Oh, my goodness, where do I even begin with these tiramisu cookies? Let me tell you, this recipe wasn’t love at first bake. I remember the first time I tried to make something remotely similar – it was a disaster! The coffee flavor was way too strong, the texture was all wrong, and the whole thing was just… sad. My kids, bless their hearts, tried to be polite, but even my usually enthusiastic little one wrinkled her nose. But I’m nothing if not stubborn, and the idea of a cookie that tasted like my favorite Italian dessert just wouldn’t leave me alone.
So, I tweaked, and I tested, and I tasted (oh, the tasting!), and eventually, after many iterations (and a few more less-than-stellar batches), I landed on this recipe for tiramisu cookies. Now, it’s a total winner! They are soft, chewy, and perfectly balanced with the rich coffee flavor and the creamy mascarpone frosting. It’s like a little piece of heaven in every bite.
This tiramisu cookies recipe has become a staple in my house. Seriously, whenever I need a pick-me-up or a treat to bring to a friend, these are my go-to. They’re also surprisingly easy to make, which is a huge bonus when you’re juggling kids, work, and all the other things that life throws your way. I often find myself whipping up a batch while helping with homework or waiting for dinner to finish cooking. They are a quick recipe and oh so good.
The defining moment was when I made them for a neighborhood potluck. I was so nervous! But they were gone in minutes, and I had people asking me for the recipe left and right. That’s when I knew I had finally cracked the code. So, if you’re looking for a unique and delicious cookie that will impress your friends and family, you’ve come to the right place. Trust me, these tiramisu cookies are worth every minute. Let’s get baking together, shall we?
INGREDIENTS
Here’s what you’ll need to make these little bundles of joy. I always use the best quality ingredients I can find because, honestly, it makes a difference. And if you want a true mascarpone cookies experience, don’t skimp on the mascarpone!
- 1 cup (2 sticks) unsalted butter, softened: I always use unsalted butter so I can control the amount of salt in the recipe. Plus, I think it gives the cookies a richer flavor.
- 3/4 cup granulated sugar: Good old granulated sugar, nothing fancy here.
- 3/4 cup packed light brown sugar: The brown sugar adds a lovely molasses flavor and helps keep the cookies soft and chewy.
- 2 large eggs: Make sure your eggs are at room temperature. It helps them incorporate better into the batter.
- 1 teaspoon vanilla extract: I always use pure vanilla extract, never the imitation stuff.
- 2 tablespoons instant espresso powder: This is the key to that authentic tiramisu flavor! I prefer a finely ground espresso powder for the best results.
- 2 1/4 cups all-purpose flour: I usually just use regular all-purpose flour, but you can also use a gluten-free blend if you need to.
- 1 teaspoon baking soda: This helps the cookies rise and gives them a nice, soft texture.
- 1 teaspoon salt: Just a pinch to balance out the sweetness.
- 1 cup chocolate chips: I love using semi-sweet chocolate chips, but you can use dark chocolate if you prefer.
For the Mascarpone Frosting:
- 8 ounces mascarpone cheese, softened: This is the star of the show! Make sure it’s softened so it’s nice and creamy. Find more Mascarpone Cheese Info – Wisconsin Cheese
- 1/2 cup (1 stick) unsalted butter, softened: Again, unsalted is the way to go.
- 3 cups powdered sugar: This is what gives the frosting its sweetness and structure.
- 1 teaspoon vanilla extract: A little more vanilla for good measure.
- 2 tablespoons strong brewed coffee, cooled: This adds a subtle coffee flavor to the frosting.
- Cocoa powder, for dusting: This is optional, but it adds a nice touch of elegance.
Here’s a tiramisu cookies trick I learned from my mom: Always sift your dry ingredients. It makes a big difference in the texture of the cookies. When making tiramisu cookies, you can find the espresso powder at most grocery stores in the coffee aisle. If you don’t have any on hand, you can also use strong brewed coffee, but the espresso powder gives it a more intense flavor. Oh, and speaking of coffee, I like to buy my coffee beans from a local roaster. It might be a little more expensive, but the flavor is worth it! Maybe, one day you will want to try coffee flavored cookies with this tip.
