Tiramisu Cookies: A Delicious Twist on a Classic Dessert

Tiramisu, with its layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder, is one of those desserts that feels like a special occasion in every bite. But what if you could take all of those rich flavors and turn them into something you can hold in your hand? Enter Tiramisu Cookies—an irresistible combination of the comforting, chewy texture of cookies with the smooth, creamy layers of tiramisu. These cookies are like the perfect marriage between two beloved desserts, offering the best of both worlds.

Print

I’ll admit, I’ve always loved tiramisu. The first time I had it, I was hooked on its unique blend of bitter coffee, creamy mascarpone, and light cocoa dusting. But it wasn’t until I tried these Tiramisu Cookies that I realized how easy it could be to bring the flavors of tiramisu into a bite-sized treat. The thick coffee cookies are topped with a fluffy mascarpone cream, making them a dessert that will definitely make an impression. What I love most about this recipe is that it’s perfect for beginner bakers—it doesn’t require complicated techniques or fancy equipment, just simple ingredients and straightforward steps.

If you’re looking for a way to indulge your tiramisu cravings without the fuss, these Tiramisu Cookies are the answer. Whether you’re baking for a weekend treat or preparing a dessert for a gathering, these cookies will be a hit. Even better, they come together relatively quickly, so you can enjoy a deliciously sweet and creamy dessert without spending all day in the kitchen.

Ingredients and Preparation

Before we dive into the step-by-step instructions, let’s take a look at the ingredients needed for this tasty treat. The recipe is simple, but the results are extraordinary. Whether you’re new to baking or an experienced cook, you’ll find these ingredients easy to work with.

For the Cookies:

• 110 g butter (about 1/2 cup)
• 100 g granulated sugar (1/2 cup)
• 100 g dark brown sugar (1/2 cup)
• 1 egg (about 57-60 g with shell)
• 1 teaspoon vanilla extract
• 230 g all-purpose flour (about 1 3/4 cups)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon instant espresso powder
• 1/2 teaspoon salt

For the Mascarpone Cream:

• 180 g mascarpone cheese (about 3/4 cup)
• 1 teaspoon vanilla extract
• 90 g confectioners sugar (about 3/4 cup)
• 20 g agave or honey (about 1 tablespoon)
• 120 g heavy cream (about 1/2 cup)
• 1 tablespoon cocoa powder (for dusting)

Alternative Ingredient Suggestions:

• Mascarpone Cheese: If you can’t find mascarpone cheese, you can substitute it with cream cheese. While the flavor will differ slightly, the texture will still be creamy and rich.
• Instant Espresso Powder: The instant espresso powder gives the cookies their signature coffee flavor. If you don’t have it, you can use strong brewed coffee, though it’s best to reduce the liquid in the recipe to compensate for the added moisture.
• Sweeteners: Agave or honey are used to sweeten the mascarpone cream, but you can also use maple syrup or regular granulated sugar. Just be mindful of the consistency—liquids like honey or agave may slightly thin the cream, so you may need to adjust the amount of heavy cream.

The ingredients for these Tiramisu Cookies are easy to find and can be swapped out for alternatives based on what you have on hand. The flexibility in this recipe makes it beginner-friendly, allowing you to get creative with your choices.

