Tiramisu Cookies

Tiramisu Cookies

Tiramisu Cookies ~ little nibbles of Italian bliss. A delicately thrilling addition to your holiday cookie lineup.

All right folks, I have a confession to make. This is my newest cookie recipe for the holiday season. When I dreamed up these Tiramisu Cookies, I believed myself to be the first person to ever think of something SO WONDERFUL.

Alas, Google always shatters the dreams of a person who expects to be an original. I found (after the fact) that Martha Stewart has a Tiramisu Cookie Recipe. SWEARS… lots of swears!

Tiramisu Sandwich Cookies

After looking at her recipe, I have to believe mine is better. Surely I have SOMETHING on that woman other than “not been to jail.”

So here is my not-as-original-as-I-thought-but-still-completely-fabulous Tiramisu Cookie Recipe. The cookies are tender boozy pillows filled with rich creamy mascarpone and espresso filling. Each sandwich is kissed with a sprinkling of unsweetened cocoa powder to mimic traditional Tiramisu.

Please enjoy the cookies and excuse the mini rant. *wink*

Happy Holidays!

Cook’s Notes:

In the past, I’ve had an aversion to boozy extracts. I figure if you want something to taste like brandy, why not just add brandy. In this case, you simply can’t get a strong enough rum flavor without using an extract. You’d have to add so much rum that it would effect the texture of cookie dough.

To make the cookies uniform, I like to roll them into equally portioned balls, then flatten them with the bottom of a glass.

Pipe the mascarpone filling onto the bottom of each sandwich cookie and top. Allow the cookie to sit out for a while so the filling will set.


Yield: 40 sandwich cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Tiramisu Cookies


For the Cookies:
2 cups AP flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter
1 cup granulated sugar + extra for rolling
1 egg
1 tsp. vanilla extract
1 tsp. rum extract

For the Mascarpone Espresso Filling:
8 oz. mascarpone cheese
3 Tb. softened butter
1/2 tsp. vanilla extract
1/2 tsp. instant espresso (1 tsp. instant coffee)
2 cup powdered sugar
Unsweetened cocoa for dusting


Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

For the rum cookies: Using an electric mixer, cream the butter, sugar, vanilla, and rum extract together until light and fluffy--3-5 minutes. Add the egg and beat until combined.

Add the baking powder and salt, then slowly add the flour to the mixture until well combined.

Scoop small 1 - 1 1/2 tsp. portions of dough and roll into balls. Place a little extra sugar in a small bowl and roll each ball in sugar before placing on a baking sheet.

Use the bottom of a glass to press the dough balls flat. Bake for 9-10 minutes.

For the mascarpone espresso filling: Wash the mixer bowl and dry well. Then place the mascarpone and butter in the bowl and beat to combine.

Pour the vanilla extract into a small bowl. Add the instant espresso powder and mix to disolve. Beat into the cheese mixture. Slowly add the powdered sugar until light and fluffy.

Place the filling in a large zip bag and cut a tiny hole off the corner. Turn half of the cooled cookies over and pipe 1 tsp. of filling onto the bottom cookies.

Top each cookie sandwich and sprinkle with cocoa powder.

Italian Coffee Cookies

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110 Responses to “Tiramisu Cookies”

  1. #
    OLGA LOPEZ — January 8, 2012 @ 10:30 pm

    they look cute and a piece of heaven to put in the mouth.


  2. #
    Amanda — January 9, 2012 @ 9:56 pm

    These look so good! I love tiramisu and I love cookies! I’m definitely going to try making these!


  3. #
    Mark — January 13, 2012 @ 10:49 am

    Hi there! Delightful blog! I enjoyed reading it, and I love tiramisu, so I have to try these. I was familiar with Martha’s recipe, but they seemed too fussy, so I’m going to give yours a try. I am getting my own personal baking business up and running, and I have a big event next Friday to bake for, so I may give your recipe for these a test drive! Mind if I blog about it? I will give you due credit for the recipe and will even link to your blog, if you’d like. Thanks for the inspiration!


    • Sommer — January 13th, 2012 @ 11:00 am

      Hi Mark, Thanks for stopping by. You are welcome to blog about them and I appreciate the consideration of linking back. I hope your event is a great success!


  4. #
    kerri — February 10, 2012 @ 8:02 pm

    Hi would love to make them, I’m in NZ, how much by weight is “2 sticks” of butter please, and does powered sugar mean castor sugar or icing sugar? Fantastic idea, well done :)


    • Sommer — February 11th, 2012 @ 7:36 am

      Hi Kerri,

      2 sticks of butter is 8 oz., equal to 227 grams. Also powdered sugar is the same thing as icing sugar. Happy Baking!


