Espresso Tiramisu Cookies Recipe

If you’re a coffee lover like me, you’re going to flip over this Espresso Tiramisu Cookies Recipe. Imagine soft, chewy coffee-infused cookies paired with a luscious mascarpone frosting that sings with espresso flavor — basically, a handheld tiramisu experience you can enjoy anytime. I’m excited to share this recipe with you because it’s one of those desserts that just shines in simplicity yet feels so indulgent. Ready to make your kitchen smell like a cozy Italian café? Let’s dive in!

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Ingredients & Why They Work

The magic of this Espresso Tiramisu Cookies Recipe lies in mixing familiar baking staples with that special espresso touch, which elevates every bite. When you pick your ingredients, opt for fresh, high-quality mascarpone and good instant espresso powder for the best results.

• Unsalted Butter: Melting and cooling it with espresso powder helps infuse the flavor right into your cookie dough for that signature coffee taste.
• Instant Espresso Powder: This ingredient packs the espresso punch without the liquid mess — I’ve tried real brewed coffee, but the powder is so much neater and more intense.
• All-Purpose Flour: The base of the cookie dough — make sure to level your flour properly to keep the texture light.
• Cornstarch: Keeps the cookies soft and tender by lightening the flour mixture — it’s a trick I learned making soft cookies that really works here.
• Baking Powder & Baking Soda: Help the cookies rise just enough to be chewy, not cakey.
• Granulated Sugar: Sweetens without overwhelming the coffee flavor or the frosting.
• Egg & Vanilla Extract: Provide structure and complexity to the dough.
• Mascarpone Cheese: The star of the frosting, add it cold and fresh for the creamiest, most authentic tiramisu vibe.
• Powdered Sugar: For a smooth, no-grainy frosting that melts beautifully over the cookies.
• Heavy Whipping Cream: Whipped until fluffy to lighten the mascarpone frosting — don’t skip chilling this for best results.
• Cocoa Powder: A dusting on top mimics the classic tiramisu dusting and adds a slightly bitter balance.

Tweak to Your Taste

I love customizing this Espresso Tiramisu Cookies Recipe to match my mood or occasion. You can easily tweak the coffee intensity or the frosting’s sweetness based on what you prefer. It’s perfectly adaptable, so don’t be shy about experimenting!

• Double the Espresso: Once I really craved a stronger coffee hit, so I added extra espresso powder to the frosting and dough, which gave it a bold, adult flavor.
• Chocolate Drizzle: For a festive touch, I’ve drizzled melted dark chocolate over the frosted cookies — it’s a crowd-pleaser for holidays.
• Dairy-Free Swap: Using coconut cream instead of heavy cream and a dairy-free cream cheese can work if you want a vegan feel, though the mascarpone flavor is unique.
• Almond Extract: A tiny splash in the dough adds a lovely nutty note that complements the coffee beautifully.

Step-by-Step: How I Make Espresso Tiramisu Cookies Recipe

Step 1: Infuse Butter with Espresso

Start by melting the unsalted butter gently and whisk in the instant espresso powder right away to let the flavor marry smoothly. Then pop this mix in the fridge for about 10 minutes — this helps the butter firm up without hardening, so it mixes better with your other ingredients.

Step 2: Mix Dry Ingredients Thoroughly

In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt until they’re combined well — this ensures even rising and a consistent crumb in your cookies.

Step 3: Combine Wet Ingredients

In a large bowl, mix the cooled espresso butter with granulated sugar until smooth and creamy. Then add the egg and vanilla extract and blend until everything is silky. This mixture should feel soft but not runny.

Step 4: Bring It All Together

Gently stir about half the dry ingredients into the wet mixture, then add the rest — this helps prevent overmixing and keeps your cookies tender, not tough. Once the dough looks uniform, cover and let it rest while you preheat the oven to 375°F (190°C) for about 20-30 minutes.

Step 5: Scoop and Bake

Using a medium cookie scoop (roughly 2 tablespoons), place dough balls about 3 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until cookie edges are set but the centers stay a bit puffy — that soft middle is key. Let them cool 5 minutes on the sheet, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Mascarpone Frosting

On low speed, whip the cold mascarpone cheese until smooth. Add the espresso powder, vanilla, and powdered sugar, mixing well. Then slowly add cold heavy cream while mixing on low, then speed up to medium and whip for 2-3 minutes until the frosting is light, airy, and fluffy. This frosting is what turns these cookies into a tiramisu-inspired treat.

Step 7: Frost and Finish

Spread 1 to 2 tablespoons of mascarpone frosting on each cookie using the back of a spoon or a small spatula, swirling gently for a pretty finish. Finally, dust cocoa powder over the top right before serving for that classic tiramisu look and a slight chocolate bitterness that balances the sweetness perfectly.

How to Serve Espresso Tiramisu Cookies Recipe

Garnishes

I like garnishing these cookies with a little extra dusting of high-quality cocoa powder, sometimes even a sprinkle of finely grated dark chocolate or a few espresso beans for a delightful crunch. It makes them look beautiful and adds a bit of texture contrast that’s so satisfying.

Side Dishes

These cookies are stellar on their own, but I enjoy pairing them with a nice cappuccino or even a scoop of vanilla gelato for a more indulgent treat. They also make a fantastic afternoon pick-me-up alongside a nice cup of hot tea.

Creative Ways to Present

For special occasions, stack these cookies like mini tiramisus on pretty dessert plates or arrange them in a circle with frosting piped decoratively on top. I’ve even served them as cookie sandwiches with frosting inside, which dazzled guests and offered a fun twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), keep the frosted cookies in an airtight container in the fridge for up to 5 days. I learned that storing them unfrosted at room temp for a day or two is fine, but the frosting loves the chill. Just make sure you cover them loosely so the frosting doesn’t absorb fridge smells.

Freezing

I’ve frozen both the baked cookies and the frosting separately. For best results, freeze cookies unfrosted in a single layer inside a freezer bag, then thaw before frosting and serving. The frosting can be frozen in an airtight container and whipped again slightly after thawing to revive its fluffiness.

Reheating

To warm leftovers, bring frozen cookies to room temperature and gently heat in the microwave for about 10 seconds before frosting — this brings out the espresso aroma wonderfully but don’t melt the frosting by heating too long!

FAQs

Final Thoughts

Making this Espresso Tiramisu Cookies Recipe always feels like a little coffee shop day in my kitchen, and sharing them with friends gets everyone chatting about their love for coffee and sweets. They’re surprisingly easy to make, yet look and taste like you spent hours crafting an elegant dessert. I hope you love how these cookies come together as much as I do — trust me, once you try them, they’ll be your new go-to for a cozy treat or dinner party wow-factor. Give this recipe a whirl and enjoy every blissful bite!

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