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Soft Tiramisu Cookies with Mascarpone Frosting

Close-up of decadent tiramisu cookies filled with white cream and dusted heavily with cocoa powder.
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Make these soft and chewy Tiramisu Cookies that capture the classic Italian dessert flavor with espresso-infused dough, creamy mascarpone frosting, and a dusting of cocoa powder.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for cookie dough)
  • For Frosting: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream
  • For Dusting: Unsweetened cocoa powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and dissolved espresso mixture until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the 1/2 cup of powdered sugar until incorporated into the dough.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the 2 cups of powdered sugar, vanilla, and milk until the frosting is creamy and spreadable.
  9. Once cookies are completely cool, spread or pipe a generous layer of mascarpone frosting onto the bottom of one cookie and top with another cookie to create a sandwich, or simply top each cookie individually.
  10. Dust the tops of the frosted cookies generously with unsweetened cocoa powder before serving.

Notes

  • For a stronger coffee flavor, use 1 tablespoon of strong brewed espresso instead of dissolved instant espresso powder.
  • Chill the cookie dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.
  • You can skip the frosting and make soft espresso cookies, dusting them with cocoa powder immediately after baking.

Nutrition

Find it online: https://cookingbyfelix.com/tiramisu-cookies-soft-chewy-mascarpone-frosting/