Step-by-Step Instructions

1. Prepare the Cookie Dough: Begin by melting the butter. You can do this in the microwave or on the stovetop in a small saucepan over low-medium heat. The goal is to melt the butter without letting it bubble or simmer, as this would cause it to lose moisture. Once the butter is melted, transfer it to a large mixing bowl and let it cool down to room temperature in the fridge. This usually takes about 20 minutes, and it’s important not to rush this step so that the dough doesn’t get too warm.
2. Mix the Wet Ingredients: Once the butter has cooled, add the granulated sugar and dark brown sugar to the bowl. Using a spatula, mix the ingredients together until smooth and well combined. This should take about 1 minute. If you have a stand mixer with a paddle attachment, you can use that for a more effortless mix.
3. Add the Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Stir to combine. The mixture will begin to thicken as the egg incorporates with the butter and sugars, creating a smooth, glossy batter.
4. Combine the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, instant espresso powder, and salt. Stir the dry ingredients together to ensure that the baking powder and soda are evenly distributed. Slowly add the dry ingredients into the wet ingredients, mixing with a spatula until everything is just combined. Be careful not to overmix, as this can make the cookies dense.
5. Shape the Cookies: Use a 2-tablespoon cookie scoop (or about 1.3 ounces of dough) to portion out the cookie dough. Roll the scooped dough between your hands to form balls, then place them on a baking tray lined with parchment paper. This step ensures the cookies will bake evenly and retain their shape. Refrigerate the dough for 1 hour to allow the cookies to firm up before baking.
6. Preheat the Oven: While the dough chills, preheat your oven to 180°C (355°F). Make sure your oven rack is in the center position for even baking. Line a second baking sheet with parchment paper for when you’re ready to bake.
7. Bake the Cookies: Once the dough is chilled, place six dough balls on the prepared baking sheet, spacing them evenly apart. Bake the cookies one tray at a time for 10-11 minutes. You’ll know they’re done when the edges are golden brown, but the center should still appear soft. Don’t worry if they seem a little undercooked—they will continue to firm up as they cool.
8. Cool the Cookies: Let the cookies cool on the baking sheet for about 3 minutes. They will still be soft and fragile right out of the oven, so this resting time helps them set. After the cookies have cooled slightly, transfer them to a wire rack to cool completely.
9. Make the Mascarpone Cream: While the cookies are cooling, make the mascarpone cream. In a medium-sized bowl, combine the mascarpone cheese, vanilla extract, confectioners’ sugar, agave or honey, and heavy cream. Using an electric mixer or stand mixer with the whisk attachment, beat the mixture until it forms stiff peaks. This will take about 3-5 minutes, and the cream should be thick and hold its shape.
10. Assemble the Cookies: Once the cookies are fully cooled, it’s time to assemble. Fit a piping bag with a Wilton 2A tip (or another large round piping tip) and fill it with the mascarpone cream. Pipe the cream onto each cookie, starting from the center and spiraling outward to create a decorative swirl.
11. Dust with Cocoa Powder: Finally, dust the mascarpone cream with cocoa powder. To do this, place the cocoa powder in a fine mesh sieve and gently shake it over the cookies. This gives the cookies their signature tiramisu look and adds an extra layer of flavor.

Beginner Tips and Notes

Troubleshooting Tips:

• Cookies Spread Too Much: If your cookies spread more than expected, ensure the dough is thoroughly chilled before baking. The colder the dough, the less likely the cookies are to spread too much.
• Cookies Are Too Soft: If the cookies are too soft after baking, allow them to cool on the baking tray for a few minutes before transferring them to a cooling rack. They will firm up as they cool, so don’t worry if they seem a little delicate right out of the oven.
• Mascarpone Cream Too Runny: If the mascarpone cream is too runny, it might need more time to be whipped. Alternatively, you can refrigerate it for 15-20 minutes to help it firm up.

Efficiency Tips:

• Prepare the mascarpone cream while the cookie dough chills to save time.
• If you don’t have a piping bag, simply spoon the mascarpone cream onto each cookie and use the back of the spoon to swirl it into a decorative shape.

Substituting Tools:

• If you don’t have a cookie scoop, two teaspoons will work just fine to portion the dough.
• For piping the mascarpone cream, you can use a spoon or even a Ziploc bag with the corner cut off in a pinch.

Serving Suggestions

These Tiramisu Cookies are perfect on their own, but you can elevate the experience by serving them with a hot cup of coffee or espresso. The coffee flavor in the cookies pairs perfectly with a rich, warm beverage. They also make an excellent addition to a dessert platter or holiday treat spread.

Storage Tips: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cookies, but be aware that the mascarpone cream may firm up a bit. Simply bring the cookies to room temperature before serving for the best texture.

Conclusion

Tiramisu Cookies are a delightful way to enjoy the flavors of tiramisu in a new, easy-to-make form. The combination of coffee-flavored cookies, creamy mascarpone topping, and a cocoa dusting makes for an irresistible treat that’s sure to impress. If you’re a beginner baker, this recipe is perfect for you—no fancy techniques or complicated ingredients are needed, just simple steps and easy-to-follow instructions. I hope you enjoy baking these delicious cookies as much as I do. Don’t forget to share your creations in the comments below—I’d love to hear how they turn out!