Tiramisu Cookies
Published: December 22, 2025
These Tiramisu Cookies might just become your new favorite. They’re not too sweet, soft with a chewy center and have a strong coffee flavor. Each cookie is topped with a creamy Mascarpone frosting and finished with a light dusting of cocoa powder, just like classic Tiramisu.
These Tiramisu Cookies have been on my list for a while. I love Tiramisu in any form and I really wanted to turn it into a cookie that actually tastes like the dessert.
The base is a soft and chewy brown butter cookie with a strong coffee flavor and just enough sweetness. I didn’t want them to be overly sweet, since Tiramisu itself is pretty balanced, so the cookies stay light and not heavy at all.
They’re topped with a creamy Mascarpone frosting, which is probably my favorite part. It’s smooth, not too sweet and pairs perfectly with the coffee flavor. A light dusting of cocoa powder on top finishes them off and gives that classic Tiramisu look.
If you love Tiramisu or coffee desserts in general, these cookies are definitely worth trying.
WHY YOU’LL LOVE THIS RECIPE
🤎 Strong coffee flavor - These cookies actually taste like coffee, not just a hint. Perfect if you love Tiramisu for its bold espresso notes.
🤎 Soft with a chewy center - The texture is soft and tender, with just enough chew to make them really satisfying.
🤎 Creamy Mascarpone frosting - The frosting is smooth, light and not too sweet. It pairs perfectly with the coffee cookies.
🤎 Tastes like real Tiramisu - From the coffee base to the cocoa dusting, every element is inspired by the classic dessert.
🤎 Great for coffee lovers - If you love coffee desserts, these cookies will be your new favorite.
🤎 Looks impressive but is easy to make - They look fancy, but the steps are simple and beginner friendly.
🤎 Perfect for special occasions - They’re great for gatherings, holidays or when you want something a little extra.
🤎 Classic flavors everyone loves - Coffee, Mascarpone and cocoa are a timeless combination that never fails.
🤎 Perfect make-ahead dessert - You can bake the cookies in advance and frost them later, which makes planning easier.
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Tools you will need for this recipe
Mixing bowls: You’ll need a few bowls for the cookie dough and the frosting.
A skillet or saucepan: To brown the butter.
Kitchen scale: I highly recommend using a scale for baking. It’s more precise than cups and gives more consistent results.
Cookie scoop: This helps keep all the cookies the same size. I used a 5.5 cm diameter cookie scoop.
Whisk: For mixing the wet ingredients smoothly.
Spatula: Useful for folding the dough and scraping down the bowl.
Electric hand mixer (optional): To easily beat the whipping cream.
Small tray: Used to freeze the cookie dough before baking.
Large baking tray: For baking the cookies in the oven.
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Notes, tips and tricks
→ Don’t skip the chill time: I froze the cookie dough for 30 minutes before baking. This helps the cookies keep their shape and prevents them from spreading too much in the oven.
→ Don’t overmix once the flour is added: Mix just until combined. Overmixing at this stage can make the cookies turn out cakey instead of soft and chewy.
→ Use a kitchen scale: For the most accurate results, I always recommend using a kitchen scale. It’s much more precise than measuring with cups.
→ Try not to overbake: Overbaked cookies will turn out tough and dry. The cookies should look set on the edges but still soft in the center when you take them out.
→ Store them properly: If the cookies are frosted, store them in an airtight container in the fridge. Without the frosting, they can be stored at room temperature in an airtight container.
Frequently asked questions
1. How should I store these Tiramisu cookies?
If the cookies are frosted, store them in an airtight container in the fridge. If they’re unfrosted, you can keep them at room temperature in an airtight container.
2. How long do these cookies last?
Frosted cookies will keep well in the fridge for up to 2-3 days. Unfrosted cookies can be stored at room temperature for up to 3 days.
3. Why did my cookies spread too much or melt while baking?
This usually happens if the dough wasn’t chilled enough or the butter was too warm. I froze the cookie dough for 30 minutes before baking, which helps the cookies hold their shape.
4. Can I freeze the cookie dough for longer than 30 minutes?
Yes. You can freeze the shaped cookie dough for up to one month. Just store it in an airtight container or a freezer bag and bake straight from frozen, adding 1-2 extra minutes if needed.
5. Why did my cookies turn out cakey?
Cakey cookies are usually a result of overmixing once the flour is added or using too much flour. Mix just until combined and use a kitchen scale for best results.
6. Why are my cookies dry?
Dry cookies are often overbaked or measured with too much flour. Take them out when the edges are set but the centers still look slightly soft.
7. Why did my frosting melt or slide off the cookies?
This happens if the cookies weren’t completely cool before frosting or if the frosting was too soft.
8. Why is my frosting grainy?
Frosting can become grainy if it’s overmixed. Mix gently and stop as soon as the frosting is smooth and creamy.
9. Can I use regular butter instead of brown butter?
Yes. If skipping the browning step, reduce the butter to 160g instead of 180g to account for moisture loss during browning.
