If you love Tiramisu, you’ll adore these Tiramisu Cookies. This rich and creamy recipe brings all the flavors of classic Tiramisu into a portable, elegant cookie. It’s also a much simpler way to approach making Tiramisu at home.
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This may be one of my favorite picnic cookie recipes because it looks and tastes fancy without too much effort. It’s like bundling a lush dessert into a portable, bite-sized package. Perfect for an Italian-themed picnic.
Like my Coffee & Irish Cream Mini Bundt Cakes, downsizing is a very elegant way to make portable deserts for picnics and parties.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Mascarpone: Marscarpone is the key ingredient in Tiramisu, but if you can’t get any, you can substitute it with cream cheese. The texture and flavor will be slightly different, but it will still work.
Espresso Coffee: You can use instant coffee instead of freshly brewed espresso. Make sure it is well dissolved and cooled. If you are not using freshly brewed espresso, I like to use espresso powder when baking. It has a little more oomph. One tablespoon of coffee powder is sufficient.
Add a Liqueur Boost: For a grown-up version, add a little liqueur to your Tiramisu Cookies. I like to do this for a romantic picnic menu.
Traditionally, Marsala wine is added to Tiramisu, but you can also use liqueurs such as Kahlúa or Tia Maria, Amaretto, or Frangelico for a nutty profile. I would add it to the mascarpone frosting. Add it incrementally to make sure your frosting isn’t too runny. Add more powdered sugar to thicken it if it is a little runny.
Step by Step Instructions
Make the Cookie Dough
Step 1: Combine brown sugar and unsalted butter in a bowl. Beat the ingredients using a mixer until well combined and creamy.
Step 2: Add the egg and vanilla extract and beat again. Set aside.
Step 3: Mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, and a pinch of salt) in another bowl with a fork or whisk.
Step 4: Add the dry ingredients to the wet and mix well until you get a soft but not sticky dough. Pour in the cold espresso coffee and mix well to form the dough.
Step 5: Shape the dough into a ball. Place it in a bowl and cover it with plastic wrap. Refrigerate for 40-45 minutes to rest.
Make the Mascarpone Frosting
Step 6: Mix mascarpone, heavy cream, powdered sugar, and honey in a bowl.
Step 7: Using a mixer, beat the cream well until you get peaks and the ingredients are thoroughly mixed.
Leave the frosting in the fridge to set while you bake the cookies.
Bake the Cookies
Preheat the oven to 375F.
Step 8: Remove the dough from the refrigerator. Roll it into a 1/2-inch-thick circle or rectangle on a floured surface. Cut cookies about 1 1/2 or 2 inches in diameter using a cookie cutter.
Step 9: Line a baking tray with baking paper. Arrange the biscuits on the tray, leaving space between them. Bake for 15-25 minutes or until a toothpick comes out clean.
Remove from the oven and let cool completely.
Tip to Reshape Your Cookies:
If your cookies have spread too much or are odd shapes, gently reshape them using a slightly larger cookie cutter or a round object like a ramekin as soon as you pull them out of the oven. Place it over each cookie and gently rotate it in a circular motion to round the edges.
Step 10: After the cookies have cooled completely, decorate each with the mascarpone frosting using a piping bag. Dust each cookie with cocoa powder and serve with warm coffee.
Recipe FAQs
Yes, you can prepare the dough and leave it in the fridge in an airtight container or covered with plastic until ready to bake. You can store either the whole dough ball or have the cookies cut and ready to bake.
You can freeze the dough for up to 30 days. You can store it as a whole ball or divide it into cookie portions. Let the cookie dough thaw in the fridge before rolling and baking.
Let the baked cookies cool completely, then store them in an airtight container with parchment paper between layers. Freeze for up to one month. Thaw overnight in the fridge or at room temperature for a few hours. Once thawed, frost with mascarpone.
Expert Tips
- Dough Consistency: The dough should be soft but not too sticky; if it’s too wet, add more flour.
- Chill Your Dough: Chilling the dough before shaping and cooking your cookies is very important. This helps the butter chill and firm again, preventing the cookies from spreading too much.
- Cooling Time: Allow the cookies to cool completely before frosting to prevent melting the mascarpone cream.
- Storage: Store assembled cookies in the refrigerator to keep the mascarpone cream fresh and firm. If making ahead, store cookies and cream separately. Store frosted Tiramisu Cookies in an airtight container in the fridge for up to 5 days. Unfrosted cookies can be kept at room temperature in an airtight container for 1-2 days.
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Did you try these Tiramisu Cookies?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Tiramisu Cookies
Ingredients
Cookie Dough
- 1 ¾ cups all- purpose flour
- ½ cup unsalted butter
- 1 egg
- ½ cup light brown sugar
- 2 ½ tablespoons cacao powder - plus some for dusting
- ¼ cup espresso coffee
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch salt
Marsarpone Frosting
- 2 cups mascarpone
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tablespoon honey
Instructions
Make the Cookie Dough
- Combine brown sugar and unsalted butter in a bowl. Beat the ingredients using a mixer until well combined and creamy.
- Add the egg and vanilla extract and beat again. Set aside.
- Mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, and a pinch of salt) in another bowl with a fork or whisk.
- Add the dry ingredients to the wet and mix well until you get a soft but not sticky dough. Pour in the cold espresso coffee and mix well to form the dough.
- Shape the dough into a ball. Please place it in a bowl and cover it with plastic wrap. Refrigerate for 40-45 minutes to rest.
Make the Mascarpone Frosting
- Mix mascarpone, heavy cream, powdered sugar, and honey in a bowl.
- Using a mixer, beat the cream well until you get peaks and the ingredients are thoroughly mixed.
- Leave the frosting in the fridge to set while you bake the cookies.
Bake the Cookies
- Preheat the oven to 375F.
- Remove the dough from the refrigerator. Roll it into a 1/2-inch-thick circle or rectangle on a floured surface. Cut cookies about 1 1/2 or 2 inches in diameter using a cookie cutter.
- Line a baking tray with baking paper. Arrange the biscuits on the tray, leaving space between them. Bake for 15-25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool completely.
Assemble the Tiramisu Cookies
- After the cookies have cooled completely, decorate each with the mascarpone frosting using a piping bag.
- Dust each cookie with cocoa powder and serve with hot coffee or liquer.
Notes
- Mascarpone Sub: If you can’t find mascarpone, substitute with cream cheese—texture and flavor will vary slightly.
- Espresso Coffee: You can substitute with instant or espresso powder (1 tbsp). Ensure it’s dissolved and cooled.
- Liqueur Boost: For an adult twist, add liqueur (like Kahlúa, Amaretto, or Frangelico) to the mascarpone frosting. Adjust consistency with powdered sugar if needed.
- Chill Dough: Chilling the dough before shaping is important to prevent cookies from spreading.
- Reshape: Use a larger cookie cutter or ramekin to reshape cookies right after baking while still soft. Place over the top of each cookie and shape in circular motions.
- Cool Completely: Let cookies cool before frosting to avoid melting the mascarpone cream.
- Storage: Frosted cookies can be stored in the fridge for up to 5 days, while unfrosted cookies can stay at room temperature for 1-2 days. If making ahead, keep cream and cookies separate.
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