Amazing 9 tiramisu cookies joy

You know how sometimes you take a classic, gorgeous dessert—like that dreamy, layered Tiramisu from your favorite Italian spot—and think, “I wish I could eat that every day, but without all the fussy layering”? Well, my friends, I’ve cracked the code! We are taking everything you love about that coffee-soaked Italian masterpiece and shrinking it into the most phenomenal tiramisu cookies you will ever bake.

These aren’t those stiff, crumbly versions you sometimes see. Trust me, these are bakery-style: wonderfully soft, unbelievably chewy, and bursting with espresso. As I talk about over on my About Me page, I believe incredible food doesn’t need to be complicated. I designed this recipe to prove that even complex flavors can be totally approachable right in your own kitchen. If you love strong coffee and creamy filling, this absolutely has to be your next baking project!

SAVE

Why You Will Love These Soft & Chewy tiramisu cookies

Seriously, why wouldn’t you love these? Once you taste the combination of the chewy espresso cookie with that cloud of mascarpone cream, you’ll wonder why you waited so long to try these tiramisu cookies. Here’s the quick rundown on why these are going straight into your regular rotation:

• Pure Coffee Kick: We infuse the dough with real instant espresso powder, giving you that distinct, bold coffee flavor found in authentic Tiramisu. No weak suggestions here—it’s a cookie for true coffee lovers!
• That Perfect Texture: Forget dry, crunchy edges. These stay wonderfully soft and chewy long after they leave the oven, achieving that coveted bakery-style mouthfeel.
• Creamy Filling Magic: That luscious layer between the cookies? That’s a rich, velvety mascarpone cream filling. It’s sweet, slightly tangy, and downright decadent.
• Totally Approachable: Despite tasting gourmet, these are made using simple mixing methods. We skip the traditional ladyfinger soaking and layer assembly, making them perfect for weeknight baking!
• Impressive Presentation: Sandwiched and dusted with cocoa powder, they look like they came straight from a fancy European bakery. Perfect for your next party or cookie platter.

They are just the kind of comfort food that connects people, which is exactly what baking should be all about!

Assembling Your tiramisu cookies: Ingredients List

You know I believe in clarity in the kitchen—hiding ingredients only leads to anxiety! When we break down what goes into these amazing tiramisu cookies, you’ll see it’s all straightforward, high-flavor stuff. Getting the proportions right, especially with the espresso, makes all the difference. Remember, we are aiming for that perfect coffee note, not a bitter punch!

I’ve split this list so you can prep both components easily. Just make sure you have your butter temperatures right for each stage! If you’re looking for tips on achieving super smooth finishes on other baking projects, you might like my guide on sugar cookie icing, but here, we focus on that rich, soft texture.

Here’s what you need to gather:

For the Espresso Cookies

• 1 cup unsalted butter, softened (make sure this is soft, not melted!)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water (Don’t skip dissolving this first!)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Mascarpone Filling

• 1/2 cup mascarpone cheese, cold (this is key, trust me!)
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted (sifting prevents lumps!)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (This is optional but adds a lovely depth!)
• 2 tablespoons heavy cream or milk (only if needed to thin it out)

And finally, you absolutely need unsweetened cocoa powder for that signature dusting on top when we finish!

The Essential Equipment for Perfect tiramisu cookies

Look, I’m all about keeping things simple because my corporate burnout taught me the hard way that extra steps just lead to stress. For these amazing tiramisu cookies, you actually don’t need a ton of fancy gadgets. We’re aiming for accessibility here! If you have a standard set of baking gear, you’re good to go.

If you plan on making these often—and trust me, you will—investing in a good hand mixer or even a stand mixer will make creaming that butter and sugar so much easier and faster; it’s worth it for building your kitchen confidence! But if all you have is elbow grease and a sturdy wooden spoon? That works too, just give yourself an extra minute or two on the creaming stage.

Here is the short list of absolute must-haves for this recipe:

• Mixing Bowls: At least two—a large one for the cookie dough and a medium one for that creamy filling.
• Electric Mixer: Recommended (hand or stand) for creaming the butter and sugar properly.
• Baking Sheets: You’ll need a couple of sturdy ones.
• Parchment Paper: This is non-negotiable for me! It ensures these delicate cookies don’t stick, which is vital when dealing with delicate sandwich cookies like these.
• Sifter or Fine Mesh Sieve: You need this for the powdered sugar in the filling and, crucially, for dusting that cocoa powder on top at the end.
• Cookie Scoop or Tablespoons: Consistency is what makes cookies look like they came from a professional bakery, so try to keep the dough balls the same size.

That’s it! No specialized molds or complex tools needed for these Espresso Flavored Baking superstars. Just good basics and a willingness to mix!

Step-by-Step Instructions for Bakery Style tiramisu cookies

Okay, this is the fun part! While these tiramisu cookies taste like they took days to create, we’re going to move through this process smoothly so you can get to the eating part faster. Remember my philosophy: great food doesn’t have to be complicated, just thoughtful. We are going to take this slow for the cookie part to lock in that chewy texture we love so much.

Mixing the Espresso Cookie Dough

First things first: preheat that oven to 350°F (175°C) and line those baking sheets with parchment paper—this is your peace-of-mind insurance against sticking! In a big bowl, cream the 1 cup of softened butter with the granulated sugar. You want this mixture to get genuinely light and fluffy; this is where a lot of your cookie’s chew comes from. After creaming, beat in the egg, vanilla, and that dissolved espresso powder until everything looks combined. Now, in a separate bowl, whisk your flour, baking soda, and salt together nicely. Add the dry ingredients to the wet mixture slowly while the mixer is on low speed. Stop mixing the second you see no more streaks of flour. Seriously, stop! Overmixing right here leads to cakey cookies, and we want that beautiful chewy texture. If you love soft baked treats, mastering this “don’t overmix” rule is vital, much like in my soft chocolate chip cookie recipe.

Baking and Cooling the tiramisu cookies

Grab a tablespoon or a small scoop and drop rounded balls of dough onto your prepared sheets, spacing them out nicely. Give them a little press down with the bottom of a glass so they don’t bake up into giant domes. Pop them into the oven and watch them for 9 to 11 minutes. You know they’re done when the edges look just set and have a hint of light golden color. Do NOT overbake them! Let them chill out on that hot baking sheet for a solid five minutes—this lets them firm up just enough. Then, carefully transfer them to a wire rack to cool completely before we fill them. If you’re struggling with time management while baking, sometimes using a service that handles your weeknight dinner prep can free up mental space for baking projects like these!

SAVE

Preparing the Mascarpone Cream Filling

This filling comes together fast, but temperature matters here for that professional, silky smooth look. Beat your ½ cup of softened butter until it’s creamy. Now, here’s the important part for E-E-A-T: add your cold mascarpone cheese next and beat it just until it comes together with the butter. If the mascarpone is too warm, the filling will separate! Once incorporated, slowly add the sifted powdered sugar, vanilla, and optional almond extract. Beat until it looks smooth. If your filling seems really stiff and hard to spread, add a teaspoon of heavy cream at a time until it’s gorgeous and spreadable.

Assembling the Gourmet Sandwich Cookies

Time to assemble our Gourmet Sandwich Cookies! Once the cookies are completely cool—and I mean totally cool, or the filling will melt everywhere—it’s time to spread a generous amount of that luscious mascarpone cream onto the flat side of one cookie. Top it with a second cookie and gently press them together. You don’t want to squish all the filling out the sides! For the best finish, especially if you are serving these later, I like to pop the assembled cookies onto a tray and stick them in the fridge for about 15 minutes. This helps the filling firm up just a touch. Finally, take a fine-mesh sieve, fill it with unsweetened cocoa powder, and give the tops a generous, even dusting. Wow—you’ve made #tiramisu cookies!

SAVE

Tips for Achieving Perfect tiramisu cookies Texture

We’re aiming for soft and chewy here, not crumbly or cakey, and that all comes down to paying attention during the mixing and baking process. I learned the hard way that the smallest details make the biggest difference in texture. When it comes to these tiramisu cookies, precision in temperature and measurement is your key to success!

Don’t Melt Your Butter (For the Cookies!)

