Soft coffee-infused cookies topped with creamy mascarpone frosting and a dusting of cocoa — these Tiramisu Cookies taste just like the classic Italian dessert, but in cookie form. Rich, fluffy, lightly bitter from espresso and perfectly balanced with sweet vanilla mascarpone. Absolute dessert perfection.
Why You’ll Love This Recipe
Tiramisu in Cookie Form: all the classic flavors without layering or chilling.
Soft & Coffee-Infused : espresso in the dough gives deep, rich flavor.
Creamy Mascarpone Frosting: light, fluffy and not overly sweet.
Perfect for Small Batches: makes 6 cookies, ideal for cravings.
Serving Suggestion
Serve chilled or at room temperature with an extra espresso on the side. These cookies are perfect as a dessert, coffee treat, or elegant sweet bite for guests.
Pro Tips for Perfect Tiramisu Cookies
Reshape While Hot: once they cool, you can’t fix the shape.
Don’t Overbake: they should look slightly underdone in the center.
Chill the Frosting if Needed: if it feels too soft, refrigerate 10–15 minutes before piping.
Don’t pipe the frosting in the cookies when they are still warm
Sieve the Cocoa: gives a clean, professional finish.
Ingredients
For the Cookie Dough
• 100 g soft butter
• 75 g white sugar
• 40 g brown sugar
• 1 medium egg
• 10 g espresso powder
• 140 g all-purpose flour
• ¼ tsp baking powder
For the Mascarpone Frosting
• 100 g mascarpone
• 10 g powdered sugar
• Vanilla extract to taste
For Topping
• Unsweetened cocoa powder (about 1 tbsp, for dusting)
Instructions
Make the Cookie Dough
In a bowl, cream together the soft butter, white sugar, and brown sugar until light and fluffy. Add the beaten half egg and mix well. Pour in the espresso and stir until fully combined. Add the flour, baking powder, and baking soda and mix just until a soft dough forms. Do not overmix.
Shape & Bake
Preheat the oven to 180°C (top/bottom heat). Scoop the dough into 6 equal portions and place them on a lined baking tray with space in between. Bake for 11 minutes until the edges are set but the centers are still soft.
Reshape (Important Step)
As soon as the cookies come out of the oven, they may have spread. Use a glass or spoon to gently push them back into a round shape while they’re still hot. Let them cool completely.
Make the Mascarpone Frosting
In a bowl, mix mascarpone, powdered sugar, vanilla extract, the remaining half egg, and espresso powder until smooth and creamy. Do not overmix, it should stay thick and fluffy.
Assemble
Pipe or spoon the mascarpone frosting onto the cooled cookies in a swirl, covering the entire surface. Finish by dusting with cocoa powder through a sieve.