How to Make Easy Tiramisu Cookies
These Easy Tiramisu Cookies transform the classic Italian dessert into a handheld treat. Starting with a simple espresso-flavored cake mix sugar cookies base, they’re topped with creamy mascarpone frosting and dusted with cocoa powder.
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Taking classic desserts and transforming them into cookies might just be my superpower.
For years I have been taking traditional treats {like German Chocolate Cake cookies} and turning them into gourmet cookies that start with a cake mix.
This tiramisu cookie has all of the classic tiramisu flavors and is transformed into a delicious cookie recipe.
Who ever said you need complicated recipes to get amazing results hasn’t tried this Raspberry Cheesecake Cookie recipe.
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- White Cake Mix: This is our starting point for this easy cookie recipe. It makes the cookies quick and easy to make.
- Instant Espresso Powder: This is what gives our cookies that coffee flavor. It’s in both the cookie and the frosting. You can also use instant coffee powder if you have it on hand.
- Butter: Makes everything taste better!
- Butter Flavored Shortening: Using shortening in the cookie helps to give the cookies the texture of a lady finger.
- Mascarpone Cheese: This is the star of traditional tiramisu as well as this tiramisu cookie recipe. It makes our frosting creamy and delicious.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
Cake Mix: Substitute with a vanilla or yellow cake mix for the same amazing texture.
Espresso Powder: You can use instant coffee powder instead of espresso powder, but you might need to use a bit more as it’s not as strong in flavor. It is also great in this Espresso Sheet Cake Cookie.
Mascarpone Cheese: While there isn’t a perfect substitute for mascarpone, cream cheese can be used. Mix 8 ounces of cream cheese with 1/4 cup heavy cream and 2 tablespoons sour cream to get a similar consistency and taste to mascarpone.
How to make Tiramisu Cookies
- Begin by whisking the cake mix, cornstarch, flour, and espresso powder in a large mixing bowl to break up the lumps in the dry ingredients. To another bowl, add the wet ingredients including softened butter, shortening, eggs, and vanilla. Mix with an electric mixer {or a stand mixer fit with a paddle attachment} until everything is mixed together. Add the dry ingredients and continue to mix until you have a thick cookie dough. Use a medium cookie scoop {or around 3 tablespoons} to portion out the dough. Form each portion into a round disc and place them on a baking sheet lined with a silicone mat or parchment paper. Leave space between each cookie as they will spread slightly.
- Bake cookies for 8-10 minutes. The cookies should be set but not over-baked. Remove from the oven and let them cool completely on the baking sheet. Repeat with the remaining dough.
- While the baked cookies cool, make the mascarpone frosting. In a medium bowl, mix the cold mascarpone cheese with an electric mixer until smooth. Add the powdered sugar, instant espresso powder, and vanilla extract. Mix until well combined.
- Slowly pour in the heavy cream while continuing to mix. Once all the cream is added, increase the mixer speed to medium and beat for a couple of minutes until the frosting is light and fluffy.
- Once the cookies are completely cool, top each cooled espresso cookie with 1-2 tablespoons of the mascarpone frosting. Use a spatula or the back of a spoon to spread it evenly over the cooled cookie, or use a piping bag for a clean presentation.
- Dust each frosted cookie with cocoa powder using a small sieve or sifter for even coverage. Serve tiramisu cookies immediately with a cup of coffee or a cold glass of milk!
Expert Tips
- Use room temperature ingredients for the cookie dough. Room temperature butter and eggs mix better with other ingredients for a smoother dough.
- Keep the mascarpone cold. Use cold mascarpone cheese when making the frosting for a nice, fluffy texture.
- Be sure that the cookies are cool before frosting. If you try to add the frosting while the cookies are warm it will melt.
- For an adult twist, add a tablespoon of coffee liqueur, marsala wine or amaretto to the frosting. Traditional tiramisu has a bit of liqueur but I have not added it to this recipe to keep it more family friendly. To get the flavor without the alcohol use a rum extract.
Storage and Freezing
Store: Keep your Tiramisu Cookies in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Place a sheet of wax paper between layers if you need to stack them to prevent the frosting from sticking.
Freeze: You can freeze the unfrosted coffee cookies for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and add the mascarpone frosting fresh when you’re ready to serve.
Recipe FAQs
You can make the tiramisu cookies a day ahead and store them unfrosted in an airtight container. Make the frosting and assemble the cookies on the day you plan to serve them for the best taste and texture.
Do you love Simple cookies that start with a cake mix? Try these recipes…
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Easy Tiramisu Cookies
Ingredients
Cookie
- 1 box white cake mix {13.25 ounces}
- 2 Tablespoons cornstarch
- 1 cup all purpose flour
- 1 Tablespoon instant espresso powder
- ½ cup butter {softened}
- ½ cup butter flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
Mascarpone Frosting
- 8 ounces mascarpone cheese {cold}
- 1 ½ cup powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream {cold}
- 2 Tablespoons cocoa powder
Instructions
- Preheat the oven to 350°.
Cookies
- Combine the white cake mix, cornstarch, all purpose flour and instant espresso powder in a large bowl. Whisk the ingredients together to combine.
- In another bowl, add the softened butter, shortening, eggs and vanilla extract, mix using an electric mixer {I used a stand mixer with a paddle attachment}. Once combined add the dry mixture and continue to mix until you have a thick dough.
- Use a medium cookie scoop {or about 3 tablespoons} to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs.
- Bake for 8-10 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd and 3rd batch.
Mascarpone Frosting
- Once the cookies are cooled, add the mascarpone cheese to a medium bowl and mix using an electric mixer until smooth. Add the powdered sugar, instant espresso powder and vanilla extract to the cheese and continue to mix until well combined. Finally, add the heavy cream slowly and beat into the cheese mixture. Once all of the heavy cream has been added, increase the speed to medium for a couple of minutes or until the frosting is light and fluffy.
Assembly
- Top each cookie with 1-2 tablespoons of frosting and spread out evenly. Dust with cocoa powder and serve.
