These soft-baked tiramisu cookies capture everything you love about the classic Italian dessert—bold espresso, creamy mascarpone, and a dusting of cocoa—in a chewy, two-bite treat. My gluten-free version is easy to prep ahead, perfect for holiday trays, and wildly addictive with a hot cup of coffee.
Why You’ll Love This Recipe
These chewy tiramisu cookies are like my matcha tiramisu — a dessert that reinvents the classic while staying true to its flavor profile. You’ll find that same creamy depth and espresso kick here, just in cookie form.
As someone who used to love coffee desserts even as a kid (my mom had to hide the coffee ice cream so I wouldn’t bounce off the walls), these tiramisu cookies are a dream come true. They combine soft, chewy espresso sugar cookies with a pillowy mascarpone frosting that gets dusted with cocoa powder—just like the final flourish on classic tiramisu.
What makes them special is their balance: bold but not overpowering, sweet but nuanced, creamy but not fussy. And since I’m sensitive to caffeine these days, I made mine with decaf espresso powder—and they still turned out amazing.
You’ll also love that there’s no chilling required, meaning cookies are in the oven fast. And the finished result tastes like tiramisu in cookie form—without the wait time, layers, or mess.
Ingredients You’ll Need
For another coffee dessert that skips the fuss of layering, check out my Baileys Irish Cream Brownies — they bring the same cozy cafe vibes with a chocolatey twist.
- Butter: Melted and slightly cooled—this gives the cookies a chewy texture and blends easily with sugar.
- Granulated Sugar: Adds classic sweetness and keeps the texture light.
- Instant Espresso Powder: Use decaf or regular depending on your caffeine preference. Gives that signature tiramisu depth.
- Egg: Provides structure and richness.
- Vanilla Extract: Adds warm flavor and brings the espresso and mascarpone together.
- Gluten-Free All-Purpose Flour: Use a 1:1 blend with xanthan gum (like Bob’s Red Mill), or substitute with regular AP flour if not gluten-free.
- Cornstarch: Keeps the cookies tender and soft.
- Baking Soda: Helps the cookies rise.
- Sea Salt: Balances sweetness and enhances flavor.
Frosting
- Mascarpone Cheese: Soft and creamy—this is the heart of the frosting.
- Heavy Cream: Whipped with mascarpone to make the frosting fluffy.
- Powdered Sugar: Sweetens and stabilizes the frosting.
- Vanilla Extract: Adds flavor and aroma.
- Espresso Powder: Reinforces the coffee notes.
- Cocoa Powder: For dusting, just like traditional tiramisu. Use unsweetened cocoa powder or Dutch-processed cocoa for best flavor and color contrast.
How to Make These Tiramisu Cookies
If you’re into cookies that go beyond the basics, you might also love my Strawberry Matcha Cookies. That recipe also uses bold flavors in a soft-bake format—just like these.
Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together melted butter, granulated sugar, and espresso powder until smooth.
Step 2: Add the egg and vanilla extract, and whisk until creamy and well combined.
Step 3: Stir in flour, cornstarch, baking soda, and salt until just combined and a soft dough forms.
Step 4: Scoop 2 tablespoons of dough and place on the baking sheet 2–3 inches apart.
Step 5: Bake for 9–12 minutes until edges set and centers look slightly underbaked. Let cool for 10 minutes on the pan, then transfer to a wire rack to cool completely.
Step 6: In a mixing bowl, add mascarpone, heavy cream, powdered sugar, vanilla extract, and espresso powder. Beat with a stand or hand mixer until thick and fluffy. Pro Tip: Chill your bowl and beaters before whipping the frosting—it helps the mascarpone whip up extra fluffy.
Step 7: Pipe or spread the frosting on cooled cookies.
Step 8: Dust with cocoa powder through a fine mesh sieve and enjoy!
Recipe Tips
- For even baking, use a cookie scoop and press each mound slightly before baking to help them spread uniformly.
