Tiramisu cookies with a soft brown sugar coffee cookie base, topped with mascarpone whipped cream.

Tiramisu Cookies

We’ve transformed classic tiramisu into a portable, cookie version: a tender brown sugar coffee cookie crowned with a light, fluffy mascarpone whipped cream and a dusting of cocoa. These cookies have the familiar flavor profile of tiramisu with a soft, melt-in-your-mouth texture and an indulgent topping.

Why you’ll love these tiramisu cookies:

• Tiramisu flavor: all the coffee and mascarpone notes you expect from tiramisu, but in cookie form.
• Soft brown sugar cookie base: a reliable brown sugar cookie dough that yields soft, tender cookies every time.
• Eggless mascarpone whipped cream: a rich, creamy topping that mimics classic tiramisu filling without using raw eggs.

Ingredients for tiramisu cookies:

Cookies

• All-purpose flour: provides structure and chew; a medium-protein AP flour works best.
• Baking powder: helps the cookies rise; double-acting is recommended.
• Salt: balances and enhances sweetness.
• Coffee grounds: for authentic coffee flavor. Use your favorite grounds or 2 tsp instant espresso as a substitute.
• Unsalted butter: for tenderness and flavor; use room temperature.
• Light brown sugar: adds moisture and a caramel note.
• Vanilla extract: enhances overall flavor.
• Egg: binds and adds moisture.

Mascarpone Whipped Cream

• Mascarpone: provides a rich, creamy base for the topping.
• Vanilla: pure extract or vanilla bean paste both work.
• Granulated sugar: a touch of sweetness.
• Heavy whipping cream: whipped to create light, stable peaks.
• Dutch-processed cocoa powder: for dusting; any cocoa is fine.

How to make tiramisu cookies

The process is straightforward: make the coffee brown sugar cookie dough, chill it briefly, bake until just set, and finish with the mascarpone whipped cream and cocoa dusting once cooled.

• Beat brown sugar and butter until light and fluffy, then add egg and vanilla.
• Fold in flour, baking powder, salt, and coffee grounds until just combined. Chill the dough for at least 30 minutes.
• Preheat the oven to 350°F (175°C). Scoop dough (about 3 tbsp each) onto a lined baking sheet, bake 10–12 minutes until edges are lightly golden and tops still look slightly wet.
• Right after baking, gently press a slightly larger bowl or cup over each cookie and swirl to form round, even edges. Let rest on the hot pan 5 minutes, then transfer to a wire rack to cool completely.
• Whip mascarpone with sugar and vanilla until cohesive, then slowly add heavy cream and beat to stiff peaks. Pipe or dollop onto cooled cookies and dust with cocoa powder.

Expert baking tips

Weigh ingredients

Using a kitchen scale yields consistent results. Cup measurements can vary; if you want the most reliable outcome, measure in grams.

Use room-temperature ingredients

Bring butter and egg to room temperature so they combine smoothly and produce a uniform dough.

Mix the dough carefully

Fold the dry ingredients in just until no flour streaks remain. Overmixing develops gluten and can make cookies tough.

Underbake slightly

Remove the cookies when the edges are set and the center still looks slightly wet. They will continue to set on the hot pan and stay tender.

Secret to perfectly round cookies

Right after baking, place a bowl or cup slightly larger than the cookie over each one and gently swirl to shape a neat round edge.

Oven temperature note

Ovens can vary. If you bake often, an oven thermometer helps ensure your oven’s temperature is accurate.

Tiramisu Cookies — Q&A

Can I double this recipe?

Yes. The recipe scales well — doubling or more works fine. Using weight measurements is best when scaling.

Do I need to use coffee grounds?

Coffee grounds give the best texture and flavor. If you prefer, substitute 2 tsp instant espresso or instant coffee.

Can I make them ahead?

Yes. Cookie dough improves after chilling and can be stored in the fridge up to 2 days. For longer storage, freeze cookie dough balls on a tray, then transfer to a bag for up to one month. Thaw or let sit at room temperature before baking.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. If you prefer them less cold, let sit at room temperature 30–60 minutes before serving.

Tools and ingredients

A kitchen scale, mixing bowls, hand or stand mixer, cookie scoop, piping bag and tip, and a silicone mat or parchment-lined baking sheet are helpful. Use quality mascarpone and fresh coffee grounds for the best flavor.

Other recipes you might enjoy:

Did you make this recipe?

I’d love to hear your feedback. Leave a comment and review, and tag @freshbeanbakery on social media if you try these cookies.

Please note that nutrition facts are estimates and may vary based on brands and substitutions.