This recipe for Tiramisu Cookies brings a fun twist, and i enjoy sharing these bites with coffee or tea. It has the classic flavors you find in tiramisu, and we create a soft cookie you could serve for any moment.
You can taste some espresso with creamy mascarpone, but it comes together with simple pantry basics. We mix, bake, and fill these cookies at home, and I love how it always feels easy and special at the same time.

This has soft, bakery-style cookies with bold espresso.
Mascarpone cream melts into each bite and brings that tiramisu magic.
You could prep these ahead and pipe on the filling just before serving.
It has easy steps, but you get show-off results for gatherings or quiet nights in.

Ingredient for Tiramisu Cookies

For the Cookies:

110 g butter
100 g granulated sugar
100 g dark brown sugar
1 egg (57-60 g with shell)
1 teaspoon vanilla extract
230 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon instant espresso powder
½ teaspoon salt

For the Mascarpone Cream:

180 g mascarpone cheese
1 teaspoon vanilla extract
90 g confectioners sugar
20 g agave or honey
120 g heavy cream
1 tablespoon cocoa powder (for dusting)

How To Make Tiramisu Cookies

Melt the butter on low heat or in the microwave (don’t let it bubble). Pour it into a mixing bowl and chill in the fridge until it’s room temperature, about 20 minutes.
Stir in both sugars and whisk (or beat with a paddle attachment) until smooth and combined.
Add the egg and vanilla, then mix until everything is blended.
In another bowl, stir together flour, baking powder, baking soda, instant espresso, and salt.
Add dry ingredients to the wet mixture and mix just until combined—don’t overdo it.
With a 2-tablespoon cookie scoop, shape 11 balls, and chill on a tray for 1 hour.
Preheat the oven to 355°F (180°C). Bake 6 cookies per tray for 10–11 minutes.
Let cookies cool for 3 minutes on the tray; then lift to a wire rack to cool completely.

Whipping And Assembling the Mascarpone Filling

In a medium bowl (stand mixer or hand mixer), whip mascarpone, vanilla, confectioners sugar, agave/honey, and heavy cream together until stiff peaks form.
If you make this ahead, cover and chill until ready to pipe.
Add cream to a piping bag (a round tip works best). Pipe big swirls on top of each cooled cookie, starting in the center and moving out.
Dust all cookies lightly with cocoa powder for that tiramisu finish.

Baking Wisdom from the Pros

The melted butter needs time to cool for chewy, not greasy cookies.
Don’t skip the chill: setting the dough keeps your cookies thick.
Use real mascarpone, not cream cheese, for the classic tiramisu flavor.
Always cool cookies before piping, or the cream will melt right off.

Notes

If you don’t have agave or honey, use maple syrup or leave it out.
This cookie dough freezes well: shape into balls and freeze, then bake straight from frozen and just add 1 extra minute.
You can double the filling for extra-luxe swirls if you like more cream.

Store plain cookies in an airtight container at room temp for 2-3 days.
Mascarpone cream can be piped on as needed; keep it covered in the fridge for up to 3 days.
Once assembled, store tiramisu cookies in the fridge and eat within 2 days for best texture.
If stacking, add parchment between layers to keep the cream pretty and cookies crisp.