- The cookies may look slightly underbaked when removed from the oven — that’s perfect! They continue to set as they cool, giving you that ideal chewy center.
- If stacking frosted cookies, place parchment paper between layers to prevent smudging and preserve the swirl.
Recipe FAQs
Yes! Substitute with decaf espresso powder, chicory, or dandelion root coffee for a kid-friendly or caffeine-free version.
Store frosted cookies in an airtight container in the fridge for up to 5 days. To freeze, freeze unfrosted cookies for up to 2 months and frost just before serving.
Very close! They deliver that classic combo of espresso, cream, and cocoa—but in a soft cookie instead of a layered dessert. Think: espresso sugar cookie meets mascarpone mousse.
Try mixing cream cheese with a splash of heavy cream, or for dairy-free, use full-fat coconut cream whipped with a bit of vanilla.
Yes! Bake the cookies a day ahead and store them unfrosted. Make and refrigerate the frosting separately, then pipe or spread just before serving.
Add 1 tablespoon rum, Kahlúa, or coffee liqueur to the frosting or brush a bit over the cookies after baking for an extra hit.
If you love tiramisu and you love cookies, this recipe is your sweet spot. With no chill time, a cozy espresso flavor, and a frosting that’s good enough to eat by the spoon, these cookies are guaranteed to impress. Give them a try and let me know how you liked them in the comments below!
Want more cozy dessert recipes? Try one of these next:
More Sweet Treats
- Easy Matcha Tiramisu Recipe (Gluten Free & Eggless)
- Easy Strawberry Matcha Cookies
- Chewy & Fudgy Purple Ube Brownies (Gluten-Free)
- Baileys Irish Cream Brownies from Scratch (Gluten Free)
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Soft-Baked Tiramisu Cookies with Mascarpone Frosting
Video
Ingredients
- 1/2 cup + 2 tbsp butter melted and slightly cooled
- 3/4 cup granulated sugar
- 2 tbsp instant espresso powder I used decaf
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1¾ cup gluten free all-purpose flour with xanthan gum – I used Bob's Red Mill (or regular AP flour if not gluten free)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp sea salt
Frosting
- 4 oz mascarpone chilled
- 1/2 cup heavy cream chilled
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp instant espresso powder
- Cocoa powder for dusting
Instructions
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add melted butter, granulated sugar, and espresso powder. Whisk together until smooth.1/2 cup + 2 tbsp butter, 3/4 cup granulated sugar, 2 tbsp instant espresso powder
- Add egg and vanilla extract, and whisk until creamy.1 large egg, 1 tsp vanilla extract
- Add flour, cornstarch, baking soda, and sea salt, and stir until just combined and a soft dough is formed.1¾ cup gluten free all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/4 tsp sea salt
- Scoop 2 tablespoons of dough, and drop on the baking sheet 2-3 inches apart. Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
- Remove from the oven and cool for 10 minutes, then transfer to cooling rack to cool completely.
- In a large bowl, add all ingredients for the frosting. Use an stand mixer or a hand mixer to whip on medium until thick, light, and fluffy.4 oz mascarpone, 1/2 cup heavy cream, 3/4 cup powdered sugar, 1/2 tsp vanilla extract, 1/2 tsp instant espresso powder
- If you want, transfer the frosting to a piping bag with a round tip. Pipe the tops of the cooled cookies in a swirl, starting at the center and moving outward. You can also just frost the cookies with an offset icing spatula if you don't want to use a piping bag.
- Dust the cookies with cocoa powder through a fine mesh sieve. Enjoy!Cocoa powder
Notes
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- For even baking, use a cookie scoop and press each mound slightly before baking to help them spread uniformly.
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- The cookies may look slightly underbaked when removed from the oven — that’s perfect! They continue to set as they cool, giving you that ideal chewy center.
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- If stacking frosted cookies, place parchment paper between layers to prevent smudging and preserve the swirl.
