Divine 18 Mascarpone Tiramisu Cookies

Oh my goodness, if you adore the rich, coffee-soaked sophistication of classic Italian Tiramisu but just don’t have the time (or patience!) for all that layering, have I got the treat for you! We are taking that decadent flavor and turning it into something perfectly handheld: the best bakery-style tiramisu cookies you will ever taste. I’m driven by making complex-tasting desserts easy for everyday life, just like my Grandma always wanted us to enjoy the best flavors without the stress. These are soft, chewy espresso cookies packed with a luscious, authentic mascarpone cream filling. Seriously, they capture every note of that famous dessert in one bite. If you want to bring some elegant Italian Inspired Cookies magic to your table, keep reading!

Why You Will Love These Bakery-Style Tiramisu Cookies

I know everyone loves a good classic tiramisu, but sometimes you just need the flavor without breaking out the trifle dish, right? That’s where these babies shine. They are the ultimate coffee lover’s dream!

• You get that signature, deep espresso cookie recipe flavor baked right into the dough.
• The filling uses real mascarpone cheese, making it unbelievably rich and velvety—way better than simple buttercream!
• They’re handheld! Perfect for parties or just sneaking one out of the pantry when no one is looking.
• We avoid major resting times, so you can have these incredible gourmet cookie creations ready faster than you think.

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Essential Ingredients for Perfect Tiramisu Cookies

To get that true, decadent bite of Tiramisu in cookie form, you absolutely need to pay attention to the quality of your ingredients here. We are leaning into the authentic Italian flavor profiles, which means balancing the rich mascarpone with that deep coffee punch. Don’t skimp on the good stuff!

This recipe breaks down into three main groups: the cookie base itself, the beautiful creamy filling, and the final dusting that makes them look like they came from a fancy bakery. I’ve linked my favorite Tiramisu Cheesecake Recipe if you ever want the full dessert experience, but for these cookies, precision matters.

For the Espresso Cookie Dough

The secret to making sure the coffee is in every speck of the cookie—not just clumped in one spot—is dissolving the espresso powder first. Trust me on this one; you want an even distribution of flavor for these coffee flavored cookies.

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for cookie dough)

For the Velvety Mascarpone Frosting

This is what separates a good coffee cookie from a truly *great* Tiramisu cookie. The key here is using cold mascarpone cheese with softened butter—it whips up into that gorgeous, stable filling that makes these some of the best rich cream filled cookies.

• 8 ounces mascarpone cheese, cold
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon espresso powder

For Finishing Your Tiramisu Cookies

Don’t skip this step! The bitter cocoa hits the sweetness perfectly, just like the real dessert.

• Unsweetened cocoa powder, for dusting

Step-by-Step Instructions for Soft Tiramisu Cookies

Okay, let’s get mixing! Making these tiramisu cookies is surprisingly fast, which is why I love them so much, especially when compared to the full layered dessert. You want to move methodically here to ensure we don’t overwork that dough, which is the secret to keeping them soft and chewy!

If you ever need a quick, flavorful bake, check out my recipe for Sour Cream Coffee Cake—it shares that same quick mixing vibe. But back to the cookies!

Mixing the Tiramisu Cookie Dough Base

First things first, get your oven warmed up to 350°F (175°C) and line those baking sheets with parchment paper. We don’t want any sticking surprises!

In your big mixing bowl, cream that softened butter and the granulated sugar until it gets downright fluffy—you know, that nice pale yellow look. Now beat in your egg and vanilla, followed by that crucial dissolved espresso mixture. Mix until everything looks happy and combined.

In a separate bowl, just whisk together your flour, baking soda, salt, and that 1/2 cup of powdered sugar. Add this dry mix to the wet ingredients gradually. Stop mixing as soon as you see that soft dough come together. Seriously, stop! Overmixing develops gluten, and we want tender, not tough, cookies.

Baking the Coffee Flavored Cookies

Use a rounded tablespoon—I use my small cookie scoop—and drop them evenly onto your lined sheets, making sure they have about two inches of space surrounding them. They spread just a little bit.

Bake them for 9 to 11 minutes at 350°F. Here is the absolute most important part for that “Soft Baked Cookies” texture: if you pull them out when the edges look set but the center still looks just a tiny bit soft, they are perfect. Don’t worry, they will firm up. Let them rest right there on the hot baking sheet for about five minutes—this lets those delicate centers set up before you wrestle them onto a wire rack to cool completely. Cooling completely is non-negotiable before frosting!

Creating the Mascarpone Frosting

While those cookies are cooling down, we whip up the filling. Remember, your mascarpone cheese needs to be cold for this part, but the butter should be softened. Beat them together first until you get a super smooth base.

