The Best Tiramisu Cookies Recipe – Soft, Coffee-Flavored, and Irresistibly Delicious!

Welcome to my kitchen! Today, I’m sharing my tiramisu cookies recipe, a dessert that’s always a hit at gatherings and family dinners. I first tried tiramisu cookies at a charming Italian bakery in Boston, and I instantly fell in love with how they captured all the classic flavors of traditional tiramisu in a perfectly portable cookie form. This recipe is perfect for anyone who loves easy tiramisu cookies and wants something delicious, elegant, and surprisingly simple to bake.

These homemade tiramisu cookies combine the rich flavors of espresso, cocoa, and mascarpone in a soft, melt-in-your-mouth treat that’ll have everyone asking for the recipe. Whether you’re a coffee lover or just adore Italian desserts, these cookies deliver all the indulgence without the fuss of layering a classic tiramisu. Let’s dive in and see why this tiramisu cookies recipe is a must-try!

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Quick Recipe Facts

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty: Easy
Calories: ~180 per cookie

This recipe is surprisingly quick and easy – perfect for busy afternoons when you want to impress without stress!

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Ingredients

For this tiramisu cookies recipe, you’ll need the following ingredients. The beauty of these tiramisu flavored cookies is that they use simple pantry staples combined with a few special touches. You can swap butter with softened coconut oil for a slightly lighter version, and the espresso powder is what gives these cookies their authentic tiramisu taste. Don’t skip the mascarpone – it’s what makes these cookies incredibly soft and rich!

For the Cookies:

• 2 ½ cups all-purpose flour
• 2 tablespoons instant espresso powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup mascarpone cheese, room temperature

For the Mascarpone Filling:

• 8 oz mascarpone cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For Finishing:

• 2 tablespoons cocoa powder, for dusting
• 1 tablespoon instant espresso powder (optional, for extra coffee flavor)

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Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 350°F – this helps your tiramisu cookies bake evenly and ensures that perfect soft texture. Line two baking sheets with parchment paper and set them aside. Having everything ready makes the baking process smooth and enjoyable.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. For soft tiramisu cookies, don’t overbeat once you add this to the wet ingredients – gentle mixing is key! Set this bowl aside while you work on the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for creating that tender crumb. I like using a stand mixer for this part, but a hand mixer works perfectly too.

Step 4: Add Eggs and Mascarpone

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and mascarpone cheese until fully combined. The mascarpone makes these homemade tiramisu cookies incredibly moist and adds that signature creamy tiramisu flavor.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Use a wooden spoon for the final stirs if needed – this prevents overmixing and keeps your cookies tender.

Step 6: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps the cookies hold their shape during baking and makes the dough easier to handle.

Step 7: Shape and Bake

Scoop tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. They’ll continue to firm up as they cool.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling. This is important – warm cookies will melt the mascarpone filling!

Step 9: Make the Filling

While the cookies cool, beat together the mascarpone, powdered sugar, vanilla, and heavy cream until smooth and creamy. You want a thick but spreadable consistency for these mascarpone tiramisu cookies.

Step 10: Assemble

Spread about 1 tablespoon of filling on the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.

Step 11: Finish with Cocoa

Dust the assembled cookies generously with cocoa powder using a fine-mesh sieve. For an extra coffee kick, mix a little espresso powder with the cocoa before dusting.

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Pro Tips

Tip 1: Don’t skip chilling the dough – it prevents the cookies from spreading too thin and helps them maintain that perfect soft, pillowy texture.

Tip 2: Use room temperature eggs and mascarpone for a fluffier tiramisu cookies recipe. Cold ingredients don’t incorporate as well and can make the dough lumpy.

Tip 3: If you prefer tiramisu cookies no coffee, simply omit the espresso powder and add an extra teaspoon of vanilla extract instead. You’ll still get a delicious cookie with the mascarpone flavor shining through.

Tip 4: Grease your measuring cups lightly when scooping mascarpone – trust me, it makes a difference and prevents waste!

