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Prep Time 20 minutes
Cook Time 10 minutes
Assembly Time 10 minutes
Total Time 40 minutes
Servings 20 cookies

Ingredients
  

For the Cookies

  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract or 1 tsp dark rum
  • 1 1/2 cups 190g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For Brushing

  • 1/4 cup 60ml brewed espresso or strong coffee, cooled

For the Mascarpone Cream

  • 3/4 cup 170g mascarpone cheese, cold
  • 1/2 cup 120ml heavy whipping cream, cold
  • 1/3 cup 40g powdered sugar, sifted
  • 1/2 tsp vanilla extract or a splash of coffee liqueur

For Dusting

  • Unsweetened cocoa powder

Instructions
 

Bake the Cookies

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Cream together the softened butter and granulated sugar in a large bowl until light and fluffy (about 2–3 minutes).
  • Beat in the egg and vanilla extract (or rum) until smooth and fully combined.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  • Scoop the dough into 1.5 tablespoon-sized balls and place them onto the prepared baking sheet.
  • Slightly flatten each cookie with your fingers or the bottom of a glass.
  • Bake for 9–11 minutes, until the edges are just set and the centres look slightly underbaked.
  • Cool completely on a wire rack before frosting.

Make the Mascarpone Cream

  • Whip the cold heavy cream in a chilled bowl until soft peaks form.
  • Add the powdered sugar and vanilla extract (or coffee liqueur), then whip to medium-firm peaks.
  • Fold in the mascarpone cheese gently until smooth and fully combined. Be careful not to overmix.

Assemble

  • Lightly brush the tops of each cooled cookie with brewed espresso or strong coffee.
  • Pipe or spoon a dollop of the mascarpone cream onto each cookie.
  • Dust with cocoa powder just before serving.
  • Optional: Chill frosted cookies for 30 minutes for a firmer, more tiramisu-like texture.

Notes

Notes
•Keep mascarpone and cream cold for the most stable frosting.
•Store assembled cookies in the fridge for up to 3 days.
•For tiramisu sandwich cookies, double the mascarpone cream and sandwich two cookies together.
 
These soft and elegant tiramisu cookies are infused with espresso and topped with a light mascarpone whipped cream. The perfect handheld twist on the classic Italian dessert — no chill time needed!