Tiramisu Cookies
A soft, buttery sugar cookie topped with indulgent, creamy, mascarpone frosting and dusted with
cocoa powder. These tiramisu cookies are the ones to whip up when you want to impress your
guests! With a subtle blend of chocolate and coffee, these cookies are the perfect single serving
of the classic dessert.

A cookie that gives you both indulgent flavor and texture. The cookie base is soft and chewy,
and the frosting is silky smooth. Dust it all with cocoa powder and you have the ultimate dessert.
Traditional tiramisu takes time and effort to come together. Though you do need to chill the
dough for these sugar cookies and pipe on the frosting, in comparison they come together really
easily.
With a subtle coffee chocolate flavor wrapped in velvety sweetness, they’re a delicious cookie
for any occasion.
Ingredients For the Cookies:

- 1/2 cup melted butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons espresso coffee
For the Frosting:
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
For Decoration:
- Cocoa powder
Preparation time:
Dough Preparation: 15 minutes
Baking: 12 minutes
Cooling on the Baking Sheet: 5 minutes
Cooling on the Wire Rack: 20 minutes
Frosting Preparation: 3 minutes
Decoration: 10 minutes
Total Time: Approximately 1 hour
Serves: 15 cookies
Directions to Make Tiramisu Cookies
1- Preparing the cookies:
Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
In a large bowl, mix the melted butter with the white sugar and brown sugar until well combined.





Add the egg and espresso coffee, and mix well.




In the same bowl, sift together the flour, baking soda, and baking powder. Gradually incorporate these dry ingredients into the wet mixture, mixing until well combined.






2- Chilling the cookies:
Use a scoop #20 or spoon to portion the dough and place the portions on the prepared baking sheet, leaving space between each cookie.


Chill the dough portions in the refrigerator for one hour or in the freezer for at least 30 minutes.
Bake the cookies for 12 minutes or until the edges are lightly golden.


Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
3- Preparing the Frosting:
In a medium bowl, beat the mascarpone, heavy cream, vanilla extract, and powdered sugar until well combined. Beat until the frosting is smooth and fluffy.






4- Decoration:
Once the cookies are completely cool, apply a layer of frosting on each cookie using a spoon or piping bag.


Dust cocoa powder over the frosting to decorate.

Variations and Substitutions

Coffee flavor: To add more potency to the underlying coffee tone, add in one teaspoon of
instant coffee powder for more flavor.
Coffee frosting: Another way to intensify the coffee taste is to add in a teaspoon of coffee
liqueur to the frosting.
Dark chocolate: For a change in texture and a more chocolate taste, grate some dark
chocolate flakes on top of the cookies.
Brown sugar: For a chewier cookie, use dark brown sugar. For a softer base, opt for light
brown sugar. Know that dark brown sugar will also give more of a molasses, caramel taste to
the cookies as well.
Chocolate base: You can change the look of the cookies and the flavor by adding some cocoa
powder to the cookie base.
Cookie crumble: If you want to sacrifice a cookie or have some ladyfingers on hand, you can
crumble cookies on top of the tiramisu cookies for a bit of extra texture.
How To Make The Best Tiramisu Cookies

Let the egg come to room temperature before you need it. This helps all the ingredients blend
into each other smoothly.
If you’re finding the cookie frosting too runny, add more mascarpone until it reaches the
consistency you prefer.
Make sure the cookies are completely cooled before you try to frost them. This way the frosting
doesn’t melt and run down the sides.

Tiramisu Cookies
Ingredients
For the cookies:
- 1/2 cup melted butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp espresso coffee
For the frosting:
- 1 cup mascarpone cheese
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
For decoration:
- Cocoa powder
Instructions
1- Preparing the cookies:
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- In a large bowl, mix the melted butter with the white sugar and brown sugar until well combined.
- Add the egg and espresso coffee, and mix well.
- In the same bowl, sift together the flour, baking soda, and baking powder. Gradually incorporate these dry ingredients into the wet mixture, mixing until well combined.
2- Chilling the cookies:
- Use a scoop #20 or spoon to portion the dough and place the portions on the prepared baking sheet, leaving space between each cookie.
- Chill the dough portions in the refrigerator for one hour or in the freezer for at least 30 minutes.
- Bake the cookies for 12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
3- Preparing the frosting:
- In a medium bowl, beat the mascarpone, heavy cream, vanilla extract, and powdered sugar until well combined. Beat until the frosting is smooth and fluffy.
4- Decoration:
- Once the cookies are completely cool, apply a layer of frosting on each cookie using a spoon or piping bag.
- Dust cocoa powder over the frosting to decorate.
Notes
- Coffee Flavor: Add 1 teaspoon of instant coffee powder to intensify the coffee flavor.
- Mixing Ingredients: Make sure the egg is at room temperature for better integration.
- Stable Frosting: If the frosting is too runny, add more mascarpone or reduce the amount of cream.
- Extra Flavor: Add 1 teaspoon of coffee liqueur to the frosting for an extra touch of flavor. Sprinkle cocoa powder over the frosting and, if desired, grate some dark chocolate on top.
- Professional Decoration: Use a piping bag with a decorative tip for a more professional finish.
- Storage: Store the cookies with frosting in the refrigerator if they won’t be consumed immediately.