Save Pin
If you love classic Italian flavors and want a sweet to-go snack, these tiramisu cookies are next-level. There's a creamy, coffee-spiked middle tucked between soft cookies and the whole thing tastes like pure nostalgia. At my place, they never last more than an afternoon. The rich mascarpone, a bit of cocoa, and pillowy coffee dough come together in a way that's just pure comfort food bliss.
I baked these for the first time on a snowy day just to pass the time. Now, my sister asks for them instead of birthday cake every year.
Luscious Ingredients
- Cocoa powder: For dusting and adding that classic finish Go with Dutch process if you want a deeper chocolate vibe
- Coffee liqueur: Gives grown-up flavor and enhances coffee notes Kahlua is awesome here but any similar one will do the trick
- Heavy cream: Whip it into the filling for extra smoothness Stick with heavy whipping, not light
- Mascarpone cheese: That signature lush creaminess Grab Italian mascarpone if you can for best results
- Hot water: Melts the instant coffee and gives the dough its bold taste Filtered is best
- Instant coffee granules: Adds a bold espresso kick Go for a good strong instant so the flavor pops
- Vanilla extract: Warm, sweet undertone Pure vanilla makes a huge difference
- Large eggs: Binds everything together and brings tenderness Room temp mixes in best
- Granulated sugar: Sweetens and helps those cookies turn golden If you can, pick organic
- Unsalted butter: You want it soft for creamy cookie dough Get the good stuff for rich flavor
- Salt: Boosts every other flavor Use fine sea salt so it spreads out evenly
- Baking powder: Gives the cookies a little lift Check it's fresh for max fluffiness
- All-purpose flour: Makes the cookies chewy and sturdy Unbleached flour gives a lighter crumb
Simple How-To
- Chill and Serve:
- Eat them straight away or stick them in the fridge for about 30 minutes That helps the filling set and makes less mess when you bite in
- Dust with Cocoa:
- Right before you serve them, gently sprinkle cocoa powder over the tops with a small sifter Gives each one that final touch
- Assemble Cookies:
- Get two cookies, slather one with that dreamy mascarpone filling, and sandwich them together
- Add Coffee Liqueur:
- Blend the coffee liqueur into your creamy filling until smooth Now the flavor hits just right
- Make Mascarpone Filling:
- Mix mascarpone and heavy cream in a bowl until it's thick but can still be spread easily Smooth and dreamy is the goal
- Cool Cookies:
- Leave the cookies on the pan for five minutes, then shift them onto wire racks so they finish cooling completely
- Bake:
- Bake for 10-12 minutes They're done when the edges are set but the middles are still soft for that perfect chew
- Scoop and Portion Dough:
- Drop balls of dough with a scoop or spoon onto the prepared pans Make sure there's enough space so they don't crowd each other
- Combine Wet and Dry Ingredients:
- Slowly mix your flour blend into the wet mix Only stir until it's just mixed through, or they'll turn tough
- Dissolve Coffee and Add:
- Stir the instant coffee into hot water in a tiny bowl Pour it all into your sugar-butter mix to boost the coffee vibe
- Add Eggs and Vanilla:
- Crack in eggs one by one, mixing after each, then toss in the vanilla This keeps things smooth and fragrant
- Cream Butter and Sugar:
- Whip up your butter and sugar together until fluffy and pale This step is key for that airy, soft cookie
- Mix Dry Ingredients:
- Blend flour, salt, and baking powder in a medium bowl Give it a good whisk so everything's evenly spread
- Preheat and Prepare Pans:
- Crank your oven to 350°F and line two cookie sheets with nonstick mats or parchment paper That way, nothing sticks and bakes up evenly
Save Pin
Good to Keep in Mind
- These are super satisfying but won't break the calorie bank
- Speed up party time by making the filling ahead
- Cookies stay together and never get soggy, even after a day
Mascarpone is the stuff that makes these cookies amazing. I always hunt for a really fresh Italian tub—it totally pays off. This is a tip from my grandma: always sneak a taste of the mascarpone first. If it's super smooth and mellow, you know the cookies will be perfect. I'll never forget when my family tried these at a holiday dinner. Everyone wanted one more before they even finished their first one.
Save Pin
Best Ways to Store
Tuck your tiramisu cookies into a sealed container and pop them in the fridge. They'll keep fresh for up to four days. Actually, the flavor gets even better by the next day. Chill them first so the mascarpone hold its shape. Stack with parchment between layers so nothing sticks. If you're prepping ahead, keep the cookies and filling separate and only put them together before you serve for max freshness.
Easy Ingredient Swaps
No mascarpone? Thick cream cheese works, but expect a little tang. Instant coffee missing? A cooled shot of espresso is a good backup—just watch so your mix doesn't get watery. Out of coffee liqueur? Try vanilla for a kid-friendly version, though real liqueur nails the classic flavor.
Fun Ways to Enjoy
They’re wonderful by themselves but even better with strong espresso or after-dinner coffee. I like to add extra cocoa powder right before sharing for drama. Stack 'em on a dessert tower at a party or tie them up in a box for a gift that actually gets a wow.
Italian History
Born in northern Italy’s Veneto, tiramisu is known for its luxurious layers of sweet cream, coffee, and cocoa. These cookies put a fun twist on that iconic combo, minus the fuss of having to stack layer after layer. You’ll get all the Italian flair, just way simpler.
Common Recipe Questions
- → What's the trick for getting super soft cookies?
Let the butter warm up before you start, and don’t overwork the dough. That way, your cookies stay soft and tender.
- → No mascarpone at home—what now?
Cream cheese works instead. Just know it’s a little more tangy.
- → How do I make that espresso taste stronger?
Add extra instant coffee or pop the finished cookies in the fridge. That’ll deepen the coffee flavor.
- → What’s the best way to stash these cookies?
Slip them into a sealed container and keep in the fridge, since the mascarpone needs to stay cold.
- → Do I have to sprinkle cocoa on top?
That’s up to you! The cocoa gives more chocolate taste and looks fancy, but you can totally skip it.