Tiramisu Cookies - Julie Marie Eats (2024)

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These are the best Tiramisu Cookies! These delicious thick coffee cookies are topped with a smooth mascarpone cream that is dusted with cocoa powder, making them taste like a delicious piece of Tiramisu. It's like if you marry cookies and tiramisu together and get the best of both worlds. These big and soft cookies just burst with delicious flavor.

These Tiramisu Cookies only uses simple pantry staples making for a super easy recipe. In a classic Tiramisu recipe is consists of ladyfingers dipped in coffee. These lady fingers are use to stack a delicious mascarpone cream. To capture the flavors of tiramisu these cookies consists of coffee cookies that is topped with a smooth and velvety mascarpone cream, that is dusted with cocoa powder for a wonderful chocolate flavor. This delicious tiramisu cookie recipe is full of flavor. These delicious cookies are hard to not eat the whole batch of at once and are perfect to serve for any gathering.

For more cookies recipes, tryLemon Blueberry Cookies,Espresso CookiesandCoffee Cake Cookies.

WHY THIS RECIPE WORKS

• Easy to make:These cookies are so easy to make and makes for a great dessert.
• Cookies:These big and soft cookies just burst with delicious warm coffee flavor.
• Mascarpone topping:These cookies are topped with a smooth mascarpone and dusted with cocoa powder.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Butter:The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
• Brown sugar:The brown sugar gives more moister to the cookie dough, which makes for a more soft texture.
• Instant coffee powder: Use any type of instant coffee powder you like. I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee.
• Cocoa powder: You can't have a tiramisu without a dusting of cocoa powder on top. I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
• Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
• Vanilla extract:I recommend using pure vanilla extract for the best flavor.

STEP BY STEP INSTRUCTIONS - COOKIES

Here is how to make and bake these Tiramisu Cookies. This recipe needs an electric mixer, two large bowls and a spatula.

The full recipe is down below in the recipe card.

STEP 1:To make the cookies, melt the butter in the microwave or in a small saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.

STEP 2: Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute.

STEP 3: Add the egg, vanilla extract and mix it in until combined. In a separate small bowl, stir together flour, baking powder, baking soda, instant coffee powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.

STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to chill for 30 minutes.

Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet withparchment paper.

STEP 5: Once the 30 minutes has passed, place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.

STEP 6: Once baked, let the cookies cool down on the baking tray for 3 minutes. After they have cooled down a bit, use a spatula to lift them onto a wire rack and let them cool down completely.

STEP BY STEP INSTRUCTIONS - MASCARPONE + ASSEMBLING

STEP 1: In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.

STEP 2: When ready to serve, add the cream to a piping bag fitted with a piping tip, e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.

See Also

Tiramisu Cookies (Soft and No Chill) - Olives + ThymeCopycat Chik-fil-A Chocolate Chip CookiesSecret On How To Make The Best Keto Cream Cheese CookiesButtery Coconut Bars

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Tiramisu cookies in a the fridge in an airtight container. They are best enjoyed within 1-2 days.

Other Cookie Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@juliemarieeats. To get more ideas byfollowing me on Pinterest.