Bity
Tiramisu cookies are the kind of treat that makes coffee lovers instantly curious. Bold, chewy-edged, and generously crowned with creamy mascarpone, these tiramisu cookies take your favorite Italian dessert and smoosh it into a joyful handheld bite. With butter, coffee, mascarpone, and just a touch of cocoa, they’re dreamy little flavor bombs.
Think of it like this: a cookie that smells like your favorite café, looks like dessert got dressed up for a party, and tastes like a hug that’s also slightly flirty. Rich, coffee-kissed dough meets soft peaks of vanilla cream, and honestly, I never knew I needed that combo until now.
This one’s great for when you want to impress people without totally exhausting your social energy (hi fellow introverts). The dough comes together quickly with ingredients you probably already have, and once baked, it makes your kitchen smell like a European pastry shop (I’m not exaggerating, I opened the oven and actually sighed). Balanced sweetness, a slight crunch on the edges, and that silky swoop of mascarpone cream on top, it’s everything cozy and a tiny bit fancy wrapped in a two-bite cookie. Also, if you’re into other creative bakes, these Santa Claus macarons might hit the same fun-but-clever note.
Quick Breakdown
Why You’ll Love this Tiramisu Cookies Recipe?
Let’s skip the fluff: these tiramisu cookies are good. That’s it, that’s the tweet. But if you’re still reading, here’s why they’re worth making.
- Bold coffee flavor without bitterness: The instant coffee melts right into the warm butter for a smooth, cozy punch.
- Soft and chewy texture: Thanks to the perfect sugar balance and a timely chill, they bake up thick and dreamy.
- Creamy mascarpone topping: It’s like a tiramisu crown, cool and fluffy, piped on like edible clouds.
- Minimal fuss bakery vibes: No complex piping, layered soaking, or espresso machines required. Just cookies with a glow-up.
- Kid-approved, grown-up flavor: Sweet enough to satisfy tiny taste buds, nuanced enough to make adults pause mid-bite.
- They look fancy without the agony: Cocoa dusting and swirly cream make them look effortful… but they’re secretly simple.
Ingredient Notes
There’s nothing wild or hard-to-pronounce here. Just solid basics with a few standout stars.
- Unsalted butter: Melted butter deepens the flavor and makes mixing everything a breeze. Plus, it helps dissolve the coffee beautifully.
- Instant coffee powder: That’s where the tiramisu flair starts. Go for a good dark roast style; you want flavor, not just jittery vibes.
- Granulated and brown sugar: This duo brings sweetness plus a bit of extra moisture from the brown sugar to keep things chewy.
- Egg: Just one, binding everything together and helping with that chewy-yet-soft middle.
- Vanilla extract: Used in both the dough and the cream. Adds warmth. Make sure it’s the real deal if possible.
- Plain flour: A good all-purpose base. You don’t need anything fancy here.
- Salt, baking powder, baking soda: Little helpers that lift, balance, and structure your cookie dough dreams.
- Double cream: Whips up into lusciously soft peaks. Don’t over-beat, you want clouds, not stiff peaks that look like they’ve had a long day.
- Icing sugar: Blends easily into the cream. Don’t swap for granulated, or you’ll get crunch where cream should be.
- Mascarpone: The rich, tangy anchor of that classic tiramisu flavor. Cold from the fridge works best when mixing in, and if you ever feel like making your own, here’s a simple homemade mascarpone recipe from Allrecipes that only uses cream and lemon juice.
- Cocoa powder: For that final dusting flourish. Use unsweetened Dutch-processed if you want that moody, deep color.
Once you’ve got everything prepped, the tiramisu cookies come together quicker than expected.
How To Make This Tiramisu Cookies Recipe
Let’s do this together. It’s mostly just stirring, scooping, chilling, and crowning with cream. You’ve got this.
- Melt the butter and dissolve the coffee: Warm up the butter gently, and while it’s still steamy, stir in the instant coffee powder. Whisk until there are no sad little granules floating around.
