If you like Tiramisu and classic cookies with butter, you will surely love these irresistible Tiramisu Cookies!
They are very easy to make, crispy and chewy and you can frost them with an amazing Tiramisu Frosting that will make them even more scrumptious!
What makes this recipe special
I really love Tiramisu! If you like it as well, why not try also my Tiramisu Macarons or the super easy Berry Tiramisu!
These cookies are something special because they are diversifying the good old Chocolate Chip Cookie, keeping a similar texture but having a more Italian taste experience.
More reasons why you would love them:
- These cookies are great to be served plain or with frosting. Still I recommend you don't skip the frosting as it gives an extra creamy delight!
- They are easy to make with mostly simple ingredients
- They are chewy inside and crispy on the edges
What ingredients you need
- Butter
- Mascarpone: both for the dough and the frosting
- All-purpose flour
- Sugar: brown or white caster sugar
- Cornstarch + water - this is the egg substitute. These cookies are egg-free, like the Lemon Blueberry Cookies and the Raspberry Cookies.
- Granulated or powdered coffee
- Marsala wine: can be substituted by Rum, Cognac or another liqueur
- Baking powder
- Cocoa powder: to sprinkle on top.
- Powdered sugar: for the frosting only
Preparation
Preparing the cookies is easy: you need to mix the ingredients one by one in a large bowl and make a dough.
- Start by whisking the melted butter and sugar, then add the mascarpone and the starch, dissolved in water and Marsala.
- Add the flour, mixed with the baking powder and salt. At the end fold in the powdered (or granulated) coffee.
- You need to leave the dough for about 30 minutes in the fridge. Then make small balls out of it and arrange them on a large baking pan with a sheet of parchment paper.
- Sprinkle with cocoa powder: this step is optional if you are going to frost them.
- Bake for about 10-12 minutes at 350° F/ 180° C.
- The frosting is completely optional but it gives a real Tiramisu feeling and look to the cookies.
- To make it just whisk the mascarpone, powdered sugar, coffee and Marsala very well.
- Use a teaspoon to frost the cooled cookies. Sprinkle with cocoa powder on top and enjoy!
Tips for success
These cookies are really a no-brainer. There are not many possibilities to go wrong with them.
You don't even need a mixer to make them.
My only advice is about baking: place them at the higher part of the oven and bake until the edges become golden brown but the tops are still soft. That way you will achieve that crispy and chewy texture.
Variations
- You can easily make these cookies kids friendly by skipping the coffee or substituting it with instant Orzo coffee or Chicory coffee.
- Alternatively you can add ½ to 1 cup white or dark chocolate chips or chunks.
- You can substitute the alcoholic liqueur or Marsala wine with rum or almond extract or even with vanilla.
Storing
Store the Tiramisu cookies without the frosting for up to 4 days at room temperature, closed in airtight containers.
You can store frosted cookies in the fridge for up to 3 days, again in airtight containers. But I don't recommend you doing this if you have a choice. The best option is to store separately the frosting and the unfrosted cookies in airtight containers in the fridge. Then frost them right before serving them. Otherwise the frosting tends to dry up and doesn't look very fresh.
You can also freeze them for up to 2 months, frosted or not.
You can also freeze the dough: ideally make the cookie balls and freeze them separately so you can bake them right from the freezer.
More about freezing cookies you can learn from the post How to bake a large batch cookies for a crowd.
I am sure you would love these delicious Tiramisu Cookies! If you are a fan of the classic dessert, you might also enjoy my variations:
📝 Recipe
Tiramisu Cookies
Ingredients
For the cookies:
- ⅓ cup/ 75 g butter, melted
- 1 cup/ 100 g/ 3.5 oz mascarpone
- 1 ⅔ cup/ 200 g all-purpose flour
- ¾ cup/ 150 g sugar, brown or white granulated
- 2 teaspoon instant coffee, granulated
- 1 tablespoon Marsala wine, see notes
- 2 heaping tablespoon cornstarch
- 2 tbsp/ 30 ml water
- 1,5 teaspoon baking powder
- ½ teaspoon salt
- cocoa powder, to sprinkle
For the frosting:
- 5 oz/ 150 g mascarpone
- ½ cup / 60 g powdered sugar
- 1 tablespoon instant coffee
- 1 tablespoon Marsala wine, see notes
- cocoa powder, to sprinkle
Instructions
Cookies:
- In a medium bowl combine the all-purpose flour with baking powder and salt. Stir to blend.
- In a small bowl combine water, Marsala wine and cornstarch. Mix well to obtain a liquid mixture. You will need to stir it again right before adding to the cookie dough because the starch tends to coagulate.
- In a large mixing bowl combine sugar and melted butter and whisk. Add the starch mixture and whisk again. Add the mascarpone and whisk well to remove any lumps.
- Gradually add the flour mixture, folding it gently with a wooden spoon. Make a dough. At the end fold the instant coffee around the dough.
- Place the dough in the fridge for 30 minutes.
- Line two large baking tins with parchment paper.
- Make small balls out of the dough and place them on the baking sheet Sprinkle with cocoa powder.
- Bake the cookies for 10-12 minutes at 350° F/ 180° C with the tin placed at the upper part of the oven. The cookies are ready when they are golden brown on the edges but the tops are still soft.
- Let the cookies cool to room temperature before frosting them.
Frosting:
- Place the mascarpone cheese, powdered sugar, instant coffee and Marsala wine in a medium bowl. Whisk very well until smooth and creamy.
- Frost the cookies shortly before serving them using a small teaspoon or a frosting spatula.
- Sprinkle cocoa powder on top.
Notes
- Store the unfrosted cookies in airtight containers for up to 4 days at room temperature or up to 7 days in the fridge. You can also store the frosting alone in an airtight container for up to 4 days.
- The frosted cookies should be stored in the fridge but only in case there are leftovers. I recommend you to frost them up to 1 hour before serving if you want to make them in advance. Otherwise the frosting tends to get dry and not fresh looking.
- You can substitute the Marsala wine with any liqueur you like. For a non alcoholic version use almond or rum extract or simply vanilla.
- You can also skip the coffee and substitute it by instact decaf coffee or add ½ to 1 cup chocolate chips instead (white or dark).
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