Tiramisu Cookies Recipe

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The Comfort of Tiramisu Cookies Recipe

Whenever I crave something cozy yet elegant, I turn to this Tiramisu Cookies Recipe. It’s like capturing the soul of classic tiramisu in a handheld, golden treat—velvety cocoa, aromatic espresso, and that delicate dusting of powdered sugar all in one bite. I love how these cookies offer the comforting warmth of a coffeehouse indulgence without the fuss of layered desserts.

You’ll notice the way the edges get lightly crisp while the centers stay soft and chewy—a texture that feels both familiar and a little bit special. As the coffee and cocoa aromas fill the kitchen, you can’t help but get excited to share these with friends, or simply enjoy with a quiet cup of your favorite brew.

This recipe has become a weekend staple because it’s straightforward but deliciously satisfying. Plus, it’s a wonderful way to gift homemade warmth during the holidays or any time you want to brighten someone’s day.

Ingredient Guide

• 1 cup all-purpose flour: The base that gives these cookies structure. You can swap for gluten-free flour blends but adjust moisture slightly.
• ½ cup unsweetened cocoa powder: Adds that deep chocolate richness with a velvety texture.
• ½ teaspoon baking soda: Helps the cookies spread just right and develop a lightly crisp edge.
• ¼ teaspoon salt: Balances the flavors and enhances the cocoa’s natural notes.
• ½ cup unsalted butter, softened: Makes the dough tender and contributes to that melt-in-your-mouth feel.
• 1 cup granulated sugar: Sweetens and helps with the perfect cookie crumb.
• 1 large egg: Binds everything together while adding moisture and richness.
• 1 teaspoon vanilla extract: Rounds out the flavor for warmth and a subtle sweetness.
• 2 tablespoons brewed espresso or strong coffee, cooled: The aromatic heart of this recipe—espresso intensifies the chocolate and gives that classic tiramisu vibe.
• ½ cup powdered sugar for dusting: Finishes the cookies with a soft, snowy touch reminiscent of tiramisu’s mascarpone topping.

Prep Before You Begin

Before you jump in, make sure your butter is softened to room temperature for easy creaming. Brew fresh espresso or strong coffee and let it cool fully—that bit of chill keeps your dough from getting watery. I like to line my baking sheets with parchment paper early so it’s ready to go. Setting your oven to 350°F (175°C) now saves time and ensures a consistent bake.

How to Make Tiramisu Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—you’ll love how this makes cleanup effortless and prevents sticking.
2. Sift together the flour, cocoa powder, baking soda, and salt in a bowl. This step is worth the extra time because it ensures even mixing and a delicate texture.
3. Cream the butter and sugar in a separate large bowl using an electric mixer. Beat until light and fluffy—you’ll notice the mixture turns a pale cream color and smells heavenly.
4. Add the egg, vanilla extract, and cooled espresso to the butter-sugar mix. Mix until all ingredients blend smoothly, creating a fragrant, velvety batter with just a hint of coffee.
5. Gradually incorporate the dry ingredients into the wet mixture. Mix just until combined—overmixing can make the cookies dense, so keep it light and gentle.

6. Drop rounded balls of dough onto the baking sheet using a tablespoon or cookie scoop, leaving enough room because these cookies spread slightly but don’t run wildly.
7. Bake for about 10 minutes until the cookies are set and the edges just firm up. You want to keep that soft center, so err on the side of taking them out a little early if your oven runs hot.
8. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack—this resting time lets them finish firming up without becoming dry.
9. Dust with powdered sugar once fully cooled. This final touch is not just pretty—it mimics the mascarpone topping that makes tiramisu so special.

Creative Variations for Tiramisu Cookies Recipe

• Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist.
• Swap the powdered sugar dusting for finely chopped dark chocolate or cocoa nibs for extra crunch.
• Mix in mini chocolate chips or white chocolate chunks to deepen the chocolate experience.
• For a boozy version, stir in a tablespoon of coffee liqueur like Kahlúa with the espresso.
• Use decaf espresso if you want the coffee flavor without the caffeine buzz.
• Turn them into sandwich cookies by spreading a thin layer of mascarpone frosting or coffee-infused cream between two cookies.

Storage, Freezing & Reheating

• Store cooled cookies in an airtight container at room temperature for up to 4 days—perfect for midweek treats.
• Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature to preserve texture.
• If freezing dough balls, freeze on a tray first then transfer to a freezer bag; bake from frozen but add a couple of extra minutes to the bake time.
• To refresh cookies after storage, warm briefly in a low oven (300°F) for about 5 minutes to bring back that fresh-baked softness and aroma.

Tiramisu Cookies Recipe FAQs

• Can I use instant coffee instead of brewed espresso? Yes! Dissolve a small amount of instant coffee granules into the sugar before mixing for an easy swap.
• How do I get soft centers with crisp edges? Don’t overbake—the edges should be firm but centers look a bit tender when you take them out; they firm up as they cool.
• Can I make these cookies gluten-free? Absolutely! Use a one-to-one gluten-free flour blend and watch the dough texture, adding a little extra liquid if needed.
• Is it better to use fresh espresso or cooled coffee? Freshly brewed espresso cooled to room temperature works best to maintain the moistness and flavor without affecting the dough consistency.
• Can I use butter substitutes? You can try coconut oil or vegan butter for a dairy-free version, but expect a slight change in texture and flavor.

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