Tiramisu cookies with a soft brown sugar coffee cookie base, and mascarpone whipped cream on top.
This post may contain affiliate links, please read the privacy policy for details. // This post is sponsored by PapaNicholas Coffee. All opinions are my own.
tiramisu cookies
Hello hello! Today we’re turning one delicious dessert (tiramisu) into another delicious dessert (tiramisu, but in cookie form.) It all starts with a super soft, melt-in-your-mouth brown sugar coffee cookie, and it gets topped with a super rich and fluffy mascarpone whipped cream.
There’s not much. more to say about these other than that they are *super* delicious. So let’s get into the recipe! 🙂
why you’ll love these tiramisu cookies:
- Tiramisu: tiramisu is already a delicious dessert, so of course it makes for a delicious cookies.
- The softest brown sugar cookie: these use my base brown sugar cookie recipe that you’ll see a few times on my blog, because it’s truly *so* delicious and perfect.
- Mascarpone whipped cream: essentially an eggless version of classic tiramisu filling.
papanicholas coffee
My favorite brand of coffee is PapaNicholas Coffee, so it’s perfect that I get to work with them! I use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you. Today I partnered up with PapaNicholas Coffee for these delicious tiramisu cookies and used their Italian Espresso Coffee Grounds which is extra bold with notes of dark cocoa & a rich mouth feel. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!.
expert baking tips
Weigh your ingredients
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the recipe to give them time to come to room temperature.
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for tiramisu cookies:
tiramisu cookies:
- All purpose flour: for structure and chewiness. AP flour ranges from about 10-12% protein. If you use a flour closer to 10%, the cookies will be slightly less chewy. I use and love King Arthur Flour, which is 11.7% protein.
- Baking powder: for helping the cookies rise. Most baking powder is, but make sure your baking powder is “double acting.”
- Salt: to help balance and bring out the sweetness of the cookies
- Coffee grounds: for flavor! I used PapaNicholas Italian Espresso Coffee Grounds – but you can use your favorite coffee grounds here.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Light brown sugar: for sweetness and for moisture.
- Vanilla: for flavor.
- Egg: for binding and for moisture.
mascarpone whipped cream:
- Mascarpone: a rich and creamy base for the frosting.
- Vanilla: for flavor, you can use extract or vanilla bean paste.
- Granulated sugar: for a bit of sweetness.
- Heavy whipping cream: to make the cream light and fluffy.
- Dutch processed cocoa powder: for dusting on top of the cookies – any cocoa will work here, but dutch processed is my favorite!
how to make tiramisu cookies
Below are a few images of what the process of making these cookies looks like. As always you can find the full recipe at the end of the blog post.
- Start with the cookie dough – beat together the butter and sugar.
- Then beat in the egg and vanilla.
- Then mix in the dry ingredients, and chill the cookie dough.
- Once the dough has chilled, scoop it out and bake the cookies.
- Make the mascarpone whipped cream.
- Once the cookies have completely cooled to room temperature, frost them with the mascarpone whipped cream and dust them with cocoa powder. Serve and enjoy!
tiramisu cookies recipe q&a
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
do I need to use coffee grounds?
If you’re a little worried about putting coffee grounds in your cookies, or if you don’t have any – you can use 2 tsp. of instant espresso or instant coffee in place of the coffee grounds.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again. I would recommend waiting to make the mascarpone whipped cream until you would like to bake and frost the cookies.
store the cookies in the fridge
Store them in an airtight container in the fridge for up to 3 days. They are delicious cold, but if you’re not a fan of cold cookies, you can let them sit out at room temperature for 30-60 minutes before eating them.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Tiramisu Cookies
Ingredients
Coffee Brown Sugar Cookies
- 150 g light brown sugar (¾ c.)
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 1 egg
- 1 tsp. vanilla extract
- 160 g all purpose flour (1 ⅓ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- 1 ½ tbsp. coffee grounds
Mascarpone Whipped Cream
- 100 g mascarpone (¼ c. + 3 tbsp.)
- 2 tsp. granulated sugar
- ½ tsp. vanilla extract
- 100 g heavy whipping cream (¼ c. + 3 tbsp.)
- cocoa powder for dusting
Instructions
Coffee Brown Sugar Cookies
- Add the brown sugar and butter to a medium sized mixing bowl, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)
- Add in the egg and vanilla and beat until well combined (~1 min.)
- Add in the flour, baking powder, salt, and coffee grounds. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.
- Cover the bowl then place in the fridge to chill for at least 30 minutes.*
- Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet, spacing them apart to allow room for spreading.
- Bake for 10-12 minutes, until the sides of the cookies just start to turn golden brown, and the top of the cookies looks just slightly wet. Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
- Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.
Mascarpone Whipped Cream
- Once the cookies fully cool to room temperature, make the mascarpone whipped cream. In a small mixing bowl with a hand mixer or by hand, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.
- Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.
- Transfer the mascarpone whipped cream to a piping bag fitted with a large round tip.
- Pipe the mascarpone whipped cream in little dollops on top of each of the cookies, then dust them with a little bit of cocoa powder. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
So crazy good. I literally got a message the next day saying “I can’t stop thinking about those cookies” about these I brought to a party the night before.
Ah thank you so much Tess, I’m so happy everyone enjoyed them! ☺︎
These cookies are SO easy to make and have a lovely soft, chewy texture. They’re honestly a delight. The flavor is more subtle than I’d initially expected, but it just kept growing on me. I also think they just get better after a day in the fridge, so they’re perfect make ahead cookies to have ready to share. I did find the coffee flavor was a bit too light for my taste (I used espresso powder instead of coffee grounds) and so made a second batch and went from 2 tsp to 2.5ish tsp and thought it was much better. And the cocoa dusting is definitely NOT optional, it really adds the perfect finishing touch. I made ~1.5TBSP cookie balls and ended up with 20 cookies; I didn’t have to reduce the bake time by much and these are absolutely better if slightly undercooked.
I’ll be saving this recipe to make again for sure, they’re just so easy and tasty!
Thank you so much Cat, I’m so happy you liked these cookies! You can never have too much coffee flavor 🤌
Can you provide egg replacement for cookies please
Hi Janvi, I don’t typically bake eggless or with egg replacements, but a flax egg should work great in place of the egg!