HOW TO MAKE – STEP-BY-STEP
Alright, let’s get down to business and make some tiramisu cookies! I promise, it’s easier than it looks. Just follow these steps, and you’ll be enjoying a batch of warm, delicious cookies in no time.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. While the oven is heating, cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. You can use a stand mixer or a hand mixer for this step. I usually use my stand mixer because it’s easier, but a hand mixer works just as well.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl in between each addition to ensure everything is evenly mixed. Don’t worry if your tiramisu cookies batter looks a little lumpy at this point. It will all come together in the end.
- Dissolve the instant espresso powder in 1 tablespoon of hot water. Stir until the espresso powder is completely dissolved, then add it to the batter. This step is crucial for getting that authentic tiramisu flavor!
- In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can result in tough cookies.
- Stir in the chocolate chips. I like to use a rubber spatula for this step to gently fold in the chocolate chips without overmixing the batter.
- Drop by rounded tablespoons onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown. Keep a close eye on the cookies while they’re baking. They can go from perfectly done to burnt in a matter of minutes. In my kitchen, tiramisu cookies usually takes about 10 minutes, but every oven is different.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart. While the tiramisu cookies are cooling, you can start making the mascarpone frosting.
- For the Mascarpone Frosting: In a large bowl, beat together the mascarpone cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and cooled coffee.
- Once the cookies are completely cool, frost them with the mascarpone frosting. Dust with cocoa powder, if desired. I learned the hard way with tiramisu cookies that if the cookies are not completely cool, the frosting will melt.
That’s it! You’ve officially made tiramisu cookies. Now, go grab a cookie and a cup of coffee and enjoy the fruits of your labor! I usually put on some music while making tiramisu cookies – it makes the whole process more enjoyable. Your tiramisu cookies should smell like a combination of coffee, chocolate, and vanilla. It’s seriously the best smell in the world!
SERVING
Okay, so you’ve got a batch of these incredible tiramisu cookies, now what? Well, let me tell you how we enjoy them in my house. The kids love our tiramisu cookies when I pack them in their lunchboxes as a special treat. They always come home with empty containers and big smiles. Sometimes I’ll even add a little note saying “Made with love!”
These tiramisu cookies are also perfect for serving with a cup of coffee or tea. The coffee flavor in the cookies pairs perfectly with a warm beverage. For a truly indulgent experience, try dipping them in a glass of milk! I love making a batch of these cookies for special occasions, like birthdays or holidays. They’re always a hit with guests.
My go-to side dish to pair with these tiramisu cookies is a simple bowl of fresh berries. The sweetness of the berries complements the richness of the cookies. Plus, it adds a pop of color to the plate! This tiramisu cookies is perfect for an afternoon snack, a dessert after dinner, or even a sweet treat for breakfast (don’t judge!).
If you have extra tiramisu cookies, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap before freezing. For a seasonal variation, try adding a pinch of cinnamon or nutmeg to the cookie dough during the fall months. It adds a warm, cozy flavor that’s perfect for the season. If you are craving something similar, try these cream cheese cookies.
My friends always ask for this tiramisu cookies recipe whenever I make them. They’re always so impressed by the flavor and texture. One time, I brought a batch to a friend’s birthday party, and they were gone within minutes! I had people asking me for the recipe all night.
Presentation is key when serving these tiramisu cookies. I like to arrange them on a pretty platter and dust them with a generous amount of cocoa powder. You can also add a few chocolate-covered espresso beans for an extra touch of elegance.
FAQs
Okay, let’s tackle some common questions about these tiramisu cookies. I’ve heard it all, from “Can I use regular coffee instead of espresso powder?” to “What if my frosting is too runny?” So, let’s get to it!