  5. #
    PolaM — May 14, 2012 @ 5:37 am

    I was looking up original tiramisu’ recipe and I found yours! It looks amazing!! Care to link up to my newest bloghop on tiramisu’?


  6. #
    Jordan — September 6, 2012 @ 9:55 pm

    Hello. I made these tonight, and my cookie dough came out nothing like yours. :\ It was super sticky and soft, and I even added more flour after that, and I was still unable to ‘roll the dough into balls’. Any idea why this might have happened? It’s pretty warm here, but even leaving the the dough in the fridge for a while didn’t help. I ended up just dropping the batter from a spoon and sprinkling the sugar on top. The filling tasted good though, so hopefully they’ll still go over well this weekend. Either way, thanks for the recipe. :)


    • Sommer — September 7th, 2012 @ 6:05 am

      Hey Jordan, Sorry about that! Yes, temperature and humidity can wreak havoc on baking projects. :(

      It’s hard to say what else it might have been without being there, but take a look at this post and you might figure it out: http://aspicyperspective.com/2012/04/velvet-brownie-swirl-cake.html


      • Jordan — September 11th, 2012 @ 1:28 pm

        Thanks for the reply! They were still delicious, just not as pretty as yours. :)

  7. #
    Lindsay — November 15, 2012 @ 12:39 pm

    These look awesome! And I so know that feeling – getting so excited about a new idea only to realize it’s not as “new” as you thought. However, these are still original to me – I’ve never seen Martha’s version :)


  8. #
    Melissa — December 6, 2012 @ 1:17 am

    Okay I am not much of a baker but I got to try these…I do have a question however…
    When your working with flour does it have to be exact measurements? I always seem to use to much but I never understand why it happens that way cuz I follow every recipe to the T…I know not to pack flour but when I make these would it mess up the recipe if I used a little less? I get so discouraged when I bake because of this reason ((This recipe sounds way to good to pass up though, so please help LoL))

    Thanks :)


    • Sommer — December 6th, 2012 @ 7:08 am

      Hi Melissa, Think of baking as “chemistry”… every measurement need to be precise for the baked good to have the right chemical reaction in the oven. I usually stir the flour in the bag to loosen it up, then scoop it with a spoon into my measuring cup and level the top. That way, the flour isn’t packed down and it’s as exact as I can make it.


  9. #
    Anne — December 6, 2012 @ 10:58 am

    I’m very new to the real baking world. When you ask for softened butter sticks, is there a difference between salted and unsalted?


  10. #
    Huskiesmsw — December 10, 2012 @ 11:34 am

    Hi- Do you ever freeze these cookies? Thinking of making a few batches and freezing them for the holidays. Any advice?


  11. #
    Mukti — January 6, 2013 @ 5:50 pm

    Is the cookie part of this recipe soft or more of a crunchy cookie? I am trying to get a more cake like or whoopie pie like kind of thing and can’t tell which kind this recipe would produce. Any help would be great. Thanks!


    • Sommer — January 6th, 2013 @ 6:17 pm

      Hi Mukti, It is definitely a soft cookie, but not quite as soft as a whoopie pie.


      • Mukti — January 6th, 2013 @ 6:30 pm

        Thank you!

      • Mukti — January 6th, 2013 @ 6:47 pm

        Sorry, one more question. Do you have any suggestions if you can’t find run extract?

        Thanks in advance.

        • Sommer — January 7th, 2013 @ 6:30 am

          McCormick makes Rum Extract, so you should be a able to find it at your regular grocery store.

  12. #
    Teena — January 26, 2013 @ 12:35 am

    Can I use imitation rum extract or can only use pure rum extract? This really looks yummy but I live in the Philippines where ingredients like this are limited or not available at all sometimes. thanks :)


  13. #
    Red Jordan — March 24, 2013 @ 8:05 am

    I’ve made these cookies about 5 times, now, since Christmas. They truly are fantastic…and a big crowd pleaser! Thank you for this recipe. I plan to wow them at the next workplace potluck.


  14. #
    kim — May 1, 2013 @ 7:02 am

    my icing came out liquidy twice


  15. #
    mangobubi — May 2, 2013 @ 8:11 am

    Hiya! I tried making these earlier but they didn’t manage to turn out so ball shape! They ended up spreading out whilst in the oven and being really flat like a normal cookie :( any tips?