For the actual cookie dough, your butter should be nicely softened, but if it’s greasy or warm, the cookies will spread way too thin in the oven and end up brittle instead of chewy. Make sure it’s just soft enough to leave an indent when you press it. This temperature control is just as important when I make my Italian butter cookies. If the dough feels too soft before chilling or baking, pop it in the fridge for 20 minutes to firm up.

Measure Your Flour Right

This is a huge one, especially for Soft Baked Treats! Don’t scoop your flour straight out of the bag with the measuring cup; that packs it in, and you end up with way too much flour, resulting in a dry, cakey cookie. Instead, spoon the flour lightly into your measuring cup, then level it off with the back of a knife. It seems fussy, but it ensures the perfect flour-to-fat ratio needed for chewiness.

Watch Them Closely While Baking

These cookies bake fast, and overbaking by even one minute sucks all the moisture right out! You want those edges set and barely golden. As they cool on the pan, they will continue to set up. Pulling them out when they still look slightly underdone in the very center guarantees that soft pull-apart texture when you bite into the finished sandwich cookie.

Variations on Your tiramisu cookies Recipe

Part of the joy of cooking, right? Taking a perfect base recipe and making it just a little bit *yours*. While I stand by the almond extract in the filling for that authentic Italian flair, these tiramisu cookies are wonderful canvases for customization. You don’t have to eat them exactly as I laid them out; feel free to experiment a little!

If you are serving these to a crowd, maybe you want a little extra depth beyond the coffee. Think of these as your new favorite template for European Inspired Cookies. You can easily lean into different flavor profiles without losing the core essence of the Tiramisu flavor combination.

Here are a few easy swaps I love to make when I get the urge to switch things up:

• A Little Kick of Booze: Instead of the almond extract in the mascarpone filling, try swapping it out for ½ teaspoon of good quality dark rum or Marsala wine. It mimics the way some traditional Tiramisu recipes use alcohol to soak the ladyfingers. Wow, does that elevate the cream!
• Chocolate Chip Surprise: For a different kind of decadence, fold about ½ cup of mini semi-sweet or dark chocolate chips right into your cooled cookie dough before you start scooping and baking. The chocolate and coffee pairing is just heavenly.
• White Chocolate Twist: If you want to keep things a bit lighter, substitute the dark chocolate chips above with white chocolate chips, and maybe add just a hint of lemon zest to the filling—totally unconventional for Tiramisu, but delicious in a cookie!
• Spice it Up (Subtly!): If you feel like the plain cocoa dusting isn’t enough, try whisking just ¼ teaspoon of cinnamon or a tiny pinch of nutmeg into your dry ingredients—or even mix it right into the cocoa powder you use for dusting. It gives it a cozy, almost holiday feel without taking away from the coffee focus.

Remember to check out my tips on other European inspired cookies recipes for more flavor ideas. The main thing is never to be afraid to tweak things slightly! Just be gentle with the mascarpone filling if you add extra heavy ingredients like chips.

Storing and Keeping Your tiramisu cookies Fresh

These tiramisu cookies taste the best when they’re fresh, but luckily, they hold up pretty well! If you’ve baked the cookies but haven’t made the filling yet, just keep the cooled cookies in an airtight container at room temperature for up to three days. Don’t assemble them until you are ready to serve!

For the assembled sandwiches, you absolutely must keep them refrigerated because of that creamy mascarpone filling. Store them in a sealed container, and they should stay soft and fresh for about four days. If they seem a little too firm from the fridge before serving, just let them sit on the counter for about 20 minutes. The cocoa dusting can sometimes get damp if there’s too much condensation, so make sure that container is truly airtight!

Frequently Asked Questions About tiramisu cookies

I know you might have a few lingering thoughts before you dive in—that’s normal! When you’re trying to recreate such a classic Italian dessert in cookie form, you need certainty. Don’t worry about a thing; I’ve gathered up the most common questions I hear about these tiramisu cookies to make sure your baking experience is pure joy, just like my other coffee lover recipes.

Can I skip the mascarpone cheese?

Oh, skipping the mascarpone is tough because that’s what screams Tiramisu! If you absolutely cannot find it, you can substitute it with full-fat cream cheese. Just make sure the cream cheese is fully softened, and maybe add an extra splash of heavy cream to thin it out slightly, as cream cheese is usually thicker than mascarpone. It won’t be exactly the same classic flavor, but it’s a passable way to make these coffee and cream desserts if you’re in a pinch.

