Tiramisu Cookies Recipe

If you adore classic tiramisu but crave something a little more portable (and just as indulgent), this Tiramisu Cookies Recipe is about to win your heart. Imagine the bold flavor of espresso-rich cookies, their soft centers topped lavishly with fluffy mascarpone frosting, and a final dusting of cocoa that brings true tiramisu vibes with every bite. These cookies merge everything you love about the iconic Italian dessert into a two-bite treat that’s destined to be a hit at any gathering or as an extravagant coffee break snack.

Ingredients You’ll Need

Ingredients You’ll Need

Let’s talk ingredients: every component in this Tiramisu Cookies Recipe plays a starring role, from the espresso-infused dough to the cloud-like mascarpone topping. Using top-quality basics guarantees that unmistakable tiramisu flair—and a texture worth swooning over.

• Unsalted butter: Melted and mixed with espresso powder, it adds flavor depth and keeps the cookies tender.
• Instant espresso powder: Gives the cookie and frosting their signature rich coffee kick—don’t skip it.
• All-purpose flour: Essential for structure, keeping cookies soft but sturdy enough to frost.
• Cornstarch: Contributes to a delicate, melt-in-your-mouth crumb.
• Baking powder & baking soda: The team behind those lovely, slightly puffed cookie centers.
• Granulated sugar: Sweetens and lends those golden edges.
• Large egg: Binds the dough and provides just the right chew.
• Vanilla extract: Lifts both the cookie and frosting flavors.
• Mascarpone cheese: Cold and creamy, it’s key for lush, authentic-tasting frosting.
• Powdered sugar: Sweetens the frosting and ensure that dreamy whipped texture.
• Heavy whipping cream: Adds volume and silkiness to the mascarpone topping.
• Cocoa powder: The essential dusting for that finishing tiramisu touch—use a good-quality, unsweetened style.

How to Make Tiramisu Cookies Recipe

Step 1: Melt the Butter and Espresso

First things first—combine butter with instant espresso magic. Melt your butter in a small bowl, then whisk in the espresso powder until fully dissolved. This step ensures the coffee flavor runs through every morsel. Transfer the mixture to the fridge for about 10 minutes so it can cool and thicken a bit; this prevents overly spread-out cookies later on.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda (add just a pinch of salt if you like). Mixing these now creates an even rise and helps prevent lumps. Cornstarch might seem subtle, but it’s what gives your cookies that velvety soft bite—and who doesn’t want that?

Step 3: Whisk Espresso Butter with Sugar, Add Wet Ingredients

In a large mixing bowl, combine your cooled espresso butter with granulated sugar. Whisk until creamy and well united—this forms the backbone of an irresistible texture and sweet, bold flavor. Whisk in the egg and vanilla extract until the mixture is silky-smooth.

Step 4: Combine Wet and Dry Mixtures

Now, it’s time to merge everything. Stir half of your dry ingredients into the wet ingredients, mixing gently. Add the remaining half and stir until just combined. It’s okay if you see a few streaks of flour—overmixing can lead to tough cookies, and we want them soft and luxurious.

Step 5: Scoop and Rest the Dough

Preheat your oven to 375 F (190 C) and line a baking sheet with parchment. While the oven comes to temp, let your cookie dough rest (about 30 minutes). This little break firms up the dough for better shape and a thicker, chewier cookie. Scoop 2-tablespoon balls onto the sheet, leaving plenty of room for spreading.

Step 6: Bake and Cool

Bake your cookies for 10 to 12 minutes, just until the edges look set and the centers are still slightly puffed—they’ll finish up as they cool. Let them sit on the baking tray for 5 minutes to set, then transfer to a rack to cool completely. While your cookies cool, whip up that dreamy mascarpone frosting!

Step 7: Make the Mascarpone Frosting

In a bowl, whisk cold mascarpone cheese on low until smooth—patience pays off here. Add the espresso powder, vanilla, and powdered sugar, and blend until totally incorporated. Drizzle in the cold heavy cream gradually, mixing on low. Once it’s all in, increase the speed and whip for 2 to 3 minutes until the frosting is light, billowy, and irresistible.

Step 8: Decorate and Dust

Spread 1 to 2 tablespoons of mascarpone frosting onto each cooled cookie, swirling from the center outward with the back of a spoon or an icing spatula. Dust each one generously with cocoa powder. Stand back and marvel—your Tiramisu Cookies Recipe is ready to dazzle!

How to Serve Tiramisu Cookies Recipe

Garnishes

Amp up the visual appeal and flavor by topping your frosted cookies with an extra sprinkle of cocoa powder, a few chocolate shavings, or even chocolate-covered espresso beans. Each finishing touch nods to the opulence of classic tiramisu—guests will love the thoughtful detail!

Side Dishes

Pair with a strong espresso or creamy latte for the ultimate coffeehouse experience at home. These cookies also sit beautifully beside fresh berries or a bowl of lightly sweetened whipped cream, creating a dessert spread that’s as impressive as it is inviting.

Creative Ways to Present

Arrange your Tiramisu Cookies Recipe on a pretty tiered tray for a chic afternoon tea. For party favors, pop a couple of frosted cookies into parchment bags tied with ribbon. Or, sandwich two cookies together with a big dollop of mascarpone frosting in the center for a decadent tiramisu cookie sandwich—pure bliss!

Make Ahead and Storage

Storing Leftovers

To keep your cookies tender and the frosting fresh, store them in a single layer in an airtight container in the fridge. They’ll stay fabulous for up to three days—just give them a few minutes at room temperature before serving for the softest texture.

Freezing

If you want a stash to enjoy later, freeze the unfrosted cookies in a zip-top bag for up to two months. The frosting can also be prepared ahead; simply thaw the cookies and re-whip the mascarpone frosting before assembling and serving.

Reheating

These cookies are at their best straight from the fridge, but if you prefer a just-baked feel, warm the plain cookies (without frosting) for 10 seconds in the microwave. Add the chilled frosting and dust with cocoa right before serving for that irresistible fresh-baked magic.

FAQs

Can I make the Tiramisu Cookies Recipe ahead of time?

Absolutely! Both the cookies and mascarpone frosting can be prepped a day in advance. Store cookies and frosting separately in the fridge, then frost and dust with cocoa just before serving.

What can I use if I can’t find mascarpone cheese?

For similar creaminess, substitute with full-fat cream cheese blended with a bit of heavy cream or sour cream to mimic the mild tang and velvety texture of mascarpone. The flavor won’t be identical, but still incredibly delicious!

Can I use brewed coffee instead of instant espresso powder in the Tiramisu Cookies Recipe?

Powdered instant espresso is best for both flavor and texture. Liquid coffee can water down the dough and frosting, affecting spread and consistency. For the boldest taste and the right dough structure, stick with instant espresso powder.

How do I keep the mascarpone frosting from becoming runny?

Use cold mascarpone and heavy cream, and avoid overbeating. Chilling your mixing bowl beforehand can also help. If the frosting does get too soft, pop it into the fridge for 10-15 minutes and then re-whip.

Can I make this Tiramisu Cookies Recipe gluten-free?

Yes! Substitute the all-purpose flour with a trusted 1:1 gluten-free baking blend. Be sure your baking powder and other mix-ins are gluten-free as well, and expect slightly different (but still delicious) results.

Final Thoughts

If you’re looking for a showstopping treat that combines sophisticated flavor with pure cookie joy, this Tiramisu Cookies Recipe has your name all over it. Gather those classic ingredients, whip up a batch, and share them with those you love—you’ll spark smiles and maybe even requests for your “secret” recipe!

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