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–+ servings
Homemade Tiramisu Cookies with creamy mascarpone filling, dusted generously with cocoa powder on a rustic dark plate.

Tiramisu Cookies

5 from 1 vote
These tiramisu cookies capture the classic Italian dessert in cookie form – rich espresso flavor, creamy mascarpone filling, and a dusting of cocoa, all in a perfectly portable treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 sandwich cookies
Course: Dessert
Cuisine: American, Italian-Inspired
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Cookie Base
  • 2 ½ cups All-purpose flour - Spoon and level for accuracy
  • 1 cup Granulated sugar
  • 1 cup Unsalted butter - Softened
  • 2 Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • 1 ½ tablespoon Instant espresso powder - Dissolved in 1 tablespoon warm water
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Salt
Mascarpone Filling
  • 8 oz Mascarpone cheese - Cold
  • ¾ cup Powdered sugar - Sifted
  • ¼ cup Heavy cream - Lightly whipped
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Brewed coffee - Optional “splash technique”
Finishing Touch
  • 1 tablespoon Unsweetened cocoa powder - For dusting
  • 1 teaspoon Coffee liqueur - Optional, in filling

Equipment

  • Stand mixer or hand mixer (For dough and filling)
  • Cookie scoop (For even cookie portions)
  • Cooling rack (For proper cooling)
  • Piping bag or zip-top bag (To pipe filling)
  • Fine-mesh sieve (For dusting cocoa)
  • Parchment paper (For nonstick baking surface)
  • Kitchen scale (Optional, for accurate measuring)
  • Small offset spatula (Optional, for spreading filling)
  • Airtight container (For storing finished cookies)

Method
 

  1. Cream butter and sugar in a large mixing bowl for 3 minutes until fluffy. Beat in eggs one at a time, then mix in vanilla and espresso. Gently fold in flour, baking powder, and salt. Chill dough for 30 minutes.
  2. Roll dough into 1½-inch balls and press a slight thumbprint in the center. Bake at 350°F for 10–12 minutes until edges are set but centers are soft. Cool completely on wire rack.
  3. Beat mascarpone until smooth. Gradually add powdered sugar. Fold in whipped cream and vanilla. Add a tiny splash of hot coffee for marbling effect.
  4. Pipe mascarpone filling onto flat side of half the cookies. Sandwich with remaining cookies. Dust with cocoa powder. Refrigerate 30 minutes before serving.

Nutrition

Serving: 1cookieCalories: 185kcalCarbohydrates: 22gProtein: 2.5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 90mgPotassium: 45mgFiber: 0.6gSugar: 12gVitamin A: 310IUCalcium: 35mgIron: 0.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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