Rich Tiramisu Cookies – If you love tiramisu (who doesn’t?), these Rich Tiramisu Cookies are going to blow your mind. Imagine all that creamy, coffee goodness in a bite-sized cookie. Yeah, it’s as amazing as it sounds! With mascarpone, coffee, and a cocoa dusting, these cookies are the perfect blend of soft and indulgent. You get all the flavors of your favorite Italian dessert, but in cookie form—could it get any better?
So, the first time I made these cookies, it was a total experiment. I had a craving for tiramisu, but let’s be real—I didn’t feel like layering a whole dessert. So, I thought, why not make it a cookie? My husband’s reaction? He was totally hooked after one bite (and he’s usually not a dessert guy!). My kid? Let’s just say I had to hide the rest of the batch to make sure I got one myself! It was one of those moments when I knew I had hit recipe gold. Now, they’re a regular in our house.
What makes this Rich Tiramisu Cookies truly special?
What’s not to love about these cookies? Seriously, you’ve got the rich, bold coffee flavor, the creamy mascarpone frosting, and that light dusting of cocoa powder that ties it all together. They’re like mini tiramisu desserts that you don’t need a fork for—how fun is that? Plus, they’re not overly sweet, so you get all that flavor without it being too much. Perfect for sharing (or not, I wouldn’t judge!).
What You Need To Make This Rich Tiramisu Cookies Recipe?
All-Purpose Flour: The base for any good cookie! Just regular flour here, nothing fancy. It gives the cookies their structure and makes them soft but sturdy enough to hold that amazing frosting later on.
Instant Coffee Powder: This is where the magic happens. That deep, rich coffee flavor that gives these cookies their tiramisu vibe? Yep, it’s from the coffee powder. If you want a bolder kick, feel free to swap in espresso powder instead. Totally up to you!
Unsalted Butter: Melted butter is what makes these cookies so soft and rich. Unsalted is best so you can control the saltiness. Plus, who doesn’t love the taste of buttery goodness in their cookies?
Mascarpone Cheese: Ah, mascarpone! It’s creamy, mild, and gives that signature tiramisu flavor to the frosting. Just make sure it’s softened before you start mixing; trust me, it’ll make your life easier!
Powdered Sugar: This keeps the frosting smooth and sweet. Don’t worry, it won’t make things too sugary—it’s just the right amount to balance out the coffee flavor.
Heavy Cream: This helps the frosting whip up into those lovely, stiff peaks. It adds richness and a light, fluffy texture that’ll make the frosting melt in your mouth.
Cocoa Powder: Just a little dusting on top, but it’s the cherry on the cake (or the cookie in this case). It gives a slight bitterness that cuts through the sweetness and ties everything together like a classic tiramisu.
Steps To Make Rich Tiramisu Cookies:
To make the cookies:
First things first, grab a big bowl and whisk together the flour, instant coffee powder, baking powder, baking soda, and a pinch of salt. You want to make sure everything’s well blended here—no clumps!
Now, in a separate bowl, melt your butter and whisk it together with the granulated and brown sugars until it’s all smooth and creamy. You’ll know it’s good when it looks like a shiny caramel dream.
Add in the egg and vanilla extract, and whisk it all together. This part’s easy—just keep whisking until everything is combined and smooth.
Slowly, and I mean slowly, start adding the dry ingredients to the wet ones. Mix until just combined—you don’t want to overmix! The dough will start to come together nicely, and that’s when you know it’s ready.
Scoop out about 2 tablespoons of dough per cookie and roll them into little dough balls. Place them on a parchment-lined baking tray. Here’s the secret: pop the tray in the fridge for about an hour. Chilling the dough makes the cookies hold their shape better, trust me on this one.
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Once the dough is chilled, preheat your oven to 350°F. While it’s heating up, line another tray with parchment paper and get ready to bake.
Place about 5 to 6 dough balls on the tray (don’t overcrowd them, they need space to spread). Bake for 10 to 11 minutes. You want the edges to look set, but the centers will still be soft—don’t worry, they’ll firm up as they cool.
Let the cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely. You don’t want to frost them while they’re warm, so patience is key here!
To make the frosting:
In a large bowl, beat the mascarpone, powdered sugar, heavy cream, and vanilla extract together until you get stiff peaks. You want it to hold its shape, so keep beating until it looks thick and fluffy.
Cover the frosting with some plastic wrap and stick it in the fridge until you’re ready to assemble the cookies. It’ll firm up a bit more while it chills.
When your cookies are completely cool (and I mean completely cool), it’s time to frost! Grab a pastry bag with a round tip, fill it with that delicious frosting, and swirl it on top of each cookie. Be generous—more frosting is always a good idea.
Finally, dust each cookie with a bit of cocoa powder. It’s that finishing touch that makes them feel like tiramisu. And there you have it—Rich Tiramisu Cookies that are as good (if not better) than the dessert!
Tip:
When making these Rich Tiramisu Cookies, chilling the dough isn’t just an optional step—it’s a game-changer. You know how some cookies tend to spread out way too much and end up flat? Chilling prevents that. It firms up the dough, giving you thick, chewy cookies with that perfect bite. Plus, it helps the flavors really develop, especially the coffee. If you’re in a rush, 30 minutes in the freezer can work, but honestly, the full hour in the fridge is worth it. The dough will be easier to work with too, so you’ll have nice, uniform cookies. Oh, and one more thing—don’t skip cooling the cookies before frosting! If they’re even a little warm, your frosting will melt and turn into a mess (and nobody wants that). Let them cool completely, and you’ll be swirling that mascarpone frosting on top like a pro.
Frequently Asked Questions:
Can I make the dough ahead of time and bake the cookies later?
Absolutely! In fact, you can prepare the dough a day in advance and keep it in the fridge. Just make sure it’s wrapped tightly or in an airtight container to keep it fresh. When you’re ready to bake, just scoop and bake as usual! You can even freeze the dough balls for later—just add a minute or two to the baking time.
Can I substitute the mascarpone with cream cheese?
Yes, you totally can! Cream cheese is a great alternative if you don’t have mascarpone on hand. It’ll give the frosting a bit more tang, which isn’t a bad thing at all. The texture will be slightly firmer, but the flavor will still be amazing. Just make sure the cream cheese is softened before mixing.
What’s the best way to store these cookies?
Once frosted, store them in an airtight container in the fridge. The mascarpone frosting is perishable, so keeping them chilled is best. They’ll stay fresh for about 3 days. If you want to make them last longer, you can store the unfrosted cookies at room temperature for 2-3 days and frost them just before serving. Either way, they’re going to disappear fast!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rich Tiramisu Cookies
Ingredients
For the cookies:
- 1 3/4 c plus 1 tbsp all-purpose flour
- 1 tbsp instant coffee powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 c unsalted butter melted
- 1/2 c granulated sugar
- 1 large egg room temperature
- 1/4 cup brown sugar
- 1 tsp vanilla extract
For the frosting:
- 3/4 c mascarpone softened
- 3/4 c powdered sugar
- 1/2 c heavy cream
- 1 tsp vanilla extract
- 1 tbsp cocoa powder for dusting
Instructions
To make the cookies:
- First, grab a large mixing bowl and whisk together the flour, instant coffee, baking powder, baking soda, and a pinch of salt. This step ensures everything is nicely blended.
- In another bowl, mix together the melted butter, granulated sugar, and brown sugar until everything blends into a smooth, creamy mixture. You want it to look creamy.
- Next, add the egg and vanilla, and keep whisking until it’s fully incorporated.
- Now, slowly start adding the dry mixture to the wet mixture, stirring until everything comes together. Don’t overmix here—just combine until it looks right.
- Scoop out about 2-tablespoon portions of dough for each cookie and place them on a parchment-lined baking sheet. Pop the tray into the fridge for an hour to chill. This keeps the cookies from spreading too much and helps them maintain their shape.
- Once the dough is nice and chilled, preheat your oven to 350°F and line another baking sheet with parchment paper.
- Bake 5 to 6 cookies per tray for around 10 to 11 minutes. You want them to be slightly set on the edges but still soft in the middle.
- Allow the cookies to rest on the tray for around 3 minutes, then move them to a wire rack to finish cooling completely.
To make the frosting:
- In a large bowl, beat together the mascarpone, powdered sugar, heavy cream, and vanilla until you’ve got stiff peaks. It should look thick and hold its shape.
- Cover the frosting with some plastic wrap and pop it into the fridge until you’re ready to use it.
- When you’re ready to assemble, grab a piping bag with a round tip, fill it up with that delicious mascarpone frosting, and swirl it on top of each cookie.
- Give them a light dusting of cocoa powder to finish, and they’re ready to serve. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I hope Bitty will see this, but I want to make these cookies for a Christmas cookie exchange, but the recipe doesn’t mention how much brown sugar to put. Would love that info, these cookies look delicious!
– Sophia 🙂
Hi Sophia!
The recipe uses 1/4 cup brown sugar for the cookie dough. Thanks for catching that! Enjoy baking, and I hope they’re a hit at your cookie exchange!
Best,
Bitty