7 Easy Tiramisu Cookies That Will Make You Look Like a Pro Baker

You know what’s funny? I never thought I’d be the type of person to get excited about tiramisu cookies. But here we are, and honestly, these little treats have completely changed how I think about dessert.

It all started when my neighbor brought over some store-bought tiramisu from the grocery store. Don’t get me wrong, it was okay, but I kept thinking there had to be a better way to get those amazing coffee and cream flavors without all the fuss of making a whole tiramisu. That’s when I stumbled onto the idea of tiramisu cookies – and let me tell you, it was a game changer.

These cookies give you everything you love about traditional tiramisu, but in a way that’s so much easier to make and share. Plus, you can actually hold them in your hand without worrying about making a mess. Sometimes the best ideas are the simplest ones, right?

Why Do Tiramisu Cookies Work So Well? The Simple Science Behind the Magic

Here’s the thing about tiramisu cookies – they work because we’re basically taking all the good parts of tiramisu and putting them in cookie form.

Regular tiramisu has those soft ladyfinger cookies soaked in coffee, then there’s that creamy mascarpone layer, and finally a dusting of cocoa powder on top. When you make tiramisu cookies, you’re getting those same flavors but in a way that’s much more practical.

The coffee flavor comes right in the cookie dough, so you don’t have to worry about soaking anything. The mascarpone cream becomes a filling that you can pipe or spread between two cookies. And that cocoa powder? Still goes right on top where it belongs.

I’ve tried making these cookies probably a dozen different ways, and I can tell you that the secret is getting the coffee flavor just right. Too little and they taste like regular cookies. Too much and they’re bitter. You want that perfect balance where the coffee complements the sweetness instead of fighting with it.

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What Makes These Different from Regular Cookies

The main thing that sets this apart is how we handle the moisture and flavors.

Most cookies are pretty straightforward – you mix everything together, bake them, and you’re done. With tiramisu cookies, we need to think about how to get that signature tiramisu taste. We’ll use real espresso (skip the instant coffee if you can!), and be careful with how much liquid goes into the dough.

The other thing that makes these special is the filling. While you could eat the cookies plain, the mascarpone filling is what really makes them taste like tiramisu.  It’s like getting all the deliciousness of a cake, but in a cookie.

If you’re interested in other Italian-inspired treats, you might want to check out our Italian lemon cake recipe for another delicious option.

What You’ll Need

Simple Ingredients for Amazing Tiramisu Cookies

Making tiramisu cookies doesn’t require any fancy ingredients you can’t find at a regular grocery store. Here’s what you’ll need to make about 24 cookies:

For the Cookies	How Much	Why You Need It
All-purpose flour	2 cups	The base of your cookies
Butter (softened)	1 cup	Makes them tender and rich
White sugar	¾ cup	Sweetness and texture
Brown sugar	¼ cup	Extra flavor and softness
Eggs	2 large	Holds everything together
Vanilla	1 teaspoon	Adds warmth to the flavor
Strong coffee (cooled)	¼ cup	The tiramisu coffee taste
Instant espresso powder	2 tablespoons	Boosts the coffee flavor

For the Filling	How Much	What It Does
Mascarpone cheese	8 ounces	The signature tiramisu creaminess
Heavy cream	½ cup	Makes the filling lighter
Powdered sugar	1 cup	Sweetens and thickens
Vanilla	1 teaspoon	Rounds out the flavor

A quick note about mascarpone – it’s usually near the fancy cheeses in your grocery store. Don’t substitute cream cheese if you can help it. The flavor really is different.

The coffee part is pretty important for tiramisu cookies. I like to brew a strong cup of coffee and let it cool completely before using it. If you have espresso, even better, but regular strong coffee works fine too.

Shopping Tips That Actually Matter

When you’re buying mascarpone, check the expiration date carefully. It goes bad faster than you’d think. Also, make sure your butter is actually softened – not melted, not cold, but soft enough that you can press your finger into it easily.

For the coffee, stronger is better. If you normally drink your coffee on the weaker side, make it stronger for these tiramisu cookies. You want that coffee flavor to come through clearly.

How to Make Tiramisu Cookies: Step by Step

Okay, let’s walk through this together. It’s really not as complicated as it might seem.