- Add the sugars and vanilla: Pour in both sugars and a splash of vanilla extract. Whisk until smooth and shiny, then add your egg and keep whisking until the mixture’s thick and glossy. It’ll look kind of pudding-adjacent.
- Mix the dry ingredients separately: In another bowl, stir together your flour, salt, baking powder, and baking soda. This keeps things even, so you don’t end up with surprise salty clumps (been there).
- Combine wet and dry: Pour the dry mix into the wet mix, and fold until you get a soft dough. Don’t overmix here, just enough to bring it all together without any streaks.
- Shape and chill: Scoop into 6 big-ish cookie dough balls. Place them on a tray (a plate will do in a pinch) and pop them in the fridge for at least 30 minutes. That chill time gives you puffier cookies with less spread.
- Preheat and bake: While they chill, preheat your oven to 180°C (350°F). Bake the cookies spaced out on a lined tray for about 20 minutes. They’ll look soft in the middle but golden and set at the edges.
- Let ‘em cool completely: This part is weirdly hard, but cookie patience = better texture. Plus, if you top them too soon, the mascarpone cream will melt off into a sad puddle. Trust.
- Whip the cream: In a bowl, whisk the double cream, icing sugar, and vanilla extract until soft peaks form (peaks that flop gently, not stiff warrior peaks).
- Add mascarpone: Fold or mix it gently into the whipped cream. You’ll get a silky, thick yet spreadable frosting. Piping is cute, but even a spooned-on cloud works.
- Assemble and dust: Dollop or pipe cream onto each cookie, then finish with a flutter of cocoa powder dusted over the top. You can use a small sieve or even a tea strainer here.
Storage Options
Let’s talk cookie preservation. Nobody wants to waste mascarpone magic.
Once the cookies are fully cooled and cream-topped, you’ll want to store them in the fridge in a single layer. If you’re stacking them (don’t, but if you must), place parchment between them to prevent sad smushes. They’ll stay tasty for 2 to 3 days, though the cream may begin to loosen slightly after that.
Now, if you’re making them ahead, here’s a game-changer: bake the cookies, let them cool, and freeze them before adding the cream. Just pop them into a zip-top bag and freeze for up to a month. When you’re ready, thaw, frost, dust with cocoa, and boom, cookie glow-up on demand.
Reheating isn’t necessary, but if you’re thawing a frozen cookie base and want a fresh-baked vibe, microwave it for 10 seconds to warm the center slightly. (But don’t microwave after adding cream, or you’ll end up with mascarpone soup.)
Variations and Substitutions
If you’re missing a thing or two, or just want to tweak for taste buds and pantry reality, I’ve got some ideas.
- No mascarpone: Try full-fat cream cheese. It’s tangier and a bit firmer, but still plays well with the coffee and cocoa vibes.
- Decaf option: Use decaf instant coffee if you’re avoiding caffeine (especially good if little cookie monsters are involved).
- Add chocolate chunks: Fold in chopped dark chocolate with the dry ingredients if you want more texture and indulgence. It strays from the tiramisu path… but in a good way.
- Mini cookie bites: Make 12 smaller cookies instead of 6 big ones, but reduce the bake time by a few minutes and keep an eye on them.
- Swap icing sugar for maple syrup (just a dab): Blitz it into the whipped cream for a little twist. It changes the texture and flavor, but in an earthy, fall-ish kind of way.
What to Serve with Tiramisu Cookies
These are cookies with aspirations. They can be a dessert, a coffee companion, or part of a cozy weekend spread. Here are some pairings to inspire your snack setup.
- If you’re doing coffee and cookies, go big: Brew up a rich, espresso-style coffee or even a cold brew. The cookie cream balances the bitterness beautifully. Add a curl of orange zest to the coffee if you’re feeling fancy.
- For a full-on dessert night: Pair these with a scoop of vanilla bean gelato or even some warm chocolate sauce drizzled on the plate. They’re not ice cream sandwiches… but they could be.
