This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Tiramisu Cookies are little nibbles of Italian bliss based on classic tiramisu, featuring the rich flavors of espresso and cocoa infused into a soft and chewy cookie. These delightful cookies are the perfect addition to all of your holiday celebrations!
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!
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.
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.
Frequently Asked Questions
Tiramisu is a traditional Italian dessert that is typically made with layers of ladyfingers, espresso, whipped cream, marscapone, and usually has some sort of liqueur in it like Kahlua.
To store any leftover cookies, place in an airtight container in the fridge for up to 1 week.
For the Tiramisu Cookies:
For the rum cookies:
- 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. Chill the dough for at least 30 minutes to firm up.
- Scoop small 1- to 1 1/2-teaspoon 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 into flat disks 1/2-inch thick. Bake for 9-10 minutes, until just baked through.
For the Mascarpone Espresso Filling:
- Wash the mixing 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 dissolve. Beat into the cheese mixture. Slowly add the 2 cups powdered sugar until light and fluffy. Add extra powdered sugar if needed.
- 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 teaspoon of filling onto the bottom cookies. Top each cookie sandwich and sprinkle with cocoa powder.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!