Tiramisu Cookies Recipe for a Creamy Coffee Dessert

Name: Tiramisu Cookies
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: Italian
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 1/2 cup granulated sugar; 1/3 cup light brown sugar, packed; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 1 tablespoon espresso powder (use a good quality instant espresso, not ground coffee); 1 large egg; 1 large egg yolk; 2 1/4 cups all purpose flour; 1 teaspoon baking soda; 6.34 oz mascarpone cheese, softened to room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream, cold; 1 teaspoon espresso powder; 2 tablespoons Dutch processed cocoa powder, for dusting

By:

Ruby Bennett

Published:

June 19, 2026

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Why this recipe works

Tiramisu cookies are everywhere right now, popping up on Pinterest and TikTok as the dessert everyone wants to make. And I completely understand why. This recipe gives you a soft, chewy coffee cookie that feels like the best part of a classic tiramisu, no fork required.

The edges turn lightly golden while the centers stay tender, and the silky mascarpone cream on top makes each bite feel special. It has just the right amount of sweetness to balance the espresso, and the assembly is so easy you will wonder why you did not try these sooner. They are perfect for holiday cookie trays, weekend baking with the kids, or any time you want a little coffee shop magic at home.

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Ingredients

For the cookie dough, you will need:

3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 tablespoon espresso powder (use a good quality instant espresso, not ground coffee)
1 large egg
1 large egg yolk
2 1/4 cups all purpose flour
1 teaspoon baking soda

Make sure your butter and eggs are at room temperature before you start. This simple step makes a big difference in how the dough comes together and how the cookies spread in the oven.

For the mascarpone cream

For the creamy topping that really makes these cookies taste like tiramisu, gather:

6.34 oz mascarpone cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, cold
1 teaspoon espresso powder
2 tablespoons Dutch processed cocoa powder, for dusting

Instructions

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Beat in the vanilla, salt, espresso powder, egg, and egg yolk until smooth. In a separate bowl, whisk the flour and baking soda, then gradually mix the dry ingredients into the wet mixture just until no streaks of flour remain.

Scoop the dough using a cookie scoop or about 2 tablespoons per cookie and place the dough balls a few inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look a little soft. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step is important, warm cookies will melt the mascarpone cream and make a mess.

Make the mascarpone cream

While the cookies cool, prepare the cream. In a chilled mixing bowl, pour the cold heavy cream and add the espresso powder, vanilla extract, and powdered sugar.

Whip on medium high speed until you get stiff peaks. Be careful not to overmix, you want the cream to stay silky, not grainy. In a separate bowl, gently stir the room temperature mascarpone cheese to loosen it, then fold the whipped cream into the mascarpone in two additions until smooth and well blended.

Assembly

Once the cookies are completely cool, pipe or spread a generous swirl of mascarpone cream on top of each one. Dust the cookies with cocoa powder right before serving so the cocoa stays dry and pretty. For a cleaner look, use a small fine mesh strainer to dust the cocoa evenly.

Expert Tips

After making batch after batch of these cookies, I have learned a few things that guarantee success every time. First, use room temperature ingredients for both the dough and the cream. Cold butter will not cream properly, and cold mascarpone makes the cream lumpy. Second, measure your flour correctly. The best way is to spoon it into a measuring cup and level it off with a knife, or use a kitchen scale. Too much flour leads to dry, cakey cookies that do not spread nicely.

Use a good quality espresso powder. Instant espresso dissolves smoothly and gives a clear coffee flavor without bitterness. Avoid regular ground coffee, it stays gritty. When making the mascarpone cream, stop whipping as soon as you see stiff peaks. Overwhipping will turn the cream grainy and eventually separate it. Finally, bake the cookies only until the edges are set and the centers still look slightly underdone. They will continue to set on the hot baking sheet and stay soft and chewy.

Room temperature mascarpone and cold heavy cream are the secret to a smooth, silky topping that pipes like a dream.

Faq’s

What are tiramisu cookies?

Tiramisu cookies are soft, chewy cookies that capture the classic flavors of the Italian tiramisu dessert. They typically combine a coffee flavored cookie base with a creamy mascarpone frosting and a dusting of cocoa powder, offering a portable, no fork version of the traditional treat.

How do you make tiramisu cookies?

Start by creaming butter and sugar, then mix in an egg and espresso powder for coffee flavor. Add dry ingredients like flour and cocoa, then chill the dough. Scoop and bake until just set. Once cool, pipe or spread a simple mascarpone frosting over each cookie and finish with a dusting of cocoa.

