Go Back
–+ servings
Multiple tiramisu cookies in a single layer on a marble surface.
Print

Tiramisu Cookies Recipe

My chewy Tiramisu Cookies are a creative twist on a classic Italian tiramisu. Simple, decadent, and full of your favorite tiramisu flavors!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Calories 237kcal
Author John Kanell

Equipment

  • 1½ tablespoon triggered cookie scoop
  • Stand mixer with paddle attachment or handheld electric mixer
  • Double boiler
  • Piping bag

Ingredients

For the Cookies:

  • 1⅔ cups all-purpose flour (200g)
  • 1 tablespoon cornstarch
  • 1 tablespoon espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • ⅔ cup granulated sugar (133g)
  • 1 large egg room temperature
  • 2 teaspoons vanilla bean paste

For the Frosting:

  • 4 ounces mascarpone cheese room temperature (113g)
  • 4 ounces cream cheese room temperature (113g)
  • ½ cup powdered sugar (60g)
  • ½ teaspoon vanilla bean paste
  • Pinch of salt
  • 1 cup cold heavy cream (240mL)
  • 2 teaspoons Kahlua optional
  • Dark cocoa powder for dusting

Instructions

For the Cookies:

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, whisk to combine the flour, cornstarch, espresso powder, baking soda, and salt.
  • In the bowl of a stand mixer with the paddle attachment (or a large bowl using a handheld mixer), combine the butter and sugar. Beat on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
  • Add the egg and vanilla then mix on low speed for about 30 seconds, just until combined.
  • With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until combined.
  • Scoop 1½ tablespoon-sized portions (about 30g) and roll each into a neat ball. Place the cookies about 2 inches apart on two parchment or silicone-lined baking sheets.
  • Bake for 9 to 10 minutes or until the edges are lightly golden and the cookies are puffed and dry on top. Let them cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.

For the Frosting:

  • In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream cheese, confectioners’ sugar, vanilla, and salt on medium speed until creamy and well combined, about 1 minute.
  • With the mixer running on medium-low speed, slowly drizzle in the cream. Once added the mixture is creamy, stop and scrape down the bowl. Increase the speed to medium and beat until fluffy, stiff peaks form, 1 to 2 minutes. Mix in the Kahlua, if using.
  • Transfer the icing to a piping bag and cut a ½-inch wide opening from the tip. Pipe the icing on the top of each cookies starting in the center of the cookie and piping around in a concentric-circle-like shape.
  • Place a few tablespoons of cocoa powder in a sifter or fine mesh sieve and sprinkle over top. Serve the cookies immediately, or store in a single layer in an air-tight container in the refrigerator for up to 3 days, though they have the best texture if eaten within the first 24 hours.

Notes

  • Use room temperature ingredients. Aside from the heavy cream, set out the other refrigerated ingredients about an hour or so before you start baking. They are easier to blend when not straight out of the fridge. You can find tips in my post about how to soften butter if you are short on time!
  • Use cold heavy cream. It whips up much better than warm heavy cream, which helps form a stable frosting.
  • Weigh the flour. Using a kitchen scale is the most accurate way to measure flour. If you don't have a scale, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
  • Don't overmix the cookie dough. The tiramisu cookies will turn out tough instead of tender because the gluten will over-develop.
  • Cool the cookies completely before frosting. Frosting will melt and slide right off warm cookies.

Nutrition

Calories: 237kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 129mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 540IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg