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Soft Bakery-Style Tiramisu Cookies with Mascarpone Frosting

Two homemade tiramisu cookies filled with thick cream and dusted heavily with cocoa powder.
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Make these soft, chewy tiramisu cookies that capture the classic Italian dessert flavors of espresso, cocoa, and creamy mascarpone. This recipe delivers bakery-style results easily at home.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for the cookie dough)
  • 1 cup (8 ounces) mascarpone cheese, cold
  • 1/4 cup powdered sugar (for the frosting)
  • 1 teaspoon vanilla extract (for the frosting)
  • 2 tablespoons heavy cream (for the frosting)
  • Unsweetened cocoa powder, for dusting

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 the dissolved espresso mixture until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
  5. Mix in the 1/2 cup of powdered sugar until the dough comes together. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
  7. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. You want these chewy cookies to remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the mascarpone frosting: In a medium bowl, beat the cold mascarpone cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Add the heavy cream and beat until the frosting is light and spreadable.
  10. Once the cookies are completely cool, spread or pipe a layer of mascarpone frosting onto the flat side of half the cookies. Top with the remaining cookies to create a sandwich.
  11. Just before serving, dust the tops generously with unsweetened cocoa powder.

Notes

  • For a stronger coffee flavor in the cookie base, increase the instant espresso powder to 1 tablespoon.
  • If you prefer a firmer frosting, reduce the heavy cream to 1 tablespoon.
  • You can chill the cookie dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.

Nutrition

Find it online: https://kingscook.com/tiramisu-cookies-recipe-easy-homemade/