Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

ByJulia
Jump to Recipe· 4.7 from 27 reviews

If you’re a coffee lover with a sweet tooth, you’re going to fall head over heels for my Coffee Tiramisu Cookies with Mascarpone Frosting Recipe. Imagine biting into soft, chewy coffee-infused sugar cookies topped with a luscious mascarpone frosting that tastes just like your favorite tiramisu dessert. Trust me, this recipe is fan-freaking-tastic – and I’m here to walk you through every step, so you nail it perfectly the first time!

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Why This Recipe Works

  • Perfect Balance of Flavors: The espresso powder infuses the cookies and frosting with deep coffee flavor without bitterness.
  • Soft, Chewy Cookies: Using cornstarch alongside flour keeps the cookies delightfully tender and chewy, just like tiramisu ladyfingers.
  • Light yet Rich Frosting: Mascarpone pairs with whipped cream for a frosting that’s creamy but not heavy, perfectly complementing the coffee notes.
  • User-Friendly Process: No complicated layering or soaking, this cookie recipe is accessible for bakers of all levels.
Coffee Tiramisu Cookies, coffee dessert recipes, mascarpone frosting cookies, espresso flavored cookies, tiramisu-inspired treats - The image shows seven round cookies on a black wire cooling rack placed over a white marbled surface. Six cookies have a smooth and creamy light beige frosting swirled on top, with each swirl giving a soft texture look. One cookie stands out with a darker, chocolate-colored frosting that has a drier, thicker texture and a dusting of cocoa powder on top. The cookies are evenly spaced except for one chocolate-frosted cookie placed near the bottom left. The overall arrangement and lighting make the frosting look soft and inviting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Coffee Tiramisu Cookies with Mascarpone Frosting Recipe plays a special role in creating those dreamy textures and flavors you’ll love. Plus, I’ve included some tips to help you shop for the best quality ingredients without breaking a sweat.

Coffee Tiramisu Cookies, coffee dessert recipes, mascarpone frosting cookies, espresso flavored cookies, tiramisu-inspired treats - Flat lay of a small mound of unsalted butter with a slightly softened texture, a small white ceramic bowl filled with dark brown instant espresso powder, a neat pile of fine all purpose flour, a small heap of white cornstarch powder, a small heap of baking powder crystals, a small heap of baking soda powder, a modest pile of white granulated sugar, one large whole egg with a smooth clean shell, a small white ceramic bowl of pale golden vanilla extract, a chunk of cold creamy mascarpone cheese, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of cocoa powder with a rich dark brown color, a small white ceramic bowl filled with cold heavy whipping cream with gentle ripples on the surface, all ingredients perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Melting the butter and mixing it with espresso powder helps infuse every bite with coffee flavor while keeping the cookies tender.
  • Instant Powder Espresso: I always recommend instant powder over brewed coffee here because it gives that intense coffee aroma without extra moisture that could ruin your dough.
  • All-Purpose Flour: The backbone of your cookie dough, ensuring structure and chewiness with the help of cornstarch.
  • Cornstarch: This ingredient is my secret weapon for soft cookies—it tenderizes by absorbing some moisture and cutting gluten.
  • Baking Powder & Baking Soda: They work together to give your cookies a slight lift and make sure they don’t turn out dense.
  • Granulated Sugar: Sweetens the cookies and contributes to that slight crispness on the edges.
  • Egg: Adds moisture and binds everything together—remember to let it come to room temperature for better mixing.
  • Vanilla Extract: Balances the coffee flavor with subtle warmth and sweetness.
  • Mascarpone Cheese: The star of the frosting, providing its signature creamy, tangy richness. Be sure it’s cold before whipping for the best texture.
  • Powdered Sugar: Sweetens the frosting without graininess and helps achieve a silky smooth consistency.
  • Heavy Whipping Cream: Whipped into the mascarpone to lighten up the frosting, making it luscious yet fluffy.
  • Cocoa Powder: For dusting—adds that classic tiramisu finishing touch with a hint of bitterness to contrast the sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Coffee Tiramisu Cookies with Mascarpone Frosting Recipe is. Whether you want to amp up the coffee punch or switch up the frosting, there’s lots of room to make it your own. Here are some ideas to inspire you:

  • Extra Espresso Kick: I sometimes double the espresso powder in the frosting when I’m in major need of a coffee fix—it deepens the flavor without making things bitter.
  • Dairy-Free Option: If you want to avoid dairy, swap mascarpone for dairy-free cream cheese and heavy cream for coconut cream—though the frosting texture will be a bit different, it’s surprisingly tasty.
  • Chocolate Lovers: Stir mini chocolate chips into the cookie dough or sprinkle shaved dark chocolate on top of the frosting for a mocha twist.
  • Presentation Twist: Pipe the frosting with a star tip for a fancier look when entertaining guests.

