Tiramisu Cookies

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

Tiramisu Cookies Recipe

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

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.

Happy Holidays!

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.

Tiramisu Cookies Recipe

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.

Tiramisu Cookies Recipe

Tiramisu Cookies

Yield: 40 sandwich cookies

Prep Time:30 minutes

Cook Time:10 minutes

Did you make this recipe?   Leave a review »

Ingredients:

  • For the Tiramisu Cookies:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar + extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract

For the Mascarpone Espresso Filling:

  • 8 ounces mascarpone cheese
  • 3 tablespoons softened butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso (1 teaspoon instant coffee granules)
  • 2-3 cups powdered sugar
  • Unsweetened cocoa for dusting

Directions:

  1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Scoop small 1 – 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.
  5. 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.
  6. 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.
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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112 comments on “Tiramisu Cookies

  1. Pingback: 50 Best Christmas Cookie Recipes on the Internet | Restless Chipotle

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  3. Noraposted January 6, 2016 at 5:58 pm Reply

    How much rum??

  4. Carol Reynoldsposted December 29, 2015 at 7:04 pm Reply

    Too sweet. Disappointed. I wish I would have tried t the dessert with ladyfingers instead.

  5. Joposted December 20, 2015 at 3:12 pm Reply

    Maybe if balls left without flattening might puff up more??? I am wondering do not want to make another batch.

  6. Joposted December 20, 2015 at 3:02 pm Reply

    Same thing happened to me, they are flat,  no matter if i use dark pan, light pan, both  on parchment, good sugar cookie anyways.  See if anyone who made it had a problem.

  7. Coco in the Kitchenposted August 26, 2015 at 6:45 pm Reply

    These look incredible.
    I am forbidden from baking them until after I’ve lost 10 lbs!

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  9. Jenna @ Easy, Economical Eventsposted March 9, 2015 at 1:20 pm Reply

    I included a link to your recipe in my Mother-Daughter Tea post today. I hope you’ll take a look: http://www.eeevents.net/#!motherdaughtertea/c1z7y Thanks!

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  11. sedaposted October 24, 2014 at 12:22 am Reply

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

    • Sommerposted October 24, 2014 at 2:14 pm Reply

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

  12. Ninaposted October 19, 2014 at 9:22 pm Reply

    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!

    • Sommerposted October 21, 2014 at 7:08 pm Reply

      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.

  13. Pingback: Tiramisu Cookies. vegan glutenfree - Vegan Richa

  14. pATTYposted June 18, 2014 at 9:18 am Reply

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

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  16. Pingback: Tiramisu Cookies

  17. Kandisposted December 22, 2013 at 7:21 pm Reply

    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!

  18. Lindsay Rposted December 18, 2013 at 11:23 am Reply

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

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  20. Cwposted December 15, 2013 at 4:18 pm Reply

    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.

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  24. Daniposted December 12, 2013 at 9:33 am Reply

    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!

  25. cherylposted December 2, 2013 at 11:16 am Reply

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

    • Sommerposted December 2, 2013 at 7:53 pm Reply

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

  26. Pearlyxcposted November 25, 2013 at 10:59 pm Reply

    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!

  27. Angieposted June 23, 2013 at 1:31 pm Reply

    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.

    • Sommerposted June 23, 2013 at 1:58 pm Reply

      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.

  28. kimposted May 1, 2013 at 7:02 am Reply

    my icing came out liquidy twice

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  30. Red Jordanposted March 24, 2013 at 8:05 am Reply

    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.

  31. Teenaposted January 26, 2013 at 12:35 am Reply

    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 :)

  32. Sommerposted January 6, 2013 at 6:17 pm Reply

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

    • Muktiposted January 6, 2013 at 6:30 pm Reply

      Thank you!

    • Muktiposted January 6, 2013 at 6:47 pm Reply

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

      Thanks in advance.

      • Sommerposted January 7, 2013 at 6:30 am

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

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  34. Melissaposted December 6, 2012 at 1:17 am Reply

    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 :)

    • Sommerposted December 6, 2012 at 7:08 am Reply

      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.

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  36. Lindsayposted November 15, 2012 at 12:39 pm Reply

    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 :)

  37. Jordanposted September 6, 2012 at 9:55 pm Reply

    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. :)

    • Sommerposted September 7, 2012 at 6:05 am Reply

      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

      • Jordanposted September 11, 2012 at 1:28 pm

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

  38. PolaMposted May 14, 2012 at 5:37 am Reply

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

  39. Pingback: Tiramisu Cookies « Sutch A Delight

  40. kerriposted February 10, 2012 at 8:02 pm Reply

    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 :)

    • Sommerposted February 11, 2012 at 7:36 am Reply

      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!

  41. Markposted January 13, 2012 at 10:49 am Reply

    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!

    • Sommerposted January 13, 2012 at 11:00 am Reply

      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!

  42. Amandaposted January 9, 2012 at 9:56 pm Reply

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

  43. OLGA LOPEZposted January 8, 2012 at 10:30 pm Reply

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

  44. domesticallyineptposted January 2, 2012 at 6:50 am Reply

    These look amazing! Can’t wait to make them!

  45. Anna @ hiddenponiesposted December 21, 2011 at 11:50 am Reply

    These look totally delicious – sometimes you’re better off not googling and finding out someone else had the idea already :) Ignorance is bliss – and I’m sure yours are better anyway!