Tiramisu Cookies

5 from 1 vote

Introducing these delicious Tiramisu Cookies, a delicious cookie recipe that's a fun twist on the classic Italian dessert that is perfect for any occasion. With a rich espresso flavor, creamy mascarpone frosting, and a dusting of cocoa powder, these cookies are sure to satisfy your sweet tooth and impress your guests!

Prep Time10

Cook Time11

Chilling time30

Total Time51

Course: Dessert

Cuisine: American

Servings: -20 large cookies

Calories: 297kcal

Author: Heather Perine

Ingredients

Cookies:

17.9 ounces (1 bag) snickerdoodle cookie mix cinnamon sugar packet removed (see note)
1 Tablespoon Espresso powder see note
1/2 cup (1 stick, 113 g) salted butter melted
1 large egg

Frosting:

8 ounces mascarpone cheese room temperature
8 ounces whipped topping or homemade whipped cream
2 Tablespoons cheesecake instant pudding mix see note
2 Tablespoons cocoa powder unsweetened or Dutch process

Instructions

Preheat the oven to 350℉ (177 ℃) and line a large baking sheet with parchment paper or spray with baking spray.
Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.
Add the melted butter and large egg and mix together until combined, about 1-2 minutes.
Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill. This will help the cookies from spreading.
After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
Allow the cookies to cool completely before frosting.
When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.
Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
Dust the cookies with cocoa powder before serving.

Notes

Storage: These Tiramisu Cookies should be stored in an airtight container in the refrigerator. The frosting contains dairy products that may spoil if left at room temperature for too long. When stored properly, these cookies should last for up to 3-4 days in the refrigerator. They may soften when stored.
Freezing: If you want to extend their shelf life, you can freeze the cookies (without the frosting) in an airtight container for up to 2-3 months. To thaw, simply transfer them to the refrigerator for a few hours or leave them at room temperature for about an hour before frosting and serving. If the frosting is frozen, it will likely become solid and lose its creamy texture. When you thaw it, the texture may become grainy or lumpy, and it may not be able to hold its shape when piped onto the cookies. Additionally, freezing can sometimes alter the flavor of dairy products, so the frosting may not taste as good as it would if it were freshly made. Therefore, it is recommended to freeze the cookies without the frosting and only make the frosting when you are ready to serve the cookies.
Snickerdoodle cookie mix (cinnamon sugar packet removed): I used a Betty Crocker cookie mix for this recipe. Other brands will work as well but I’ve found that the Betty Crocker mix gives the best results. You can substitute a sugar cookie mix if needed. Or make my sugar cookies, or snickerdoodles (do not roll in cinnamon sugar) instead.
Espresso powder: Instant coffee granules or powder can be used as a substitution if needed, though the flavor may not be as strong as the espresso powder.
Salted butter: Unsalted butter can be substituted with a couple pinches of salt when needed.
Mascarpone cheese: Cream cheese spread can be used as a substitute if needed but be aware that the flavor is slightly different and the frosting will taste a bit more like cream cheese.
Whipped topping: You can make your own whipped cream with heavy cream, powdered sugar, and vanilla extract if needed. You will need about 3 cups of whipped cream for this recipe.
Cheesecake instant pudding mix: You can substitute white chocolate instant pudding mix if needed. Vanilla pudding mix can also be used however the final color will have a yellow tint to it instead of being white.
Cocoa powder: This can be omitted or you can substitute hot cocoa powder for a sweeter finish

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