Step-by-Step: How I Make Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

Step 1: Infuse Butter with Espresso

Start by melting your unsalted butter gently, then whisk in the instant espresso powder until fully dissolved. This step is key for making the coffee flavor shine through every bite. Pop the espresso butter into the fridge for about 10 minutes to firm up—it will help when mixing into your dough later. I always make sure it’s not too cold or solid, but cool enough so it doesn’t melt my sugar prematurely.

Step 2: Mix Dry Ingredients Thoroughly

While your oven is warming up, whisk together flour, cornstarch, baking powder, baking soda, and salt in a bowl. This ensures your dry ingredients are well combined and evenly distributed, which makes the dough easier to mix and results in a consistent texture in every cookie.

Step 3: Combine Butter, Sugar & Egg

In a large bowl, whisk the cooled espresso butter together with granulated sugar until it looks creamy and well combined. Then add in the egg and vanilla extract, stirring until everything is smooth. This is when your dough starts coming together, so be patient and don’t rush—if your butter isn’t the right temperature, things can separate here.

Step 4: Fold in Dry Ingredients Gently

Add your dry ingredients in two batches, stirring gently after each addition just until combined. Overmixing will create tough cookies, so stop as soon as the flour disappears. The dough will be soft and workable, perfect for shaping into cookies.

Step 5: Rest Dough & Preheat Oven

Before you bake, cover the dough and let it rest as your oven preheats to 375°F (190°C) for about 30 minutes. This pause helps the ingredients settle and improves the texture and flavor of the cookies—trust me, it’s worth the wait!

Step 6: Scoop and Bake

Use a medium cookie scoop (about 2 tablespoons) to portion out dough balls onto a parchment-lined baking sheet, spacing them around 3 inches apart. Bake for 10-12 minutes until the edges are set and the centers puff up slightly. Keep an eye on them—they’ll still be soft when done, and that’s exactly what you want!

Step 7: Cool Cookies Before Frosting

Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely. It’s crucial to frost only once they’re completely at room temperature so your frosting doesn’t melt or slide off.

Step 8: Whip Up Espresso Mascarpone Frosting

On low speed, whip the cold mascarpone cheese until smooth. Then add espresso powder, vanilla extract, and powdered sugar, mixing gently until combined. Slowly add the cold heavy cream while whisking on low, then crank it up to medium and whip for 2-3 minutes until you get light, silky, fluffy frosting. This step is where magic happens—don’t rush it!

Step 9: Frost and Finish with Cocoa

Spread a generous 1-2 tablespoons of mascarpone frosting on each cooled cookie using the back of a spoon or an offset spatula. Finish with a dusting of cocoa powder for that elegant tiramisu vibe. These cookies look as irresistible as they taste!

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Pro Tips for Making Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

  • Espresso Powder Amount: Start with the recipe’s amount, but taste the frosting batter and add a pinch more if you want an extra bold coffee kick.
  • Butter Temperature: Don’t use hot melted butter—cool it until just melted but still warm to the touch for proper dough texture.
  • Cookie Size Matters: Using a cookie scoop helps keep all your cookies uniform size, so they bake evenly and look professional.
  • Frosting Freshness: Always whip mascarpone frosting just before using for best fluffiness and to avoid it breaking down.

How to Serve Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

Coffee Tiramisu Cookies, coffee dessert recipes, mascarpone frosting cookies, espresso flavored cookies, tiramisu-inspired treats - The image shows a close-up view of round pastries with a light tan base layer that looks soft. Each pastry has a thick, swirled layer of creamy light brown frosting on top. The frosting is dusted heavily with dark brown cocoa powder, which also shadows and spreads around the white marbled surface beneath the pastries. The texture of the frosting is smooth with visible swirls and peaks. The scene is bright and clear, highlighting the contrast between the light frosting and the dark cocoa powder. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple dusting of unsweetened cocoa powder to finish these cookies—it adds that classic bittersweet contrast and makes each cookie look like it was crafted in a fancy cafe. Sometimes, I sprinkle a few finely chopped dark chocolate shavings on top for a little extra indulgence.

Side Dishes

Pair these cookies with a steaming cup of espresso, cappuccino, or even a cold brew to echo the rich coffee flavors. For brunch or dessert tables, they go wonderfully alongside fresh berries or a light fruit salad to balance the richness.

Creative Ways to Present

For parties, I’ve arranged these cookies on tiered serving trays dusted with cocoa powder and garnished with fresh mint leaves. Another favorite is individually plating them with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for autumn vibes.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store these tiramisu cookies in an airtight container in the fridge. They’ll keep fresh and creamy for up to five days, perfect for gradual indulgence or unexpected guests. Unfrosted cookies can hang out at room temperature for a day or two, but frosting always means refrigeration.