  16. #
    Angie — June 23, 2013 @ 1:31 pm

    I’ve never heard of rum in tiramisu, what does it do flavour wise? I know that’s a stupid question, but I was debating leaving it out.


    • Sommer — June 23rd, 2013 @ 1:58 pm

      Angie, It adds a boozy sweetness. If you leave it out it won’t have that boozy quality that tiramisu often does, but will still taste great.


  17. #
    Chef Biggs — July 2, 2013 @ 8:12 am

    You know the problem with these food “bloggers” is: They are ALWAYS so full of themselves………kudos, you baked a cookie…….


  18. #
    Britni Horanburg — October 28, 2013 @ 3:47 pm

    Made these a few minutes ago and they didn’t come out like yours! They flattened and spread out and were a lot bigger so obviously they made bigger cookies, maybe I overmixed the dough? Its also pretty hot and humid here today so maybe thats why? They were delicious but they werent pretty!!


  19. #
    Pearlyxc — November 25, 2013 @ 10:59 pm

    I would love to make these cookies for my annual cookie exchange. They look delicious!! Any tips on how I can make these ahead or freeze them? Any tips would be greatly appreciated!


  20. #
    cheryl — December 2, 2013 @ 11:16 am

    Can I freeze these I’m starting my Christmas baking. I’ve enjoyed finding your cooking.


    • Sommer — December 2nd, 2013 @ 7:53 pm

      Hi Cheryl, I wouldn’t freeze the filling, but you can bake and freeze the cookies and fill them later.


  21. #
    Dani — December 12, 2013 @ 9:33 am

    These are both mine and my work office’s favourite cookies. I’ve made them twice already to share, and plan on doing it many more times. Thanks so much for this!


  22. #
    Cw — December 15, 2013 @ 4:18 pm

    I made these today for my step mom for the holidays. They flattened out a tad but looked lovely once put together. I can’t wait to hear from my stepmom . One of her favorite desserts is tiramisu cheesecake so this recipe seemed perfect for a mailed gift.


  23. #
    Lindsay R — December 18, 2013 @ 11:23 am

    Would it be possible to use whole wheat flour in this recipe?


  24. #
    Kandis — December 22, 2013 @ 7:21 pm

    I wanted to make a treat with a twist on the traditional tiramisu and found this recipe. I changed it up just a bit- but it was the best cookie I have ever had the pleasure of baking. I looked in eagerly at each batch as it baked, and “sampling” from each one.
    Thanks so much for the recipe!


  25. #
    pATTY — June 18, 2014 @ 9:18 am

    I would love to make these, do you have any suggestions how you would travel five hours with these?


  26. #
    seda — October 13, 2014 @ 4:57 am

    Its looks so good. I want to ask some questions. I am from Turkey and our mesures are different. How many grams of 2 sticks butter? And What is the meaning of Tb. Is it tablespoon? ALso can we use labne cheese instead of mascarpone cheese?
    Thanks and regards


    • Sommer — October 14th, 2014 @ 8:38 am

      Hi Seda, 2 sticks is equal to 1 cup here in the USA. 128 grams, I believe. And yes, Tb. is one tablespoon.

      As for Labne, I think that would be fine. Let me know how it turns out!


      • seda — October 24th, 2014 @ 12:22 am

        Hi ,
        I have prepared but my filling cream was runny, when I have added powered sugar. Can you help me?
        Thanks and Regaards,

        • Sommer — October 24th, 2014 @ 2:14 pm

          Hmmm. It’s hard to say what happened without seeing it, but I would add more powdered sugar. It isn’t super stiff though…

  27. #
    Nina — October 19, 2014 @ 9:22 pm

    Omg! I’m excited to make this. How long would the shelf life be? Because this will be a gift for my cousin’s wedding. Its an Italian wedding so this would be a great addition to their cookie table. Is this tranportable too? Meaning if the cookie is made 2 days before will it still be good? Does this need to he refrigerated because of the mascarpone cheese? Thank you!


    • Sommer — October 21st, 2014 @ 7:08 pm

      Hi Nina, You could certainly make them a couple days before hand, and keeping them would help them hold up, but is not essential. If you are worried about transportation, you could make the cookies and filling ahead, then fill them on sight.


  28. #
    April Anderson — November 25, 2014 @ 10:55 am

    These look great in your photo, but when I made the recipe, they were just coffee-flavored frosting sandwiched between two mediocre cookies – nothing special. :(



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