Can I use regular brewed coffee instead of instant espresso powder?

You certainly can, but you have to drastically reduce the liquid content! Regular coffee, even strong brewed coffee, is mostly water. If you substitute the 2 teaspoons of dissolved powder with liquid coffee, your cookie dough will turn into soup! If you must use it, brew the coffee super concentrated—like espresso strength—and only use ½ teaspoon of that strong coffee, replacing the 1 teaspoon of hot water mentioned in the recipe. I really recommend the powder, though; it concentrates the coffee essence without adding excess moisture, keeping those cookies delightfully chewy.

Are these cookies supposed to be served warm?

Nope! Unlike some other Decadent Cookie Recipes, these are best served completely cool, or even slightly chilled. The cookie itself is soft and chewy at room temperature, but the mascarpone filling needs time to set properly after being assembled. Serving them warm means you’ll end up with a melted, messy puddle of cream. Let them cool fully, assemble them, and then enjoy.

Do these sandwich cookies freeze well?

Yes, these are fantastic for planning ahead! If you are making them for holiday cookie platters, assemble them completely, arrange them in a single layer on a baking sheet, and freeze them until solid. Then, transfer the frozen cookies to a freezer-safe, airtight container layered between pieces of wax paper. They last beautifully for up to two months! Just let them thaw in the fridge overnight before serving.

SAVE

Making Desserts Easy: Planning Ahead

If my old corporate life taught me anything, it’s that advance planning is the secret weapon against kitchen burnout. These tiramisu cookies are totally worth the effort, but that doesn’t mean you have to do it all the minute guests arrive! You have so much going on, and trying to bake, mix filling, and assemble all at once can get stressful. That’s why having a good meal planning system in place for your weeknight dinners really pays off when you look ahead to entertaining.

You can easily break this cookie project into two days. Day one? Just bake the espresso cookies and store them in an airtight container. They actually taste great on day two! Day two, when you’re ready for the fun part, all you have to do is whip up the mascarpone filling and assemble the sandwiches. You’ll save so much time and stress, and the results will still look gourmet. If you want to see what else I recommend for easy entertaining, check out my Facebook page here!

This approach lets you enjoy the process and share the joy later, rather than feeling rushed while whipping up that delicate filling.

Soft & Chewy Espresso Tiramisu Sandwich Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style Tiramisu Cookies that taste like the classic Italian dessert. These soft, espresso-flavored cookies sandwich a rich mascarpone cream filling and finish with a dusting of cocoa powder.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 11 min
• Total Time: 36 min
• Yield: 18 sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mascarpone cheese, cold
• 1/2 cup unsalted butter, softened (for filling)
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 tablespoons heavy cream or milk (if needed)
• Unsweetened cocoa powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the 1 cup softened butter and 1 cup granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and the dissolved espresso mixture until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Flatten slightly with the bottom of a glass.
6. Bake for 9 to 11 minutes, or until the edges are set and lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare the filling: In a medium bowl, beat the 1/2 cup softened butter until smooth.
8. Add the cold mascarpone cheese and beat until just combined.
9. Gradually add the sifted powdered sugar, vanilla extract, and almond extract (if using). Beat until smooth. If the filling is too stiff, add heavy cream one teaspoon at a time until you reach a spreadable consistency.
10. To assemble, spread a generous layer of mascarpone filling onto the flat side of one cooled cookie. Top with a second cookie to create a sandwich.
11. Dust the tops of the assembled cookies generously with unsweetened cocoa powder before serving.

Notes

• For a stronger coffee flavor in the cookie dough, increase the instant espresso powder to 1 tablespoon.
• If you are looking for easy entertaining ideas that save time, consider using a good meal planning system to organize your baking schedule.
• Chill the assembled cookies for 15 minutes before dusting with cocoa powder to help the filling set slightly.

Nutrition

• Serving Size: 1 cookie sandwich
• Calories: 280
• Sugar: 25
• Sodium: 110
• Fat: 17
• Saturated Fat: 10
• Unsaturated Fat: 7
• Trans Fat: 0.5
• Carbohydrates: 30
• Fiber: 1
• Protein: 3
• Cholesterol: 65