Freezing

Freezing is totally doable! I freeze the cookies without frosting laid flat in a single layer inside freezer bags. When ready, I thaw completely and then whip up a fresh batch of mascarpone frosting to pipe on—trust me, frosting holds up better fresh. This way, you can enjoy your cookies anytime without last-minute stress.

Reheating

Since these cookies are best enjoyed fresh or chilled, I don’t recommend reheating after frosting. But if you prefer warm cookies, warm them gently for 5-10 seconds in the microwave before frosting separately—that way you don’t risk melting your mascarpone frosting.

FAQs

  1. Can I use brewed coffee instead of espresso powder for this recipe?

    While brewed coffee adds moisture, it can affect the cookie dough’s texture and result in softer, less sturdy cookies. Instant espresso powder is preferred because it provides concentrated coffee flavor without extra liquid, ensuring the dough bakes up perfectly chewy.

  2. What’s the best way to keep mascarpone frosting from breaking?

    Use cold mascarpone and chilled heavy cream straight from the fridge, and whip slowly at first to gently incorporate air. Avoid overwhipping, as mascarpone can curdle if handled roughly or left at room temperature too long.

  3. How long will Coffee Tiramisu Cookies with Mascarpone Frosting stay fresh?

    Frosted cookies will stay fresh in the fridge for up to 5 days when stored in an airtight container. Unfrosted cookies can last 1-2 days at room temperature, but for best texture, frost just before serving.

  4. Can I bake these cookies ahead of time?

    Absolutely! Bake and cool the cookies fully, then store them in an airtight container at room temperature for 1-2 days or freeze for longer storage. Add frosting just before serving to keep it fresh and fluffy.

Final Thoughts

Honestly, this Coffee Tiramisu Cookies with Mascarpone Frosting Recipe feels like a little slice of my favorite Italian dessert reimagined into a handheld treat. It’s reached that sweet spot where buttery, coffee, and creamy flavors mingle perfectly in every bite. Whether you bake these for a cozy afternoon with friends or to wow at your next gathering, they never fail to impress. I hope you’ll give them a try and fall in love just like I did—because after all, life’s just better with a little tiramisu in your cookie jar!

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Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 27 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Delight in these soft and chewy Tiramisu Cookies, infused with rich espresso flavor and topped with a luscious mascarpone frosting. Perfectly balanced with a dusting of cocoa powder, these cookies bring the essence of the classic Italian dessert into a bite-sized treat that’s easy to make and irresistible to enjoy.

Ingredients

Units Scale

Coffee Sugar Cookies

  • 1 cup (226 g) unsalted butter
  • 1 tablespoon instant powder espresso
  • 2 1/2 cups (300 g) all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (300 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 teaspoon (5 ml) vanilla extract

Espresso Mascarpone Frosting

  • 8 oz. mascarpone cheese, cold
  • 1 1/2 cups (180 g) powdered sugar
  • 2 teaspoons instant powder espresso
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (237 ml) cold heavy whipping cream
  • 2 tablespoons (10 g) cocoa powder for dusting

Instructions

  1. Prepare espresso butter: In a small bowl, melt the unsalted butter and whisk in the instant espresso powder until fully combined. Transfer the mixture to the fridge and cool for about 10 minutes until slightly firm but still spreadable.
  2. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
  3. Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until thoroughly combined and creamy. Add the egg and vanilla extract, whisking until smooth and incorporated well.
  4. Incorporate dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients in batches, mixing just until combined to avoid overworking the dough.
  5. Preheat oven and rest dough: Preheat the oven to 375 F (190 C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper. Let the dough rest while the oven preheats for 30 minutes to improve texture.
  6. Form and bake cookies: Using a medium cookie scoop (2 tablespoons), portion dough onto the prepared baking sheet spaced about 3 inches apart. Bake in the preheated oven for 12 minutes or until edges are set and centers slightly puffed but still soft.
  7. Cool cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely to room temperature before frosting.
  8. Prepare mascarpone frosting: Using a mixer on low speed, whisk the cold mascarpone cheese until smooth. Add espresso powder, vanilla extract, and powdered sugar; mix until well combined.
  9. Whip cream into frosting: With the mixer still on low, slowly pour in the cold heavy whipping cream, then increase speed to medium and whip for 2-3 minutes until the frosting is light, fluffy, and spreadable.
  10. Assemble and garnish: Spread 1 to 2 tablespoons of mascarpone frosting onto each cooled cookie using the back of a spoon or icing spatula in a smooth circular motion. Dust the frosted cookies with cocoa powder and serve immediately or refrigerate.

Notes

  • Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
  • Unfrosted cookies can be kept in an airtight container at room temperature for 1 to 2 days.
  • For best flavor, use freshly brewed or high-quality instant espresso powder.
  • If mascarpone cheese is too soft, chill briefly before whisking to help achieve the desired frosting texture.
  • Allowing the cookie dough to rest in the fridge before baking improves chewiness and flavor depth.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 80 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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