Tiramisu Cookies Recipe

Soft and chewy coffee sugar cookies with a rich espresso mascarpone icing and chocolate powder are tiramisu.

Coffee Sugar Cookie – 1 cup (226 g) unsalted butter – 1 tablespoon instant powder espresso – 2½ cups (300 g) all purpose flour – 2 teaspoons cornstarch – 1 teaspoon baking powder – ¼ teaspoon baking soda – 1½ cups (300 g) granulated sugar – 1 large egg (US), room temperature – 1 teaspoon (5 ml) vanilla extract Espresso Mascarpone Frosting – 8 oz. mascarpone cheese, cold – 1½ cups (180 g) powdered sugar – 2 teaspoons instant powder espresso – 1 teaspoon (5 ml) vanilla extract – 1 cup (237 ml) cold heavy whipping cream – 2 tablespoons (10 g) cocoa powder for dusting



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Melt the butter and mix in the espresso powder in a small bowl. Put in the refrigerator and let it cool for ten or so minutes.

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Mix the flour, cornstarch, baking soda, baking powder, and salt thoroughly in a separate basin.

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Mix the cooled espresso butter and granulated sugar in a large bowl. Add the egg and vanilla essence and mix well.

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Preheat oven to 375 F (190 C) for 20–30 minutes before baking cookies. Line a large baking sheet with parchment. Rest dough for 30 minutes while oven heats.

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Bake cookies at 375 F (190 C) for 10–12 minutes until edges are firm and centers are slightly puffed.

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Whisk mascarpone on low until smooth. Add espresso powder, vanilla essence, and powdered sugar and stir well.

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After adding sugar, whisk heavy cream slowly. To make light, fluffy frosting, increase the mixer speed to medium for 2–3 minutes after adding the heavy cream.

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Frost chewy espresso sugar cookies with 1–2 teaspoons (15–30 ml) mascarpone. Use a spoon or spatula to circle icing on top. Sprinkle chocolate powder and eat.

Store decorated tiramisu sugar cookies in an airtight container. Keep refrigerated for 5 days.  Unfrosted cookies can be kept at room temperature for 1-2 days in an airtight container. 


also see

also see

Pecan Pie Cookies Recipe