Can you freeze tiramisu cookies?

Yes, you can freeze the unbaked cookie dough for up to 3 months. For best results, freeze the dough balls on a sheet pan, then transfer to a freezer bag. Bake directly from frozen, adding 1 to 2 extra minutes. Do not freeze the frosted cookies, as the mascarpone frosting may become watery when thawed.

Where can I find mascarpone cheese?

Mascarpone is widely available in the United States at most major grocery stores, typically in the refrigerated dairy section near cream cheese, ricotta, or specialty cheeses. Look for it at stores like Whole Foods, Trader Joe's, or regular chains like Kroger and Walmart.

How long do tiramisu cookies last?

Unfrosted tiramisu cookies stay fresh in an airtight container at room temperature for up to 5 days. Once frosted with mascarpone, they are best eaten within 2 to 3 days if stored in the refrigerator, as the dairy frosting can spoil faster at room temperature.

Why are my cookies not spreading?

Cookies may not spread if the dough is too cold, if there is too much flour, or if the butter was not creamed properly. Make sure to chill the dough only briefly, and use room temperature butter. If your dough feels stiff, let it sit out for 5 minutes before scooping, or add an extra tablespoon of soft butter.

Storing

Tiramisu cookies with the mascarpone cream on top need to be stored in the refrigerator because of the dairy in the frosting. Place them in a single layer inside an airtight container, and they will stay fresh for 3 to 4 days. If you need to stack them, put a sheet of parchment paper between layers to keep the cream from sticking. Keep in mind that the cookies will soften slightly after a day in the fridge, but the coffee flavor actually deepens a little, which I think makes them even better. For the best texture, let a cold cookie sit at room temperature for about 10 minutes before eating so the cream softens and the cookie regains a bit of its chewiness.

Freezing

Freezing is a great way to get ahead, and this recipe handles it beautifully. For baked cookies, freeze them unfrosted. Once they are completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer the cookies to a freezer bag or airtight container and keep them for up to 2 months. When you are ready to serve, let them thaw at room temperature, then whip up fresh mascarpone cream and assemble.

For the unbaked dough, scoop the dough into balls and freeze them on a lined baking sheet until firm. Store the frozen dough balls in a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time. You will have warm cookies on demand, and the kitchen will smell like a coffeehouse.

Substitutions

I know that dietary needs can vary, so here are a few easy swaps that work well with this recipe. For a gluten free version, swap the all purpose flour with a 1:1 gluten free baking flour blend that contains xanthan gum. The cookies will be a bit more delicate but still soft and delicious. If you need a dairy free option, use a high quality vegan butter in the dough, and for the cream, replace mascarpone with a dairy free cream cheese alternative and use coconut cream in place of heavy cream. Whip the coconut cream just until stiff peaks form, and be sure to chill it well beforehand. For a decaf treat, simply use decaf instant espresso powder. The flavor stays bold and satisfying without the caffeine, making them perfect for an after dinner dessert that will not keep you awake.

Make these ahead of time

These tiramisu cookies are fantastic for planning ahead, especially during the busy holiday season. You can bake the cookies and store them unfrosted for up to 3 days in an airtight container at room temperature. Make the mascarpone cream and keep it refrigerated separately. Then, just before you are ready to serve, give the cream a quick whisk, pipe it onto the cookies, and dust with cocoa powder. This keeps the cookies from getting soggy and the cream tasting bright and fresh. Another option is to make the dough up to 3 days ahead, wrap it tightly in plastic wrap, and store it in the fridge. Let it sit on the counter for about 15 minutes to soften slightly before scooping and baking.

Variations

Once you master the basic recipe, have fun trying different twists. For a chocolate chip version, fold a handful of mini chocolate chips into the cookie dough before baking. The melted chocolate pairs perfectly with the coffee notes. If you love extra richness, make chocolate tiramisu cookies by replacing 1/4 cup of the flour with cocoa powder in the dough. For a more portable treat, turn them into sandwich cookies by piping cream between two cookies instead of on top. You can also brighten things up with a lemon tiramisu twist: add a teaspoon of lemon zest to the cookie dough and a tiny bit of lemon extract to the mascarpone cream, then dust with cocoa powder as usual for a surprising but delicious flavor. If you enjoy coffee infused desserts, you might also like our Coffee Butter Cookies for another easy cookie idea. And if you are in the mood for a different spiced cookie, these Cinnamon Brown Sugar Cookies are always a hit.

Tiramisu Cookies Recipe for a Creamy Coffee Dessert

Why this recipe works