Making the Cookie Dough

First, you want to cream your butter and both sugars together. This means beating them with a mixer until the mixture gets lighter in color and fluffy looking. This usually takes about 5 minutes, and it’s important because it makes your tiramisu cookies tender instead of tough.

Next, add your eggs one at a time, mixing well after each one. Then add the vanilla. In a separate small bowl, combine your cooled coffee and espresso powder, stirring until the powder fully dissolves.

Now it’s time to add the flour. Add about a third of it, mix it in, then add half of your coffee mixture. Mix in about a third of it, then add the rest of the coffee, and finally, the remaining flour. Don’t overmix once you add the flour – just mix until everything comes together.

The dough might seem a little soft, and that’s okay. Wrap it up and stick it in the fridge for at least an hour. This makes it easier to work with and helps the cookies hold their shape when you bake them.

Actually Baking the Cookies

When you’re ready to bake, preheat your oven to 350°F. Line your baking sheets with parchment paper – trust me on this one, it prevents sticking and makes cleanup so much easier.

Scoop the dough into balls about the size of a golf ball and place them on your baking sheets with some space between them. They’ll spread a little bit while baking.

Time	What’s Happening	What to Look For
0-5 minutes	Cookies start to set	Dough stops looking wet
5-8 minutes	Edges begin browning	Light golden color on edges
8-12 minutes	Almost done	Centers still look slightly soft
After baking	Cooling on pan	Cookies firm up as they cool

Bake for about 10-12 minutes. The centers should still look just a tiny bit underdone when you take them out – they’ll finish cooking on the hot pan. Let them cool completely before you add any filling.

Making the Mascarpone Filling

While your cookies are cooling, make the filling. Beat the mascarpone in a bowl until it’s smooth – be gentle, because if you beat it too hard it can get grainy. In another bowl, whip the heavy cream until it forms soft peaks, then fold it into the mascarpone along with the powdered sugar and vanilla.

This filling is what makes these tiramisu cookies special. It’s creamy and rich, just like the filling in traditional tiramisu.

Fun Ways to Change Up Your Tiramisu Cookies

Once you get the basic recipe down, there are so many ways to make these tiramisu cookies your own.

Pistachio-Tiramisu Version

Pistachio-tiramisu cookies are absolutely delicious. To add a pistachio twist, simply replace about ¼ cup of the flour with finely ground pistachios, and then mix some chopped pistachios into the dough. The nutty flavor works really well with the coffee, and they look beautiful with those little green flecks.

Limoncello Twist

For limoncello tiramisu cookies, replace a couple tablespoons of the coffee with limoncello and add some lemon zest to both the cookies and the filling. These are perfect for summer – they’re still got that tiramisu feel but with a bright, citrusy twist.

Simple Matcha Version

Matcha tiramisu cookies might sound a little unusual, but trust me on this! To make them, just swap the espresso powder for matcha powder. Remember to use a bit less matcha, as its flavor is quite strong. You’ll find that its earthy taste actually pairs wonderfully with the sweet mascarpone filling

Quick and Easy Option

If you want an easy tiramisu recipe that’s not quite cookies but captures the same idea, you can buy ladyfinger cookies from the store, brush them with strong coffee, and sandwich them with the mascarpone filling. It’s not technically tiramisu cookies, but it’s fast and tastes great.

Sometimes when I’m short on time but still want something special, this shortcut version is exactly what I need.

For more Mediterranean-inspired treats, our vegan lemon olive oil cake is another great option that pairs well with coffee.

How to Store Your Tiramisu Cookies So They Stay Perfect

Let me share what I’ve learned about keeping these tiramisu cookies fresh.

Short-Term Storage

If you’ve made tiramisu cookies with the filling, you need to keep them in the refrigerator. The mascarpone filling contains dairy and won’t stay good at room temperature. Put them in a container with a tight lid and they’ll be good for about 3 days.

The cookies actually get better after a day in the fridge because the flavors have time to blend together. Just like regular tiramisu, they’re often better the next day.

Planning Ahead

You can make the cookies ahead of time and freeze them before adding the filling. They freeze really well for up to 3 months. When you want to serve them, just thaw them out and add fresh filling.

