Soft-Baked Tiramisu Cookies with Mascarpone Frosting
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.
Servings: 20 cookies (approx)
Calories: 174kcal
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
Video
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.
Nutrition
Serving: 1cookies - makes 20 | Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 129mg | Potassium: 29mg | Fiber: 1g | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 0.5mg