- Tempted to turn these into a nap-time treat? Honestly, a glass of cold milk (boring but unbeatable) pairs so ridiculously well with that chewy base and the fluffy topping.
- Need a savory counterpart? Serve them alongside a simple cheese board as the sweet finish. Sounds odd, but the creamy mascarpone and cocoa make a cool contrast alongside a salty pecorino or brie.
- Hosting a dinner and want a one-two punch: Start strong with a grilled protein and finish soft and sweet. These cookies would slide in beautifully after a steak cooked to perfection.
- For a fun little dessert duo, pair these tiramisu cookies with a batch of Whoopie Pies, soft, fluffy, and just as addictive.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can make the dough, shape the balls, and stash them in the fridge for up to 48 hours. You could even freeze the dough balls and bake them straight from frozen, just add a couple of extra minutes in the oven. It’s great for when you want fresh cookies on your own unpredictable schedule (cookie cravings don’t care about calendars).
Can I use regular cream instead of double cream?
Double cream is best since it holds its shape when whipped and creates that thick, dreamy topping. Regular heavy cream can work if it has a high fat percentage (at least 36%), but be gentle while whipping so you don’t end up making butter. If it’s light cream, steer clear; it won’t give you that creamy cloud we’re after here.
What’s the best way to get that cocoa dusting just right?
A tea strainer works like magic. Hold it above the cookies and tap gently to get an even dusting. Make sure the cream is cold so the cocoa sits on top prettily instead of disappearing into the surface. For fun: mix a little cinnamon in with the cocoa for a warm twist.
My cookies spread too much in the oven. What happened?
Chances are, your dough was too warm. That chill time isn’t just a suggestion; it helps firm up the fat so the cookies hold their shape. Also, double-check your oven temp; if it’s running too hot, the edges will melt before the structure sets. A quick tweak: add another tablespoon of flour next time for a firmer dough.
Tiramisu Cookies
Equipment
- Mixing bowls
- Whisk
- Baking tray
- Baking parchment
- Hand mixer or stand mixer
- Spatula
- Sieve or tea strainer
Ingredients
Cookie Dough
- 115 g unsalted butter melted
- 2 tbsp instant coffee powder dark roast style preferred
- 100 g granulated sugar
- 50 g light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract divided, for dough and cream
- 150 g plain flour all-purpose
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Mascarpone Cream Topping
- 80 ml double cream cold
- 40 g icing sugar
- 1/2 tsp vanilla extract
- 100 g mascarpone cheese cold, best from the fridge
- unsweetened cocoa powder for dusting, Dutch-processed preferred
Instructions
- Melt the butter and dissolve the coffee: Gently melt the butter, then immediately whisk in the instant coffee powder until fully dissolved with no granules remaining.
- Add sugars and vanilla: Add granulated sugar, brown sugar, and 1/2 tsp vanilla extract to the warm butter-coffee mix. Whisk until the mixture is glossy. Whisk in the egg until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Combine wet and dry: Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix; stop when just combined and no flour streaks remain.
- Shape and chill: Scoop the dough into 6 evenly sized balls, place on a tray or plate. Refrigerate for at least 30 minutes to firm up.
- Preheat and bake: While the dough chills, preheat your oven to 180°C (350°F). Arrange the dough balls on a parchment-lined baking tray, spaced apart. Bake for 18–20 minutes, until golden at the edges but soft in the centers.
- Cool completely: Let baked cookies cool fully on a rack before topping (if topped too soon, the cream will melt).
- Whip the cream: In a bowl, whisk double cream, icing sugar, and remaining 1/2 tsp vanilla extract until soft peaks form.
- Add mascarpone: Gently fold or mix in mascarpone cheese until the frosting is thick, silky, and spreadable. Don't overmix.
- Assemble and finish: Dollop or pipe mascarpone cream onto each cooled cookie. Finish with a light dusting of cocoa powder using a sieve or tea strainer.