10. Can I use cream cheese instead of Mascarpone?
You can, but the cookies won’t taste like classic Tiramisu. Mascarpone has a milder, creamier flavor that really makes this recipe.
11. Can I make these cookies ahead of time?
Yes. You can bake the cookies a day or two in advance and add the frosting just before serving for the best texture.
Ingredients you will need for this recipe
For the cookies
Butter: I used brown butter for this recipe.
Granulated sugar: Sweetens the cookies and helps them stay crisp on the edges.
Dark brown sugar: Adds moisture and chewiness, plus a slight caramel taste. Light brown sugar works too.
Vanilla extract: You can also use vanilla bean paste.
Egg + egg yolk: We need large eggs for this recipe.
All purpose flour: The base of the cookie.
Baking powder: Gives a little lift so the cookies aren’t flat.
Instant espresso powder: Gives that coffee flavor.
For the frosting
Mascarpone: Makes the frosting creamy and slightly tangy.
Granulated sugar:Can use powdered sugar for an even smoother texture.
Whipping cream: Adds lightness and creaminess.
Vanilla extract / vanilla powder: Vanilla bean paste works as well.
Extras
Cocoa powder: For dusting and that classic Tiramisu look.
Step by step instructions with photos:
1. First we are going brown the butter.
2. Cut up the butter into cubes and place in a saucepan/skillet.
3. Over medium heat let the butter melt.
4. Once melted, let the butter simmer, stirring constantly until it turns golden brown.
5. Once ready, pour the brown butter into a different bowl and let it cool for 15 minutes.
6. After the butter has cooled down slightly, mix in the brown sugar and the granulated sugar.
7. Then add the egg, egg yolk and vanilla. Mix it vigorously until the mixture thickens slightly.
8. Lastly add the flour, baking powder and espresso powder. Fold it all together gently until just combined.
9. Scoop 10 equal cookies onto a tray lined with parchment paper.
10. Freeze for 30 minutes!!! (Do not skip this step)
11. Preheat your oven to 180•C.
12. Place the frozen cookies onto a large tray lined with parchment paper.
13. Bake in the preheated oven for 12 minutes.
14. Once ready, let the cookies cool completely.
15. While the cookies are cooling, prepare the frosting.
16. In a bowl mix together the Mascarpone and the sugar until smooth.
17. Add the whipping cream along with the vanilla and mix until fluffy.
18. Once the cookies have cooled down, spread the cream over them.
19. Top with cocoa powder and enjoy!
Tiramisu Cookies
These Tiramisu Cookies might just become your new favorite. They’re not too sweet, soft with a chewy center and have a strong coffee flavor. Each cookie is topped with a creamy Mascarpone frosting and finished with a light dusting of cocoa powder, just like classic Tiramisu.
Ingredients
- 180g unsalted butter - 3/4 cup + 2 teaspoons
- 100g granulated sugar - 1/2 cup
- 100g dark brown sugar - 1/2 cup
- 1 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 230g all purpose flour - 1 cup + 3/4 cup + 1 tablespoon
- 4g bakimg powder - 1 teaspoon
- 1 teaspoon instant espresso powder
- 250g Mascarpone - 1 cup + 2 tablespoons
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 100g whipping cream - 1/3 cup + 1 tablespoons
- 1 tsp vanilla extract or 1/2 teaspoon ground vanilla powder
- Cocoa powder, for dusting
Instructions
- First we are going brown the butter.
- Cut up the butter into cubes and place in a saucepan/skillet.
- Over medium heat let the butter melt.
- Once melted, let the butter simmer, stirring constantly until it turns golden brown.
- Once ready, pour the brown butter into a different bowl and let it cool for 15 minutes.
- After the butter has cooled down slightly, mix in the brown sugar and the granulated sugar.
- Then add the egg, egg yolk and vanilla. Mix it vigorously until the mixture thickens slightly.
- Lastly add the flour, baking powder and espresso powder. Fold it all together gently until just combined.
- Scoop 10 equal cookies onto a tray lined with parchment paper.
- Freeze for 30 minutes!!! (Do not skip this step)
- Preheat your oven to 180°C.
- Place the frozen cookies onto a large tray lined with parchment paper.
- Bake in the preheated oven for 12 minutes.
- Once ready, let the cookies cool completely.
- While the cookies are cooling, prepare the frosting.
- In a bowl mix together the Mascarpone and the sugar until smooth.
- Add the whipping cream along with the vanilla and mix until fluffy.
- Once the cookies have cooled down, spread the cream over them.
- Top with cocoa powder and enjoy!
Nutrition Facts
Calories
405Fat
40 gSat. Fat
19 gCarbs
28 gFiber
1 gNet Carbs
46 gSugar
10 gProtein
5 gSodium
23 mgCholesterol
93 mg
These Tiramisu Cookies might just become your new favorite. They’re not too sweet, soft with a chewy center and have a strong coffee flavor. Each cookie is topped with a creamy Mascarpone frosting and finished with a light dusting of cocoa powder, just like classic Tiramisu.