These soft-baked tiramisu cookies capture everything you love about the classic Italian dessert—bold espresso, creamy mascarpone, and a dusting of cocoa—in a chewy, two-bite treat. They combine a coffee-infused cookie base with a pillowy frosting that mimics the luscious layers of traditional tiramisu, making them a sophisticated yet portable addition to any dessert tray.

The base cookie is deeply flavored with instant espresso powder, creating a robust coffee taste that pairs perfectly with the light and airy mascarpone topping. Finished with a generous dusting of unsweetened cocoa powder, these cookies offer a perfect balance of sweetness and nuance, delivering a gourmet experience that is much faster to prepare than the original layered cake.

Key Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg plus 1 large egg white
• 1/4 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon espresso powder dissolved in 1 tablespoon hot water
• 4 oz mascarpone cheese, cold
• 1/2 cup heavy cream, cold
• 3/4 cup powdered sugar
• Unsweetened cocoa powder for dusting

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy.
3. Add the egg, egg white, and vanilla extract to the butter mixture, stirring on low speed until well combined.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, then gradually add these dry ingredients to the wet mixture.
5. Drizzle the dissolved espresso mixture into the dough and stir until completely combined; then chill the dough in the refrigerator for at least 15 minutes.
6. Scoop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart, and bake for 9-11 minutes until the edges are set.
7. While the cookies cool completely, beat the cold mascarpone, heavy cream, and powdered sugar together until thick and fluffy to create the frosting.
8. Pipe or spread a swirl of the mascarpone frosting onto each cooled cookie and finish with a generous dusting of cocoa powder.

These Tiramisu Cookies offer a sophisticated and handheld way to enjoy the classic Italian dessert without the need for lengthy chilling or assembly. By combining a chewy espresso-infused cookie base with a cloud-like mascarpone frosting and a final dusting of cocoa powder, you achieve that signature “pick-me-up” flavor in a fraction of the time. They are an ideal choice for holiday cookie trays, dinner parties, or as an elevated treat to pair with your afternoon coffee.

To ensure the best results, remember to use cold mascarpone and heavy cream for a stable, pipeable frosting, and let your cookies cool completely before decorating to prevent the topping from melting. Whether you add a splash of Kahlua for an authentic boozy kick or keep them family-friendly, these cookies are guaranteed to impress with their bakery-quality appearance and rich, velvety texture. Once you try this creative twist on a traditional favorite, it is sure to become a staple in your baking repertoire.