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Introducing these delicious Tiramisu Cookies, a delicious cookie recipe that’s a fun twist on the classic Italian dessert that is perfect for any occasion. With a rich espresso flavor, creamy mascarpone frosting, and a dusting of cocoa powder, these cookies are sure to satisfy your sweet tooth and impress your guests!
What makes these tiramisu cookies?
I’m a big sucker for pretty much any Italian dessert recipes, but Tiramisu reigns supreme.
And these tiramisu cookies combine everything you love about Tiramisu but in a chewy cookie form that’s ready in minutes. I love a good slice of Tiramisu, but I’m not always up for having to temper egg yolks, make whipped cream mixture from scratch and dipping all those ladyfinger cookies. I love being able to have all those flavors in cookie form. Um yes please!
I took a few extra short cuts with this cookie recipe too and use a cookie mix and pudding mix for the frosting (but don’t worry I have some from scratch cookie recipe to choose from if you choose!)
These cookies start with a simple snickerdoodle cookie mix, but you could also make your own snickerdoodles and stir in espresso powder for that classic coffee kick that Tiramisu has. These espresso cookies are then topped with mascarpone cheese frosting.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why You Need to Make this Cookie!
- Ready In Minutes– We are going to take a few shortcuts and use a cookie mix, and a pudding mix in the frosting so these cookies are ready in a jiffy!
- All the flavors without the hassle – I love Tiramisu, but I don’t want to go to all the trouble of dipping ladyfingers, and assembling. These Tiramisu cookies taste just like the real Italian dessert!
- Easy To Freeze – These cookies freeze well to enjoy later. I do recommend freezing unfrosted cookies, then thaw and frost after for best texture.
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Ingredients you will need for these tiramisu cookies
- Snickerdoodle cookie mix – Remove the cinnamon sugar packet. I used a Betty Crocker cookie mix for this recipe. Other brands will work as well but I’ve found that the Betty Crocker mix gives the best results. You can substitute a sugar cookie mix if needed. Or make homemade snickerdoodles (don’t roll in cinnamon sugar), or make substitute with sugar cookies
- Instant Espresso powder – Instant coffee granules or powder can be used as a substitution if needed, though the flavor may not be as strong as the espresso powder.
- Salted butter – Or unsalted butter with a few pinches of salt.
- Egg – Use a room temperature large egg.
- Mascarpone cheese – Cream cheese spread can be used as a substitute if needed but be aware that the flavor is slightly different and the frosting will taste a bit more like cream cheese.
- Whipped topping – You can use homemade whipped cream or Cool-Whip topping
- Cheesecake instant pudding mix – You can substitute white chocolate instant pudding mix if needed. Vanilla pudding mix can also be used however the final color will have a yellow tint to it instead of being white.
- Cocoa powder – This can be omitted or you can substitute hot cocoa powder for a sweeter finish. You can use unsweetened cocoa powder or Dutch Process cocoa powder which is what I prefer because it’s less bitter.
How to make these tiramisu cookies
Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or spray with baking spray.
Whisk together the cookie mix and instant espresso powder until combined in a large mixing bowl.
Add the melted salted butter and large egg.
And mix together until combined, about 1-2 minutes.
Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.
After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
Allow the cookies to cool completely before frosting.
When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
Add in the whipped topping and cheesecake instant pudding mix.
And beat for 1-2 minutes, until combined, thick and fluffy.
Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
Dust the cookies with cocoa powder before serving.
Heather’s Best Baking Tips
- Chill the cookie dough before baking: Chilling the cookie dough for 15-30 minutes before baking will help the cookies keep their shape and prevent spreading. It will also give the flavors a chance to meld together. If you are short on time you can chill them in the freezer for about ½ the time if needed.
- Use a cookie scoop for consistent sizes: Using a cookie scoop to portion out the dough will help ensure that all the cookies are the same size, which will help them bake evenly.
- Let the cookies cool completely before frosting: If the cookies are still warm when you frost them, the frosting will melt and become runny. Wait until they are completely cool to the touch before adding the frosting.
- Use a piping bag for a neat and professional look: Using a piping bag and a large piping tip to apply the frosting will give the cookies a neat and professional look. If you don’t have a piping bag, you can use a plastic bag with the corner snipped off instead. If you choose not to pipe the frosting on, you can place on a large dollop of frosting and spread it with a butter knife instead, for a less formal look.
- Dust with cocoa powder just before serving: If you dust the cookies with cocoa powder too far in advance, the cocoa may absorb into the frosting and lose its visual effect. Wait until just before serving to add the cocoa powder for the best presentation.
Recipe Variations
- Make sugar cookies from scratch – I love to give options! And so if you don’t want to use a cookie mix, you can make sugar cookies from scratch made by mixing together 3 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt. Stir in the espresso powder. Then beating together 2 sticks softened butter and 1 1/4 cups granulated sugar, and beat in 1 egg and 2 teaspoons vanilla extract, then fold in the dry ingredients. Scoop and bake cookies at 375F for 10-12 minutes. Top with mascarpone frosting and enjoy!
- Use my snickerdoodle cookie recipe instead of a mix! – Or make my snickerdoodle cookies made with baking soda and cream of tartar, add the espresso powder and skip rolling in cinnamon sugar.