Then, start adding your sifted powdered sugar slowly, along with the vanilla and that tiny bit of extra espresso powder for flavor boost. Beat it until the frosting is light and creamy. This technique really helps achieve that wonderful texture you look for in **Bakery Style Cookies at Home**.

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Assembling and Finishing Your Tiramisu Cookies

Once the cookies are totally cool—and I mean *cool*, not even lukewarm—it’s time for the fun part. Take one cookie, put a generous dollop of that gorgeous mascarpone frosting right in the middle, and gently top it with a second cookie to make your sandwich. Give it a little press so the filling squishes out just a bit around the edges.

Now, grab a fine-mesh sieve. This step is key for looks! Dust them *heavily* with that unsweetened cocoa powder until they look matte and gorgeous. I always pop the finished sandwiches into the fridge for at least 30 minutes so that creamy filling sets up nicely before serving.

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Tips for Making Gourmet Tiramisu Cookies

Baking is all about learning the little secrets that elevate a good recipe to something truly special. These little hints are what I figured out after making batch after batch to get these tiramisu cookies just right for my family. You want that restaurant quality, and I’m sharing how to get it! If you ever need more inspiration on perfecting soft, chewy cookies, you can check out my favorite oatmeal cookie recipe—it uses similar texture rules!

Ingredient Spotlight: Espresso Powder Quality

Listen, if you use just any old instant coffee granules, your cookie won’t sing the way it’s supposed to. You must use a dedicated instant espresso powder. It has a much deeper, smoother coffee flavor, not that slightly bitter, acidic taste regular instant coffee sometimes has. A concentrated brew gives these coffee lover desserts their classic underpinning flavor without needing actual liquid coffee, which can mess up the dough structure.

Achieving the Perfect Soft Cookie Texture

We talked about not overbaking, but here’s the real trick for that soft, chewy result. If your dough feels a little too slack or sticky right before scooping—maybe your kitchen is just too warm—go ahead and pop the whole bowl into the fridge for just 15 or 20 minutes. Even though this recipe is generally ‘No Chill,’ a quick rest helps solidify the fats just enough so you get a gorgeous, uniform dome instead of a flat, crispy cookie. It keeps them wonderfully soft!

Variations on Classic Tiramisu Cookies

I love experimenting once I nail the basic recipe, and these tiramisu cookies are begging for a little creative flair! While the sandwich cookie format is divine, I know sometimes you just need something fast, or maybe you want to lean into that more adult, sophisticated profile. Don’t be afraid to play around a little bit with these amazing Italian Inspired Cookies.

Tiramisu Cookie Sandwiches vs. Simple Drop Tiramisu Cookies

If you are short on time or just prefer a less fussy finish, skip the sandwich assembly completely! Once the cookies are cooled, you can just frost the tops—a lovely swirl of the mascarpone filling topped with a quick dusting of cocoa powder works beautifully. These become much quicker homemade coffee treats and honestly, they are just as heavenly.

Adding a Rum or Liqueur Element

For those nights when you want a real grown-up dessert, adding just a touch of alcohol deepens that classic Tiramisu flavor profile in the most fantastic way. You can substitute a teaspoon of the hot water used to dissolve the espresso with a teaspoon of dark rum or your favorite coffee liqueur right in the cookie dough. Or, even better, mix just half a teaspoon of rum into the mascarpone frosting. It elevates these cookies to something truly gourmet!

Storage and Serving Suggestions for Tiramisu Cookies

Because we are using that glorious, fresh mascarpone frosting, we have to treat these tiramisu cookies a little differently than your average drop cookie. They absolutely must be kept chilled to keep that filling firm and tasting fresh. Don’t just leave them on the counter once they are assembled!

Store them in an airtight container in the refrigerator. They are honestly tasty straight from the fridge, but if you want them slightly softer, let them sit out for about 15 minutes before serving. They hold up beautifully for about three days this way. If you want a real treat, serve them alongside a perfect cup of joe—check out my recipe for the classic hot Irish coffee—or even a sweet dessert wine. It’s like having a mini Italian coffee bar right in your kitchen!

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Frequently Asked Questions About Tiramisu Cookies

Sometimes I get questions about tweaking recipes, which is totally normal! When you are making gourmet cookie creations at home, you might wonder about substitutions or advance prep. I’ve gathered the most common questions I get about these tiramisu cookies below, including how to properly store your finished treats. If you ever need a break from sweets and want a surprisingly easy savory bake, you have to check out my best homemade white pizza recipe!

Can I substitute the mascarpone cheese in the frosting?

