Tiramisu Cookies are a rich, indulgent spin on the classic Italian dessert—transformed into a soft, espresso-kissed cookie. I love how they pack the creamy, coffee-flavored layers of traditional tiramisu into a treat that’s easy to bake, share, and enjoy. With mascarpone cheese for a touch of creaminess and a dusting of cocoa powder on top, these cookies truly taste like tiramisu in every bite.

Tiramisu Cookies Recipe

Why You’ll Love This Recipe

These cookies are one of my favorite ways to satisfy a coffee-and-dessert craving at the same time. Here’s why I keep making them:

Classic Tiramisu Flavor: I get all the creamy, coffee-soaked richness of tiramisu—without any layering or assembly.
Soft and Chewy Texture: I love how the cookies stay pillowy in the center but still have slightly crisp edges.
Simple and Quick: It takes me less than an hour from start to finish, and the process is totally straightforward.
Perfect for Coffee Lovers: The espresso flavor isn’t too strong—it’s just enough to bring that distinct tiramisu essence.
Customizable: I’ve tried adding chocolate chips or Nutella, and they turn out amazing every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons espresso powder or instant coffee powder
2 teaspoons hot water
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup mascarpone cheese, softened
¼ cup cocoa powder (for dusting)

Directions

Preheat the Oven
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat.
Make the Cookie Base
I cream the softened butter and sugar together until light and fluffy—about 2-3 minutes using my electric mixer.
Add the Espresso Mix
I dissolve the espresso powder in hot water, then stir it into the butter mixture along with the eggs and vanilla extract.
Combine Dry Ingredients
In another bowl, I whisk together flour, baking powder, and salt. Then I add this dry mix to the wet ingredients, stirring until just combined.
Add Mascarpone
I gently fold in the mascarpone. It gives the dough that creamy texture and slight tang that reminds me of tiramisu filling.
Scoop and Bake
I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Then I bake them for 10-12 minutes, just until the edges are golden.
Cool
I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack. After they’ve cooled for at least 20 minutes, I dust them with cocoa powder.
Serve
Once they’re fully cooled and dusted, they’re ready to serve. I usually pair them with a cup of coffee or a glass of milk.

Servings and Timing

Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour
Calories: Approximately 140-160 per cookie

Variations

Tiramisu Chocolate Chip Cookies: I sometimes add dark chocolate chips for a richer bite.
Nutella-Stuffed Tiramisu Cookies: I’ll add a small spoonful of Nutella in the center of the dough before baking—it melts into a delicious surprise.
Mini Tiramisu Cookies: Making smaller cookies is great for party platters or gifts. I just reduce the baking time slightly.
Tiramisu Biscotti: I shape the dough into logs and double-bake for a crispy, dunkable version.
Frosted Tiramisu Cookies: A swirl of mascarpone or cream cheese frosting on top takes them to a whole new level.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them in a single layer first, then transfer to a sealed container or bag. They last up to 2 months in the freezer.

To reheat, I either leave them out for a couple of hours to thaw or microwave them for a few seconds to bring back that fresh-baked softness.

FAQs

How strong is the coffee flavor in these cookies?

The espresso flavor is noticeable but balanced. I think it gives the cookies a grown-up edge without overpowering the sweetness or creaminess.

Can I make these cookies ahead of time?

Yes, I often prepare the dough a day in advance and keep it in the fridge. It also helps the cookies hold their shape better during baking.

What can I use instead of mascarpone cheese?

If I don’t have mascarpone, I’ve used cream cheese as a substitute. It gives a similar tangy richness, although the texture will be a bit firmer.

Can I skip the cocoa powder dusting?

Absolutely. I’ve skipped it when in a rush, and the cookies still taste amazing. But I find the cocoa powder adds that authentic tiramisu flair.

Are these cookies suitable for kids?

Yes, I’ve served them to kids at family events, and they were a big hit. The coffee flavor is mild enough that most kids enjoy them.

Conclusion

Tiramisu Cookies are one of those recipes I keep coming back to—simple, elegant, and packed with flavor. I love how they bring all the best parts of tiramisu into a single, chewy cookie. Whether I’m making them for a party or just to enjoy with my afternoon coffee, they always disappear fast. If you’re a tiramisu fan like me, you’ll fall in love with these cookies.