Espresso Tiramisu Cookies Recipe

If you’re anything like me and adore the rich, cozy flavors of tiramisu but want something a little more portable and fun, you’re going to love this Espresso Tiramisu Cookies Recipe. Imagine soft, chewy coffee-infused sugar cookies topped with a luscious mascarpone espresso frosting and a gentle dusting of cocoa powder — it’s like a handheld tiramisu dream. Whether you’re making these for a casual coffee date or to impress guests, this recipe is straightforward and genuinely fan-freaking-tastic. Trust me, once you get a whiff of that espresso butter baking, you’ll already be halfway convinced these are a keeper.

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Ingredients & Why They Work

The magic of this Espresso Tiramisu Cookies Recipe lies in the harmonious blend of simple ingredients with that espresso kick. Each component plays a crucial role in crafting the perfect cookie and frosting texture, plus flavor. I recommend using good-quality mascarpone cheese and fresh espresso powder for the best results.

• Unsalted butter: Melting it with espresso powder helps infuse that coffee aroma into every bite of the cookie dough.
• Instant espresso powder: It’s the star ingredient providing intense but smooth coffee flavor — don’t substitute with brewed coffee, it won’t work the same.
• All-purpose flour: Gives structure to keep the cookies soft but sturdy enough to hold the frosting.
• Cornstarch: Adds tenderness and softness to the cookies, preventing them from being too dense.
• Baking powder and baking soda: These ensure the cookies rise slightly and get that light chewiness I love.
• Granulated sugar: Sweetness and that tiny crunch around the edges when baked.
• Egg: Binds everything and adds richness.
• Vanilla extract: Enhances the coffee notes and overall flavor complexity.
• Mascarpone cheese: Provides that signature creamy, tangy tiramisu taste in the frosting.
• Powdered sugar: For smooth, easily whipped frosting that’s not grainy.
• Heavy whipping cream: Whipped into the frosting to give it lightness and airiness.
• Cocoa powder: Dusting on top mimics the classic tiramisu finish with just a slight bitterness.

Tweak to Your Taste

I love making this recipe my own depending on the mood or occasion. You can easily customize the espresso tiramisu cookies recipe to match what you like or what you have on hand—there’s so much room for fun here!

• Less espresso intensity: If you’re not a big coffee fan, I sometimes cut the espresso powder by half in both dough and frosting—still flavorful, just milder.
• Chocolate lovers’ twist: I once added mini chocolate chips into the dough and it created a decadent mocha vibe.
• Dairy-free alternative: For a friend with lactose intolerance, I swapped mascarpone for a coconut cream frosting, which was surprisingly delicious.
• Seasonal spices: If you want a cozy holiday version, adding a pinch of cinnamon or cardamom to the dough adds warmth without overpowering the espresso taste.

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

Step 1: Infuse the Butter with Espresso

Start by melting your unsalted butter gently until fully melted but not browned. Whisk in the instant espresso powder so it dissolves completely, creating a fragrant coffee butter base. Then, pop it into the fridge for about 10 minutes to chill — this helps the espresso flavor stay locked in, and the butter firms up slightly for better mixing with your sugar.

Step 2: Mix Your Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined. This ensures your rising agents are well distributed and prevents clumping, which is important for even cookie texture.

Step 3: Combine Wet Ingredients and Sugar

In your stand mixer or large bowl, blend the espresso-infused butter with granulated sugar until smooth and creamy. Add the room temperature egg and vanilla extract and whisk until everything is seamlessly mixed. This step builds your cookie’s base flavor and texture before you add the dry ingredients.

Step 4: Bring It All Together

Gradually stir in the dry flour mixture in two or three additions, mixing just until you don’t see dry streaks. Over-mixing can make cookies tough, so be gentle here. The dough will be soft but manageable.

Step 5: Chill and Prep for Baking

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Let your dough rest at room temperature for about 30 minutes while the oven heats up — this step helps cookies spread evenly and develop the perfect chewy texture.

Step 6: Scoop and Bake

Using a medium cookie scoop (about 2 tablespoons), portion the dough onto your baking sheet with about 3 inches spacing — these cookies will spread a little. Bake for 10 to 12 minutes, until the edges are set but the centers still look a bit soft and puffed. Resist the urge to overbake; you want them chewy, not crispy.

Step 7: Cool and Frost

Let the cookies rest on the baking sheet for 5 minutes—they continue to set during this time—then transfer them to a wire rack to cool completely. While they cool, whip up the mascarpone frosting. Whisk the cold mascarpone on low speed until smooth, then add the espresso powder, vanilla, and powdered sugar. Slowly blend in the chilled heavy cream, increasing speed to medium until your frosting is light, fluffy, and spreadable.

Step 8: Decorate and Dust

Using a spoon or a spatula, spread 1 to 2 tablespoons of mascarpone frosting onto each cooled cookie in a gentle circular motion. Finally, finish with a dusting of cocoa powder for that classic tiramisu flair. Voilà — your espresso tiramisu cookies are ready to enjoy!

How to Serve Espresso Tiramisu Cookies Recipe

Garnishes

I usually keep it simple with a dusting of unsweetened cocoa powder, but sometimes I add a few finely shaved chocolate curls on top for extra elegance—those little additions always wow my guests without much effort.

Side Dishes

These cookies pair perfectly with a lightly sweetened cappuccino or an iced latte for a delightful afternoon pick-me-up. If you want to serve them at a gathering, a small plate of mixed berries or a smooth panna cotta complements their rich flavor beautifully.

Creative Ways to Present

For a party, I sometimes arrange these cookies on a tiered dessert stand with small espresso cups filled with coffee shots. Another fun idea is to create a tiramisu cookie sampler box with different frosting flavors and let everyone pick their favorite.

Make Ahead and Storage

Storing Leftovers

Once frosted, I place the cookies in a single layer in an airtight container and refrigerate them. They keep beautifully for up to 5 days, and the flavors actually mature a bit, making each bite more flavorful.

Freezing

I have frozen the unfrosted cookies wrapped tightly in plastic wrap and then placed in a freezer bag. They freeze well for up to 2 months; just thaw at room temperature and frost fresh before serving for best texture.

Reheating

If you want to warm the cookies a bit, I recommend reheating unfrosted leftovers in a low oven (around 300°F) for just a few minutes to soften, then adding fresh frosting. Microwaving often melts the frosting too much and ruins the delicate texture.

FAQs

Final Thoughts

This Espresso Tiramisu Cookies Recipe has become one of my absolute favorites when I want to impress without stress. It brings the luxurious, coffee-soaked magic of tiramisu into a cookie you can pop anytime. I hope you enjoy making them as much as I do and find these tips handy as you bake your own batch. Grab your espresso powder, dust off your mixer, and get ready to savor some seriously delicious, comforting cookies with a caffeinated twist—you deserve it!

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