Look, if you want that genuine, velvety texture that melts in your mouth, you really should stick to mascarpone. It’s a delicate cheese, and that’s what makes the filling so incredible. However, I know mascarpone can occasionally be pricey or hard to find. If you must substitute, you can try using full-fat cream cheese, but you have to make sure it’s softened perfectly. Just know that cream cheese will give you a noticeably tangier frosting, more like a cream cheese frosting than the authentic Italian flavor we are aiming for with these mascarpone dessert ideas.

How long do these homemade coffee treats last?

Because of that rich, real dairy filling, these aren’t cookies you leave on the counter for a week! You must keep your assembled homemade coffee treats in an airtight container in the refrigerator. They stay fantastic for about three days. If you serve them straight from the fridge, they feel really firm and decadent. If you let them sit out on the plate for about 15 minutes before serving, the filling softens up just a bit, which I love.

Can I make the cookie dough for these tiramisu cookies ahead of time?

Absolutely! This is one of my favorite tricks for staying sane when I’m baking for a crowd. You can definitely make the cookie dough, wrap that soft dough tightly in plastic wrap, and keep it tucked away in the fridge for up to three days. When you are ready to bake, just let it sit on the counter for about 15 minutes to soften up a bit so you can scoop it easily. It’s great when you need to break up your Gourmet Baking Projects over two days!

Estimated Nutritional Snapshot of These Tiramisu Cookies

As much as I love baking, I’m not a registered nutritionist, so please take these numbers with a grain of salt—or maybe a dusting of that delicious cocoa powder!

The estimates below are based on the recipe yielding 18 cookie sandwiches. Since we are using real butter and rich mascarpone cheese to achieve that amazing bakery style cookie at home feel, these are definitely an indulgent treat! They are packed with flavor, which means you probably only need one!

• Serving Size: 1 cookie sandwich
• Calories: 280
• Sugar: 25g
• Sodium: 110mg
• Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 33g
• Protein: 3g

Remember, if you use a slightly different size scoop or make thicker layers of frosting, these numbers will shift a little bit. But hey, that’s the fun of home baking, right? It’s all about enjoying those perfect elegant dessert cookies!

Share Your Elegant Dessert Cookies

I truly hope you loved making these tiramisu cookies as much as I love sharing them with you! There is nothing better than seeing my recipes come to life in your kitchens. Did you stick with the classic sandwich style, or did you try adding a little rum to the filling? I really want to know!

If you made these, please come back and leave a star rating below. It helps other home cooks like you find reliable recipes. And if you snapped a picture—and I hope you did, because those cocoa-dusted tops are gorgeous—please tag me! Seeing your elegant dessert cookies on your feed or stories makes my whole week. Happy baking, and I hope to see you soon over on the main Carla’s Cooking blog!

Bakery-Style Tiramisu Cookies with Mascarpone Frosting

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You can make soft, chewy espresso cookies filled with rich mascarpone cream, capturing the classic Tiramisu flavor in a perfect handheld treat.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 11 min
• Total Time: 36 min
• Yield: 18 sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for cookie dough)
• For the Mascarpone Frosting:
• 8 ounces mascarpone cheese, cold
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon espresso powder
• For Finishing:
• Unsweetened cocoa powder, for dusting

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the dissolved espresso mixture until combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and 1/2 cup powdered sugar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
5. Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft. Do not overbake. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Mascarpone Frosting: In a medium bowl, beat the cold mascarpone cheese and softened butter until smooth. Gradually add the sifted powdered sugar, vanilla extract, and 1/4 teaspoon espresso powder. Beat until the frosting is light and creamy.
7. Once the cookies are completely cool, place a generous spoonful of mascarpone frosting onto the flat side of one cookie. Top with a second cookie to create a sandwich. Gently press to spread the filling slightly.
8. Place a fine-mesh sieve over the assembled cookies and dust heavily with unsweetened cocoa powder.
9. Chill the finished cookies for at least 30 minutes before serving to allow the frosting to set.

Notes

• Use high-quality instant espresso powder for the best coffee flavor in the cookies.
• Make sure your mascarpone cheese is cold when making the frosting to prevent it from becoming too soft.
• If you prefer a simpler cookie, you can skip the sandwich step and simply frost the tops of the cookies.
• These cookies taste best when served chilled or slightly cool.

Nutrition

• Serving Size: 1 cookie sandwich
• Calories: 280
• Sugar: 25
• Sodium: 110
• Fat: 16
• Saturated Fat: 10
• Unsaturated Fat: 6
• Trans Fat: 0.2
• Carbohydrates: 33
• Fiber: 0.5
• Protein: 3
• Cholesterol: 55