Name: Tiramisu Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian-inspired
Ingredients: ½ cup unsalted butter (softened); ½ cup granulated sugar; ¼ cup light brown sugar (firmly packed); 1 large egg; 1 large egg white; ¼ teaspoon vanilla extract; 1 ¾ cups all-purpose flour; 3 Tablespoons cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 Tablespoon espresso powder; 1 Tablespoon hot water; ½ Tablespoon espresso powder; 2 Tablespoons hot water; 1 teaspoon Kahlua; 4 oz mascarpone cheese (cold); ½ cup heavy cream (cold); 2 teaspoons Kahlua; ½ teaspoon vanilla extract; ¾ cup powdered sugar; Natural cocoa powder (for dusting)

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Introduction

Tiramisu Cookies capture the rich flavors of the classic Italian dessert in a soft, coffee-infused cookie topped with a creamy mascarpone frosting. These treats are perfect for anyone who loves the luxurious blend of espresso, Kahlua, and cocoa in a handheld form.

A single cookie with a golden-brown base lies on a white plate with a slightly scalloped edge. The cookie has a thick layer of creamy white frosting spread on top, sprinkled lightly with cocoa powder creating a speckled brown pattern. A small bite is taken out of the cookie, revealing a soft and chewy texture inside. In the blurred background, more similar cookies with frosting can be seen on a rack, and a striped cloth rests beneath the white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (softened)
½ cup granulated sugar
¼ cup light brown sugar (firmly packed)
1 large egg + 1 large egg white
¼ teaspoon vanilla extract
1 ¾ cups all-purpose flour
3 Tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 Tablespoon espresso powder
1 Tablespoon hot water
½ Tablespoon espresso powder
2 Tablespoons hot water
1 teaspoon Kahlua
4 oz mascarpone cheese (cold)
½ cup heavy cream (cold)
2 teaspoons Kahlua
½ teaspoon vanilla extract
¾ cup powdered sugar
Natural cocoa powder (for dusting)

Instructions

Step 1: In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and light brown sugar until creamy and well-combined.
Step 2: Add the egg, egg white, and vanilla extract, then stir on low speed until the mixture is uniform and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 5: In a small dish, whisk together 1 tablespoon espresso powder and 1 tablespoon hot water until dissolved.
Step 6: With the mixer on low speed, drizzle the espresso mixture into the cookie dough, stirring until fully incorporated. The dough will be soft and slightly sticky.
Step 7: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Step 8: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 9: Scoop the dough using 2 tablespoon (about 35g) portions and place on the baking sheet, spacing cookies at least 2 inches apart. Gently press down the tops to flatten slightly. If dough is too sticky, dampen your fingers lightly before flattening.
Step 10: Bake on the center rack for 9–10 minutes, until cookie edges are lightly golden.
Step 11: While baking, make the espresso brushing mixture by whisking together ½ tablespoon espresso powder, 2 tablespoons hot water, and 1 teaspoon Kahlua.
Step 12: When cookies are done, let them cool about 3 minutes, then use a pastry brush to lightly brush the espresso-Kahlua mixture twice over the warm cookies. Avoid saturating them.
Step 13: Allow cookies to cool completely before frosting.
Step 14: For the frosting, combine cold mascarpone cheese, cold heavy cream, 2 teaspoons Kahlua, vanilla extract, and powdered sugar in a large bowl.
Step 15: Beat on low speed, gradually increasing to high until stiff peaks form.
Step 16: Spread or pipe the frosting onto each cooled cookie. For a neat finish, use a piping bag with a round tip.
Step 17: Lightly dust the frosted cookies with natural cocoa powder before serving.

Tips & Variations

If you prefer a stronger coffee flavor, increase the espresso powder slightly but be careful not to make the dough too wet.
Replace Kahlua with coffee liqueur alternatives or omit for a non-alcoholic version, adjusting the liquid accordingly.
Use a silicone mat instead of parchment paper for easier cleanup and even baking.
For a decorative touch, sprinkle finely chopped dark chocolate over the frosting before dusting with cocoa powder.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. Unfrosted cookies can be stored at room temperature for up to 2 days or frozen for up to 1 month; frost after thawing.

How to Serve

This image shows a group of round cookies laid out on a copper cooling rack above a white marbled surface with a wood texture background. Each cookie has two visible layers: the bottom layer is a golden-brown cookie base with a slightly rough texture, and the top layer is white cream frosting swirled in a circular pattern that looks soft and fluffy. The frosting is dusted with a fine brown powder, likely cinnamon or cocoa, giving it a speckled look. One cookie on a white scalloped plate in the top right corner has a bite taken from it, exposing the smooth frosting and crumbly cookie layers. Two halves of a cookie are placed near the bottom center, showing the cross-section with clear layers. A woman's hand lightly touches one cookie at the edge of the rack. A small metal sifter with powder residue lies near the top center of the rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. This can help develop flavor and make shaping easier.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, try using cream cheese mixed with a bit of heavy cream to lighten the texture, but the flavor will be slightly different from traditional tiramisu.