Tiramisu Cookies
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My Tiramisu Cookies recipe is an instant mood booster in my house. It never fails to bring a smile to all of our faces! And how could it not? These chewy, sweet coffee cookies are layered with rich, earthy espresso, topped with a cloud-like layer of whipped cream with a tangy cheesecake flavor, and dusted with everyone’s favorite — chocolate!
Tiramisu Cookies
If you’re not familiar with this Italian delight, you’re really in for a treat!
Classically made with sponge cake and ladyfingers, the cake itself is absolutely soaked in bitter coffee, kissed with sweet powdered chocolate, and topped with a creamy mascarpone whipped topping.
I love this chocolate and coffee combo so much that I even put it in regular cake, ice cream cake, shortcake… almost everything at this point.
So, of course, I had to come up with a bite-sized treat packed with all that delicious flavor.
Craving plain ol’ tiramisu? I hear you! Here’s an easy peasy recipe you can make at home.
Ingredient Notes & Substitutions
- Snickerdoodle Cookie Mix – This secret shortcut is what makes these tiramisu cookies so easy and accessible!
We all have our favorite brands, so feel free to use yours. - Espresso Powder – Not the same as grounds! The powder is finer and has a strong, bitter espresso flavor.
It’s possible to use instant coffee as a substitute, but it really doesn’t lend the same intense flavor. It’s just less tiramisu-y! - Mascarpone – A sweet, buttery, nutty cheese. Its texture is close to cream cheese… which you can use as a substitute, but will result in that flavor overwhelming the rest.
- Cheesecake Instant Pudding Mix – It needs to be instant — that’s what makes the frosting firm up!
Other options include white chocolate or vanilla pudding mixes.
Tips for Making Coffee Cookies with Mascarpone Frosting
- Chill the dough, and let the cookies cool before frosting.
The first time you’ll need to wait is after making the dough.
You want to let it chill for at least 15 minutes, but ideally 30, so that the tiramisu cookies don’t spread too much while baking.
Second, you need to wait for the treats to cool before frosting!
And I mean completely cool, not just cool enough for you to pick them up without burning yourself.
Otherwise the cream-based frosting will melt, smear, and make a mess.
- Interested in trying a boozy version?
My tiramisu cookies recipe doesn’t contain alcohol as it is… but it can if you want it to!
A tablespoon or two of either of the following will add a satisfying, almost sophisticated flair to these treats.
Sometimes I like to include Kahlua, which is a coffee liqueur with rum. It’s a sweet alcohol with notes of vanilla, so it’s just perfect for coffee cookies!
Then there’s Amaretto — a sweet almond liqueur. This Italian option is a little bitter, too, so it melds with the espresso just wonderfully.
- Wait to place the finishing touches.
If you’re not serving these tiramisu cookies right away, then hold off on adding the cocoa powder.
The powder will gradually be absorbed by the mascarpone frosting, which basically entirely defeats the purpose — it’s all for aesthetics!
Storing and Freezing
Tiramisu cookies need to be refrigerated, due to the cream topping, and will keep for up to 4 days.
They’ll last longer if stored separately from the icing, and up to 3 months when frozen!
But freeze the cookie, not the frosting — it’ll clump and separate and be plain gross when it thaws. Instead, make it fresh whenever you thaw the cookies!
Kitchen Tools You Will Need
- Piping Bag with Decorator Piping Tips– Gives you more control over the mascarpone frosting and is less messy too.
You can also make your own by filling a plastic storage bag and snipping off the corner opposite from the zippered top! - Cookie Scoops – Also great for meatballs, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Tiramisu Cookies Recipe FAQ
The best way is to not frost the cookies!
I’m not trying to give you a trick answer. No matter what, frosting that sits on top of the cookie will gradually seep into the surface and leave you with at least slightly mushy leftovers.
I would either store them in the freezer, where they’ll stay most solid, or keep the topping and cookie separate until serving.
Cream cheese whipped with heavy cream is a close alternative. I add the heavy cream because it gives it a lighter texture that comes closer to mascarpone.
There’s also crème fraîche, which is a tad tangier, or cottage cheese.
There is a limited amount, yes – just as much as is in the espresso powder.
If this is a concern of yours, you could replace it with coffee, which has less caffeine. But you’re not really going to be able to work around some amount of caffeine.
Enjoy!
With love, from our simple kitchen to yours.
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Other Tiramisu Recipes
Tiramisu Cookies
Ingredients
Cookies
- 1 17.9 ounce bag snickerdoodle cookie mix, cinnamon sugar packet removed
- 1 tablespoon espresso powder
- 1/2 cup 1 stick salted butter, melted
- 1 large egg
Frosting
- 8 ounce tub mascarpone cheese, room temperature
- 8 ounce tub whipped topping
- 2 tablespoons cheesecake instant pudding mix
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or spray with baking spray.
- Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.
- Add the melted butter and large egg and mix together until combined, about 1-2 minutes.
- Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
- Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.
- After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
- Allow the cookies to cool completely before frosting.
- When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
- Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.
- Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
- Dust the cookies with cocoa powder before serving.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023
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oh my god these cookies were amazing!! i brought them to a event at work and everyone loved them!!
Hi Marissa!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn