Rich Tiramisu Cookies
These Rich Tiramisu Cookies are like a bite of your favorite Italian dessert but in cookie form! They’ve got that perfect blend of coffee and vanilla in the soft, chewy cookie, topped with a creamy mascarpone frosting and a light dusting of cocoa powder. Each bite feels like a mini tiramisu without all the fuss of making the layered dessert. They’re perfect for sharing (or keeping all to yourself), and they come together faster than you’d think. Whether you’re a tiramisu fan or just in the mood for a sweet treat, these cookies are guaranteed to hit the spot!
12 Servings
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
Want to make these cookies gluten-free? Totally doable! Just swap out the all-purpose flour for a good gluten-free flour blend. Make sure it’s one that has xanthan gum in it (that’s what helps give the cookies their structure). If your blend doesn’t have it, you can add about 1/4 teaspoon of xanthan gum per cup of flour. Everything else stays the same, and you’ll still get that soft, chewy texture. Trust me, no one will even notice they’re gluten-free—they’re that good!