Tiramisu Cookies
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!
Why We Love This 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!
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.
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 Tips & Tricks
- Instead of making tiramisu sandwich cookies, make simple frosted cookies and frost each one for double the cookies!
- Don’t over dust the cookies with cocoa! I love a little dusting of cocoa on top of these, but be sure to only do a very light dusting. It you want to opt for a heavier dusting, cut the cocoa with powdered sugar since cocoa can be very bitter.
- You can find instant coffee granules in the coffee section of the grocery store!
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.
Sandwich cookies are a kind of cookie that takes two cookies and sticks them together with some sort of frosting or marshmallow center! Tiramisu sandwich cookies are made with soft tiramisu-inspired cookies with a marscapone filling!
Looking for More Holiday Cookie Recipes? Be Sure to Also Try:
Tiramisu Cookies
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 or 1 teaspoon instant coffee granules
- 2-3 cups powdered sugar
- Unsweetened cocoa for dusting
Instructions
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.
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!
Can I freeze these I’m starting my Christmas baking. I’ve enjoyed finding your cooking.
Hi Cheryl, I wouldn’t freeze the filling, but you can bake and freeze the cookies and fill them later.
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!
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.
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.
my icing came out liquidy twice
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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.
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 :)
Hi Mukti, It is definitely a soft cookie, but not quite as soft as a whoopie pie.
Thank you!
Sorry, one more question. Do you have any suggestions if you can’t find run extract?
Thanks in advance.
McCormick makes Rum Extract, so you should be a able to find it at your regular grocery store.
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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 :)
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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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 :)
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. :)
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
Thanks for the reply! They were still delicious, just not as pretty as yours. :)
I was looking up original tiramisu’ recipe and I found yours! It looks amazing!! Care to link up to my newest bloghop on tiramisu’?
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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 :)
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!
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!
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!