Tip 5: For the most authentic flavor, use good-quality instant espresso powder. The cheap instant coffee just doesn’t have the same depth of flavor.

Tip 6: Make sure your mascarpone is at room temperature before mixing. Cold mascarpone can create lumps in both the cookie dough and the filling.

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Serving Suggestions

These Italian tiramisu cookies are best served at room temperature when the mascarpone filling is soft and creamy. They pair beautifully with a cup of espresso, cappuccino, or even a glass of cold milk for the kids. For an elegant dessert spread, arrange them on a pretty platter dusted with extra cocoa powder and serve alongside fresh berries and chocolate shavings. You can also crumble one over vanilla ice cream for an incredible tiramisu-inspired sundae!

These serving ideas elevate your easy tiramisu cookies from everyday treat to show-stopping dessert.

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Storage & Reheating

Store your tiramisu cookies in an airtight container in the refrigerator for up to 4 days. Because of the mascarpone filling, these need to be kept cold, unlike regular cookies. Remove them from the fridge about 15 minutes before serving to let them come to room temperature – this brings out all the flavors and gives you that perfect soft texture. You can also freeze the unfilled cookies for up to 2 months, then thaw and fill them fresh when you’re ready to serve.

Leftover tiramisu cookies from scratch stay delicious when stored properly in the fridge!

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Health & Nutrition Info

Each of these tiramisu sandwich cookies contains approximately 180 calories, making them a reasonable indulgence for special occasions. You can make them slightly lighter by using reduced-fat mascarpone in the filling, though the texture will be a bit different. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour – I’ve tested this and it works beautifully! If you’re watching sugar intake, you can reduce the granulated sugar in the cookie dough to ¾ cup, though they’ll be slightly less sweet.

This healthier tiramisu flavored cookies option is perfect for weekend treats when you want something special but not overly decadent.

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Conclusion

Try this tiramisu cookies recipe and let me know how it turned out! These cookies bring all the beloved flavors of classic Italian tiramisu into a fun, shareable format that’s perfect for parties, holidays, or just treating yourself. I love how they combine the richness of mascarpone with the boldness of espresso and chocolate – it’s like enjoying your favorite dessert and coffee all in one bite. Please leave a comment below if you make these, rate the recipe, and share your photos on social media! I’d also love to hear if you tried any variations. Don’t forget to check out my other Italian-inspired dessert recipes, including my chocolate biscotti and lemon ricotta cake!

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FAQ

Can I freeze this recipe?
Yes! Your tiramisu cookies recipe can be frozen for up to 2 months. I recommend freezing the unfilled cookies in a single layer, then transferring to a freezer bag once solid. Make the mascarpone filling fresh when you’re ready to serve. The filled cookies can also be frozen, but the texture of the filling may change slightly upon thawing.

What if I don’t have mascarpone cheese?
While mascarpone gives these best tiramisu cookies their authentic flavor, you can substitute with an equal mixture of softened cream cheese and heavy cream in a pinch. The flavor won’t be quite the same, but they’ll still be delicious!

Can I make these ahead of time?
Absolutely! You can bake the cookies up to 2 days in advance and store them in an airtight container. Fill them the day you plan to serve for the freshest taste, or fill them up to 24 hours ahead and refrigerate.

How can I adjust the sweetness?
If you find regular tiramisu too sweet, reduce the granulated sugar in the cookies to ¾ cup and the powdered sugar in the filling to ⅓ cup. These soft tiramisu cookies will still taste amazing with a slightly less sweet profile.

Can I make these without espresso powder?
Yes! For tiramisu cookies no coffee, simply omit the espresso powder from both the cookies and the dusting. Add an extra ½ teaspoon of vanilla extract to boost the flavor. You’ll have a lovely vanilla-mascarpone cookie instead.

What’s the best way to dust cocoa powder evenly?
Use a fine-mesh sieve and tap it gently over the cookies. This gives you that beautiful, professional-looking cocoa dusting just like you see in Italian bakeries!