- Make a mascarpone icing from scratch – You can make a mascarpone icing instead for this tiramisu cookie recipe by using my cream cheese icing recipe. Just use mascarpone cheese for an authentic Tiramisu flavor. Beat together 4 ounces mascarpone cheese, and 4 ounces unsalted butter. Then stir in 1 1/2 cups powdered sugar (or icing sugar) with 1 teaspoon vanilla extract. If you don’t have any powdered sugar, you can make your own powdered sugar in a food processor with just some white sugar and cornstarch!
- Add an extract – For a different flavor twist try stir in 1/2 teaspoon almond extract or rum extract to the tiramisu cookie recipe. You could also stir a little into the frosting as well! I love the extra little bit of flavor it gives to the coffee flavor.
Storage Instructions
How should I store these Tiramisu cookies?
These Tiramisu Cookies should be stored in an airtight container in the refrigerator. The frosting contains dairy products that may spoil if left at room temperature for too long. When stored properly, these cookies should last for up to 3-4 days in the refrigerator. They may soften when stored.
Can I freeze these Tiramisu cookies?
If you want to extend their shelf life, you can freeze the cookies (without the frosting) in an airtight container for up to 2-3 months. To thaw, simply transfer them to the refrigerator for a few hours or leave them at room temperature for about an hour before frosting and serving.
If the frosting is frozen, it will likely become solid and lose its creamy texture. When you thaw it, the texture may become grainy or lumpy, and it may not be able to hold its shape when piped onto the cookies. Additionally, freezing can sometimes alter the flavor of dairy products, so the frosting may not taste as good as it would if it were freshly made. Therefore, it is recommended to freeze the cookies without the frosting and only make the frosting when you are ready to serve the cookies.
For more help on freezing your baked goods, check out my Ultimate Guide To Freezing Desserts.
More Recipes To Enjoy
- Vanilla Oreo Cupcakes
- Chocolate Mocha Cupcakes
- Molasses Cookies
Tiramisu Cookies
Introducing these delicious Tiramisu Cookies, a delicious cookie recipe that's a fun twist on the classic Italian dessert that is perfect for any occasion. With a rich espresso flavor, creamy mascarpone frosting, and a dusting of cocoa powder, these cookies are sure to satisfy your sweet tooth and impress your guests!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 11 minutes minutes
Chilling time: 30 minutes minutes
Total Time: 51 minutes minutes
Servings: 16 -20 large cookies
Calories: 297kcal
Author: Heather Perine
Ingredients
Cookies:
- 17.9 ounces (1 bag) snickerdoodle cookie mix cinnamon sugar packet removed (see note)
- 1 Tablespoon Espresso powder see note
- 1/2 cup (1 stick, 113 g) salted butter melted
- 1 large egg
Frosting:
- 8 ounces mascarpone cheese room temperature
- 8 ounces whipped topping or homemade whipped cream
- 2 Tablespoons cheesecake instant pudding mix see note
- 2 Tablespoons cocoa powder unsweetened or Dutch process
Instructions
Preheat the oven to 350℉ (177 ℃) and line a large baking sheet with parchment paper or spray with baking spray.
Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.
Add the melted butter and large egg and mix together until combined, about 1-2 minutes.
Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill. This will help the cookies from spreading.
After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
Allow the cookies to cool completely before frosting.
When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.
Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
Dust the cookies with cocoa powder before serving.
Notes
- Storage: These Tiramisu Cookies should be stored in an airtight container in the refrigerator. The frosting contains dairy products that may spoil if left at room temperature for too long. When stored properly, these cookies should last for up to 3-4 days in the refrigerator. They may soften when stored.
- Freezing: If you want to extend their shelf life, you can freeze the cookies (without the frosting) in an airtight container for up to 2-3 months. To thaw, simply transfer them to the refrigerator for a few hours or leave them at room temperature for about an hour before frosting and serving. If the frosting is frozen, it will likely become solid and lose its creamy texture. When you thaw it, the texture may become grainy or lumpy, and it may not be able to hold its shape when piped onto the cookies. Additionally, freezing can sometimes alter the flavor of dairy products, so the frosting may not taste as good as it would if it were freshly made. Therefore, it is recommended to freeze the cookies without the frosting and only make the frosting when you are ready to serve the cookies.
- Snickerdoodle cookie mix (cinnamon sugar packet removed): I used a Betty Crocker cookie mix for this recipe. Other brands will work as well but I’ve found that the Betty Crocker mix gives the best results. You can substitute a sugar cookie mix if needed. Or make my sugar cookies, or snickerdoodles (do not roll in cinnamon sugar) instead.
- Espresso powder: Instant coffee granules or powder can be used as a substitution if needed, though the flavor may not be as strong as the espresso powder.
- Salted butter: Unsalted butter can be substituted with a couple pinches of salt when needed.
- Mascarpone cheese: Cream cheese spread can be used as a substitute if needed but be aware that the flavor is slightly different and the frosting will taste a bit more like cream cheese.
- Whipped topping: You can make your own whipped cream with heavy cream, powdered sugar, and vanilla extract if needed. You will need about 3 cups of whipped cream for this recipe.
- Cheesecake instant pudding mix: You can substitute white chocolate instant pudding mix if needed. Vanilla pudding mix can also be used however the final color will have a yellow tint to it instead of being white.
- Cocoa powder: This can be omitted or you can substitute hot cocoa powder for a sweeter finish
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 403IU | Calcium: 35mg | Iron: 0.3mg
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