aside.
- In a mixer bowl, add the butter and sugars. Beat on medium speed for 3 minutes or until combined.
- Add the egg, egg yolk and vanilla extract. Beat on medium/high speed for 3-4 minutes or until the mixture is combined and fluffy.
- Add the flour mixture. Beat until flour has incorporated into the dough.
- Using a cookie scoop, scoop cookie dough and place about 2 inches apart on prepared parchment paper.
- Bake for 10 minutes or until cookies are lightly golden brown around the edges. Do not over bake!
- Cool completely before frosting.
Mascarpone frosting
- Beat heavy whipping cream until stiff peaks form then set aside.
- Beat mascarpone cheese, powdered sugar, vanilla extract and instant espresso powder until combined. (Taste the frosting, and add more coffee/powdered sugar if needed)
- Fold in heavy whipping cream until combined.
- Pipe frosting onto cookies then sprinkle with cocoa powder.
Notes
-
- Don’t over bake cookies. You’ll want to bake the cookies until the edges are golden brown but the middle will look slightly underdone.
-
- Adjust the coffee in the frosting. You can add more or less coffee depending on how you like it. The recipe will have a hint of coffee in the frosting. If you want a stronger coffee flavor, add more.
-
- Make sure to measure the flour correctly. You’ll want to use a spoon to spoon the flour into the measuring cup and the leveling it with a knife. Adding to much or too little flour will change the texture of the cookies.
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