Q: Can I use regular coffee instead of espresso powder?
A: Well, you can, but I don’t recommend it. The espresso powder gives these tiramisu cookies that intense coffee flavor that’s so characteristic of tiramisu. If you use regular coffee, the flavor will be much more subtle. You know what I do when my tiramisu cookies require it, I go get the coffee powder because I want the full affect!
Q: What if my mascarpone frosting is too runny?
A: Ah, the dreaded runny frosting! This usually happens when the mascarpone cheese or butter is too warm. To fix it, pop the frosting in the fridge for about 30 minutes to chill. Then, beat it again with an electric mixer until it thickens up.
Q: Can I make these tiramisu cookies ahead of time?
A: Absolutely! You can make the cookie dough ahead of time and store it in the fridge for up to 2 days. Just bring it to room temperature before baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature. Just wait to frost them until you’re ready to serve.
Q: Can I freeze these tiramisu cookies?
A: Yes, you can! I like to freeze the unfrosted cookies. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag or container. When you’re ready to eat them, let them thaw at room temperature and then frost them.
Q: What if I don’t have mascarpone cheese? Can I substitute something else?
A: Mascarpone is the key to that creamy, rich frosting, but if you’re in a pinch, you can try using cream cheese. Just make sure it’s softened before you beat it into the frosting. I like the mascarpone best, but this tiramisu cookies are still delicious.
Q: My cookies spread too much while baking. What did I do wrong?
A: This usually happens when the butter is too soft. Make sure your butter is softened, but not melted. Also, chilling the cookie dough for about 30 minutes before baking can help prevent spreading.
Q: Can I add anything else to these tiramisu cookies?
A: Of course! Feel free to get creative. Some ideas include adding chopped walnuts or pecans to the cookie dough, drizzling the frosted cookies with melted chocolate, or dusting them with cinnamon instead of cocoa powder. I am sure that the ladyfinger cookies would be amazing added to these!
My Final Thoughts:
These tiramisu cookies hold a special place in my heart because they represent my journey as a baker. They remind me that even the biggest kitchen disasters can be turned into something amazing with a little patience and perseverance. They also remind me of all the happy memories I’ve made with my family while baking together. I love when the kids help me decorate these cookies, and it’s truly special. Plus these espresso cookies will brighten up the whole day.
Here are my tiramisu cookies Pro Tips:
- Use room temperature ingredients: This will help the batter come together more easily and result in a more consistent texture.
- Don’t overmix the batter: Overmixing can lead to tough cookies.
- Chill the dough (if you have time): Chilling the dough for about 30 minutes before baking can help prevent spreading and result in thicker cookies.
Now, for the variations! Over the years, I’ve tried a few different variations of these tiramisu cookies. My personal favorite is adding a layer of chocolate ganache under the mascarpone frosting. It adds an extra layer of richness and decadence. I call these chocolate tiramisu cookies and they are spectacular! My husband is partial to the version with chopped walnuts, while my daughter loves the ones with a drizzle of melted white chocolate. We also enjoy using dark chocolate chips instead of semi-sweet!
I hope you enjoy making these tiramisu cookies as much as I do. I know they might seem a little intimidating at first, but trust me, they’re worth the effort. So, gather your ingredients, put on some music, and get ready to bake some magic. And don’t be afraid to experiment and make this recipe your own. These coffee flavored cookies might just become your new favorite!
Amazing Tiramisu Cookies
Indulge in the classic flavors of tiramisu in cookie form! These amazing cookies are soft, chewy, and packed with coffee and mascarpone goodness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces mascarpone cheese, softened
- ¼ cup strong brewed coffee, cooled
- Cocoa powder, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and instant espresso powder.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate small bowl, beat together the mascarpone cheese and cooled coffee until smooth.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread a thin layer of the mascarpone-coffee mixture on top of each cookie and dust with cocoa powder.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
For a more intense coffee flavor, brush the cookies with a coffee liqueur after baking.