Storage Method	How Long	What to Know
Room temp (no filling)	1 week	Keep in airtight container
Fridge (with filling)	3 days	Flavors improve over time
Freezer (no filling)	3 months	Thaw completely before filling
Freezer (with filling)	Don’t do it	Mascarpone gets weird texture

I learned the hard way that mascarpone doesn’t freeze well. The texture gets all separated and grainy.

Making Them for a Party

If you’re making tiramisu cookies for a party, I’d suggest baking the cookies a day or two ahead and storing them in an airtight container. Then make the filling and assemble everything the day of your party. This way the cookies are fresh but you’re not stressed trying to do everything at once.

You might also want to check out our Mediterranean breakfast bowl for other make-ahead entertaining ideas.

Common Questions About Tiramisu Cookies

What are the cookies in tiramisu called? Traditional tiramisu uses ladyfinger cookies, also called savoiardi. These are light, airy cookies that soak up the coffee mixture really well while still holding their shape.

What type of cookie is used in tiramisu? Ladyfingers are the classic choice. They’re made from a sponge cake-like batter that’s piped into finger shapes and baked until they’re crisp on the outside but still soft inside.

What is a substitute for ladyfingers in tiramisu? You can use pound cake cut into strips, sponge cake, or even graham crackers if you’re in a pinch.The texture won’t be quite the same, but it can still work out well.

Is tiramisu a cake or cookie? Traditional tiramisu isn’t really either – it’s a layered dessert made with cookies, cream, and coffee. Tiramisu cookies are a modern take that puts all those flavors into actual cookie form.

Is tiramisu healthy? Let’s be honest – tiramisu isn’t health food. It’s got a lot of sugar, butter, and cream. But as an occasional treat, it’s not going to hurt you. Everything in moderation, right?

Is there alcohol in tiramisu? Some traditional recipes use a little coffee liqueur or marsala wine, but our tiramisu cookies recipe doesn’t use any alcohol. They’re family-friendly and still taste amazing.

What’s Actually in These Cookies: The Nutrition Facts

I think it’s good to know what you’re eating, even when it’s a treat.

Each tiramisu cookie with filling has about:

• Calories: 185
• Fat: 12 grams (mostly from the butter and mascarpone)
• Carbs: 18 grams (from the flour and sugars)
• Sugar: 14 grams
• Protein: 3 grams
• Sodium: 45 milligrams

These aren’t diet cookies, obviously, but they’re not terrible either. I find that one really good tiramisu cookie satisfies me more than eating a bunch of store-bought cookies that don’t taste as good.

The key is enjoying them mindfully instead of mindlessly munching through a whole batch.

Why I Think You’ll Love Making Tiramisu Cookies

After making these tiramisu cookies dozens of times, I can honestly say they’ve become one of my go-to recipes.

There’s something really satisfying about taking a fancy dessert like tiramisu and making it into something more casual and approachable. Tiramisu cookies give you all those amazing flavors – the coffee, the cream, the sweetness – but in a form that’s so much easier to make and serve.

I’ve brought these to potlucks, made them for neighbors, and served them at dinner parties. They always get compliments, and people are always surprised when I tell them they’re not that hard to make.

The best part is how flexible they are. You can make the basic version, or try the pistachio-tiramisu variation, or experiment with the limoncello tiramisu twist. Each version has its own personality, but they all have that signature tiramisu taste that people love.

Plus, there’s something kind of magical about biting into what looks like a regular cookie and getting those complex tiramisu flavors.

Let’s Keep the Conversation Going: Share Your Cookie Adventures

Tell Me About Your Baking Experiences

I’d love to hear how your tiramisu cookies turn out!

Did you try the matcha tiramisu version? How did the limoncello tiramisu cookies work for you? Or maybe you came up with your own twist that I haven’t thought of yet?

Once you’ve tried it, leave a comment and let me know how it turned out! . Did you run into any problems? Did you discover any tricks that made them even better? I’m always learning new things from other home bakers, and your experiences might help the next person who tries this recipe.

Keep Exploring Mediterranean Flavors

If these tiramisu cookies got you interested in more Mediterranean-inspired treats, there are lots of other recipes to explore. There’s always something new to learn and enjoy, from classic methods to fresh ideas.Ready to start baking? Save this recipe, get your ingredients together, and let’s make some delicious tiramisu cookies. And remember – even if they don’t turn out perfect the first time, they’ll probably still taste pretty good!