Freshly baked pastries with intricate designs, including spirals and waffle patterns, cooling on a metal rack under sunlight.

Tiramisu Cookies

Today we’re bringing an Italian classic to life but with a twist! These Tiramisu Cookies have all of the delicious qualities that we love about an authentic Tiramisu but we’ve turned them into soft, chewy, melt-in-your-mouth cookies. The cookie has espresso powder throughout and is baked to perfection while the espresso mascarpone cream on top of sweet, smooth, and paired perfectly with the rich cocoa powder dusting on top.

I hope you all enjoy this recipe as much as I do and have so much fun putting a delicious twist on a classic treat. This recipe is extremely simple and approachable, I believe that all of you will have the most success when making this on your own!

A close-up of a hand holding a freshly baked tiramisu cookie with a distinct spiral pattern, set against a backdrop of more cookies on a cooling rack.

How To Make Tiramisu Cookies

Enjoy the rich flavors of Italy with these delectable tiramisu cookies ā€“ a delightful twist on the classic dessert! In this comprehensive guide, I’m going to walk you through the step-by-step process of creating these irresistible treats. Get ready to elevate your baking game and impress your friends and family with these decadent delights.

Freshly baked spiral-patterned cookies cooling on a wire rack, with one cake cut in half to reveal its fluffy texture, dusted with cocoa powder.

What Is Tiramisu

Before we dive into the cookie-making process, let’s take a moment to appreciate the beauty of tiramisu. Originating from Italy, tiramisu is a beloved dessert known for its layers of espresso-soaked ladyfingers, creamy mascarpone cheese, and dusting of cocoa powder. It’s a timeless classic that’s both elegant and indulgent, making it a favorite among dessert lovers worldwide.

What is Mascarpone Cheese?

At the heart of tiramisu lies mascarpone cheese ā€“ a creamy, slightly sweet Italian cheese with a velvety texture. Made from fresh cream, mascarpone adds richness and depth to desserts like tiramisu, giving them a luxurious mouthfeel and decadent flavor. Its versatility makes it the perfect ingredient for both sweet and savory dishes, making it a staple in Italian cuisine.

Golden-brown cookies cooling on a black wire rack, with sunlight illuminating their textured surfaces.

How To Whip Heavy Whipping Cream

Whipping heavy cream to the perfect consistency is key to achieving the light and airy texture of tiramisu. Here’s how to whip heavy whipping cream like a pro:

  1. Start with chilled equipment: Place your mixing bowl and whisk attachment in the refrigerator for at least 15-30 minutes before whipping. Cold equipment helps the cream whip up faster and hold its shape better.
  2. Whip on medium-high speed: Using an electric mixer, whip the heavy cream on medium-high speed until soft peaks form. Soft peaks should hold their shape but gently droop when the whisk is lifted.
  3. Gradually add sugar and flavorings: Once soft peaks form, gradually add confectioner’s sugar and vanilla extract while continuing to whip. Be careful not to over-whip, as this can lead to grainy or curdled cream.
  4. Whip to stiff peaks: Continue whipping until stiff peaks form. Stiff peaks should stand upright when the whisk is lifted and hold their shape without collapsing.

How To Store Tiramisu Cookies

Once you’ve baked and decorated your tiramisu cookies, you’ll want to store them properly to maintain their freshness and flavor. Here’s how:

  • Store in an airtight container: Transfer the cookies to an airtight container, layering them between sheets of parchment paper to prevent sticking.
  • Refrigerate for longer shelf life: Tiramisu cookies can be stored in the refrigerator for up to 5-7 days. Chilling helps preserve their texture and prevents the cream from melting.
  • Serve at room temperature: Before serving, allow the cookies to come to room temperature for about 15-20 minutes. This allows the flavors to fully develop and the cream to soften slightly.
A close-up of a hand holding a freshly baked cookie, sprinkled with cocoa powder and more cookies in the background.

More Recipes You Might Be Interested In

Tiramisu Cookies

Recipe by Maddison Koutrouba –
5.0 from 2 votes


Prep time


Cooking time


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  • 1 cup unsalted butter

  • 1 1/2 Tbsp. espresso powder

  • 2 1/2 cups all-purpose flour

  • 1/4 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. cornstarch

  • 1/4 tsp. salt

  • 1 1/2 cups sugar

  • 1 egg, room temperature

  • 2 tsp. vanilla extract or paste

  • 2 Tbsp. whole milk

  • Espresso Mascarpone Cream
  • 1 1/2 cups heavy whipping cream

  • 8 oz. mascarpone cheese

  • 1 1/2 tsp. espresso powder

  • 2 cups confectioner’s sugar

  • 1 1/2 tsp. vanilla extract or paste

  • 1/4 cup unsweetened cocoa powder (for dusting


  • In a medium-sized sauce pot, brown the butter over medium heat. Once the butter begins to bubble, reduce the heat to medium-low. Allow the butter to brown for about 5-8 minutes or until the foam subsides on top and the milk solids at the bottom of the pan begin to brown. It should smell intensely buttery and nutty when finished.
  • Pour the browned butter into a large glass bowl then allow to chill in the fridge for about 15 minutes. After 15 minutes, preheat the oven to 325.
  • While the browned butter cools, whisk together the flour, baking soda, baking powder, cornstarch, and salt in a medium-sized bowl. Set aside.
  • Whisk the espresso powder into the cooled browned butter until fully combined.
  • Add the sugar to the browned butter mixture. Whisk until smooth. Add in the egg and vanilla. Continue to whisk.
  • Add the dry ingredients to the wet and use a silicone spatula to combine the dough. Once the dough starts to come together but is still a bit crumbly, add the milk. Continue to use the silicone spatula to bring everything together.
  • Use a cookie scoop to scoop and roll each cookie (about 3-4 Tbsp. of dough per cookie). Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2″ apart. Use the palm of your hand to gently flatten the cookies before baking.
  • Bake at 325 for 10-12 minutes or until golden brown on the edges and the cookies have flattened. To test if the cookies are finished, gently press your finger on top of one of the cookies in the center. It shouldn’t feel raw or sink in super easily.
  • Allow the cookies to sit on the pan for a few minutes before transferring them to a wire rack to cool completely before decorating.
  • Espresso Mascarpone Cream
  • Use an electric mixer to whip the heavy cream to stiff peaks or a “cool whip” consistency. Set aside.
  • Whisk the mascarpone, espresso powder, confectioner’s sugar, and vanilla together until nice and smooth.
  • Use a silicone spatula to fold the whipped cream into the mascarpone mixture. Mix until just combined and smooth.
  • Transfer the espresso mascarpone cream into a piping bag fit with a circle tip. Pipe the cream however you wish. I used two methods of a swirl and pointed dollops.
  • Sift cocoa powder on top of the finished cookies.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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