Rich and velvety tiramisu meets chewy coffee cookies! These tiramisu cookies feature the best of both worlds. With a soft espresso cookie bottom topped off with a mascarpone mousse, it's a real winner. These may look and sound super fancy, but they're surprisingly easy to make!
Tiramisu holds a special place in my heart because it's one of the first recipes I ever made when I first started baking over 10 years ago!! Or I guess no-baking. But it was basically my specialty and it's still my family's favorite treat!
My social media feeds are basically ALL full of tiramisu recipes (not at all complaining!) and quite a few tiramisu COOKIE recipes. First of all, whoever invented tiramisu cookies deserves all the love and affection in the world. But second, I obviously had to hop on board the trend!
what makes these tiramisu cookies so good?
These cookies come packed with all the classic flavor of a slice of tiramisu, but in a fun and unique package! This recipe features a soft and chewy espresso cookie bottom that's topped off with a fluffy mascarpone whipped topping. A light dusting of cocoa powder or sprinkling of chocolate shreds really drives home the tiramisu in these cookies!
how to make tiramisu cookies
1. Dissolve espresso powder in boiling water. Set aside to cool completely to room temperature before using.
2. Whisk together dry ingredients, and set aside.
3. Cream together butter and sugars.
4. Whisk in eggs and vanilla. Mix in the cooled espresso mixture as well.
5. Mix dry ingredients into wet ingredients.
6. Chill the cookie dough until firm enough to scoop and roll.
7. Use a large cookie scoop to portion the dough into 3 tablespoon sized balls. Roll between your hands to smoothen.
8. Arrange cookie portions on a parchment lined baking sheet & bake.
9. Cool cookies for 5 minutes on the tray, then transfer to a wire rack to cool completely.
10. Whip together mascarpone topping ingredients until it reaches stiff peaks.
11. Pipe dollops of the mascarpone mixture over the cooled cookies. Dust with cocoa powder or sprinkle over some chocolate shreds!
These cookies can be served right away, although the mascarpone topping will be softer (the texture will be a lot like regular whipped cream. For a firmer mousse-like mascarpone topping, chill the cookies for at least 1 hour in the fridge or until the topping has set.
- Use room temperature ingredients for the espresso cookies. It'll help the cookie ingredients mix and meld together more smoothly!
- Use cold ingredients for the mascarpone topping. On the opposite side of things, the mascarpone topping needs cold ingredients so the cream can whip up faster and stronger!
- Cool the cookies completely before topping with the mascarpone mixture. Warm cookies will melt the topping all over the place!
- Don't overwhip the mascarpone topping. It'll start to deflate the mixture after a certain point.
tiramisu cookie storage
Keep your tiramisu cookies stored in the fridge until ready to serve. As they sit, the mascarpone topping will firm up into a mousse consistency and the cookie will soften and become EXTRA chewy! Keep stored in a single layer in an airtight container or covered with plastic wrap.
These cookies will keep for up to 4 days in the fridge. The longer the cookies sit, the softer they'll become - so if you prefer a firmer cookie, try to serve these within about 2 days!
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Tiramisu Cookies Recipe
For the espresso cookies:
- 2 teaspoons instant espresso powder
- 2 tablespoons boiling water
- 1 & ¾ cups (210g) all-purpose flour, spoon and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar, light or dark
- ¼ cup (50g) granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
For the mascarpone mousse topping:
- 1 cup (225g) cold mascarpone cheese
- ⅔ cup (160mL) cold heavy cream
- ⅔ cup (87g) powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- cocoa powder and / or chocolate shreds, for topping
make the espresso cookies:
- In a small bowl, dissolve instant espresso in boiling water. Set aside to cool completely to room temperature before using.2 teaspoons instant espresso powder, 2 tablespoons boiling water
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1 & ¾ cups (210g) all-purpose flour,, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, combine your butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until well combined and lightened in color. This will take about 1 minute using a mixer set to medium speed or 2 minutes by hand.½ cup (1 stick / 115g) unsalted butter,, ½ cup (100g) packed brown sugar,, ¼ cup (50g) granulated sugar
- Add the eggs yolks and vanilla to the butter mixture, and whisk together to combine. Mix in the cooled espresso.2 large egg yolks,, 1 teaspoon pure vanilla extract
- Add the dry ingredients and mix together until you have a thick cookie dough. Cover and chill the cookie dough in the fridge for 30 to 60 minutes or until firm enough to scoop.
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- Use a large cookie scoop to portion out 3 to 4 tablespoon sized balls of dough and roll between your hands to smoothen. Place the cookie dough balls onto your parchment lined baking sheets, leaving at least 2 inches of space between each cookie.
- Bake in the center of your preheated oven for 11 to 13 minutes or until golden brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer onto a wire rack and set aside to cool completely before frosting.
make the mascarpone topping:
- In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla, and salt.1 cup (225g) cold mascarpone cheese, ⅔ cup (160mL) cold heavy cream, ⅔ cup (87g) powdered sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
- Using an electric mixer fitted with the whisk attachment, whip the ingredients together until it reaches stiff peaks. To test for stiff peaks, dip your beater into the mixture and turn it upside down. The tip of the mixture should not curl over. Take care not to overwhip!
- Transfer your mascarpone mixture into a large piping bag fitted with a plain tip. Pipe bubbly dots of the topping over the cooled cookies. Dust the tops with cocoa powder or sprinkle over some shredded chocolate.cocoa powder and / or chocolate shreds,
- Serve the cookies right away for a softer mascarpone topping or chill for 1 hour for a mousse like consistency. Keep cookies stored in the fridge until ready to serve.