Tiramisu Cookies: The Coffee-Infused Cookie You Didn’t Know You Needed

If the words coffee, cream, and cookie make your heart skip a beat, you’re in for something truly special. These Tiramisu Cookies are everything you love about the classic Italian dessert—bold espresso flavor, rich mascarpone cream, and that irresistible cocoa dusting—reimagined into a soft, pillowy cookie form. It’s the ultimate sweet treat for days when you want a pick-me-up that tastes like dessert and comfort all at once.

Whether you’re a die-hard tiramisu fan or just love cookies with personality, this recipe delivers bakery vibes with way less effort.

Ingredients You’ll Need

For the cookies:

– 1 cup unsalted butter, softened
– ¾ cup brown sugar
– ¼ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 tablespoon instant espresso powder
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt

For the mascarpone frosting:

– 4 oz mascarpone cheese, cold
– 4 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1–2 tablespoons heavy cream (if needed for consistency)

For the topping:

– Unsweetened cocoa powder (for dusting)
– Optional: a light espresso drizzle or shaved dark chocolate

Let’s Bake the Cookies

Start by creaming together the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add the eggs, vanilla, and espresso powder, mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix just until a soft dough forms. Chill for 30 minutes if you want a puffier cookie (optional, but helpful).

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls (about 2 tablespoons each), and bake for 10–12 minutes, or until the edges are just set but the centers look soft. Let them cool completely before frosting.

Make the Dreamy Frosting

In a mixing bowl, beat together mascarpone, cream cheese, and butter until smooth. Add the powdered sugar and vanilla, and beat until fluffy. If the frosting is too thick, add a touch of cream to loosen it. Transfer the frosting to a piping bag with a round or star tip for bakery-style swirls.

Pipe generous swirls of mascarpone frosting onto each cooled cookie. Then, finish with a light dusting of unsweetened cocoa powder for that authentic tiramisu finish.

Tips for Tiramisu Cookie Bliss

– No espresso powder? You can dissolve instant coffee in a teaspoon of hot water and add it to the dough instead.
– Make it extra: Drizzle the frosted cookies with a little espresso syrup or top with chocolate shavings for a bold twist.
– Storage: Keep the cookies refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving for the best texture.
– Freezer-friendly: Freeze unfrosted cookies and frost fresh when ready to serve.

Final Thoughts

Tiramisu Cookies are soft, sweet, and full of flavor—with that perfect balance of coffee richness and creamy frosting. They’re the kind of treat that feels fancy but is easy enough to whip up on a cozy afternoon. Whether you serve them at brunch, gift them to a friend, or keep them all to yourself (no judgment), these cookies are a little piece of dessert heaven.

Stick around—every visit tastes better than the last at The Buttered Bliss.