If you love tiramisu but don’t always feel like assembling a whole layered dessert (same), say hello to my Tiramisu Cookies. They’re soft, espresso-infused, mascarpone-frosted cookies that taste like your favorite Italian dessert but take a fraction of the effort.
I first created these when I wanted a dessert that felt fancy but required zero chill time and zero perfectionism. And even better? These are tiramisu cookies without eggs, making them great for sharing, gifting in a Christmas cookie box, or eating five in a row yourself (no judgment; I’ve tested this thoroughly). I always love making these around the holidays for me and my friends! I recommend pairing them alongside my Salted Caramel Cheesecake Cookies, Perfectly Soft and Chewy Chocolate Chip Cookies, and my S’mores Cookies.
Table of contents
Key Ingredients for Tiramisu Cookies and Why They Matter
All-purpose flour: Creates soft, tender cookies with enough structure to hold the mascarpone frosting.
Raw or granulated cane sugar: Sweetens the dough and helps the cookies spread lightly while staying thick and chewy.
Salted vegan butter: Adds rich flavor and moisture while keeping the cookies naturally eggless with a classic buttery taste.
Instant espresso powder: Provides deep coffee flavor without adding liquid, giving these cookies their signature tiramisu vibe.
Soy vanilla milk + white vinegar: Mimic buttermilk when combined, helping the cookies rise, stay soft, and maintain a tender crumb.
Baking powder + baking soda: Work together to lift the dough and keep the cookies fluffy instead of dense.
Mascarpone cheese: The star of the frosting, giving it that silky, lightly sweet tiramisu cream texture.
Powdered sugar: Sweetens and thickens the mascarpone frosting without adding grit.
How to Make Tiramisu Cookies
- Cream the vegan butter and sugar until light and fluffy.
- Mix in the vanilla, soy milk, and vinegar until fully combined.
- Add flour, baking powder, baking soda, and espresso powder, mixing until a soft dough forms.
- Scoop and bake at 375°F for about 12 minutes, or until lightly golden.
- Blend mascarpone frosting ingredients until smooth, then spread over cooled cookies.
- Dust them generously with cocoa powder and enjoy your tiramisu cookies!
My Pro Tips
Don’t over bake your cookies — they firm as they cool:
These cookies should stay soft and tender. Pull them when the centers still look slightly puffy; the residual heat will finish the job.
Use instant espresso, not brewed coffee:
Liquid coffee will make the tiramisu cookie dough too wet and dilute the flavor. Instant espresso adds strong, concentrated flavor without messing with texture.
Room-temperature ingredients matter:
Softened butter and non-cold milk help the tiramisu cookies rise properly and rise evenly.
Serving Suggestions:
For classic holiday pairings, serve them with a warm mug of homemade hot cocoa or another cozy fall drink like my Golden Milk or Masala Chai recipes.
Or, if you’re baking for a party, use them to round out a dessert spread. Set them out on your holiday dessert table alongside some Homemade Cinnamon Rolls, Pistachio White Chocolate Cookies, or Peach Cobbler. These cookies pair beautifully with cheesecakes like and anything chocolate-forward like my warm brookie recipe.
FAQ
Mascarpone breaks easily if over-mixed or if the cookies are warm. Mix slowly and keep the frosting chilled.
The cookies are naturally egg-free and can be made fully vegan by swapping mascarpone for a plant-based alternative like Tofutti or vegan mascarpone.
Tiramisu Cookies
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 cup raw or granulated cane sugar
- 3/4 cup salted vegan butter, softened
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1/3 cup soy vanilla milk
- 1 teaspoon white vinegar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Frosting:
- 2 cups powdered sugar
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 1/2 cup vegan butter, softened
For Garnish:
- 2 tablespoons sweetened cocoa powder
Instructions
- Cream the butter and sugar: Use a hand mixer to whip the salted vegan butter and cane sugar until pale, fluffy, and well-combined.
- Add the wet ingredients: Mix in the vanilla extract, soy vanilla milk, and white vinegar until the mixture is smooth (it may look slightly curdled — that’s normal).
- Incorporate dry ingredients: Add all-purpose flour, baking powder, baking soda, and instant espresso powder, then mix until a soft cookie dough forms.
- Bake the cookies: Scoop the dough onto a lined baking sheet and bake at 375°F for about 12 minutes, or until the edges are lightly golden and the centers look set.
- Make the frosting: Blend the mascarpone cheese, powdered sugar, vegan butter, and vanilla extract until smooth, thick, and spreadable.
- Frost the cookies: Once fully cooled, spread a thick layer of mascarpone frosting over each cookie and dust generously with sweetened cocoa powder.
Notes
– Add chocolate chips for a mocha tiramisu cookie.
– Drizzle with espresso glaze for more intense coffee flavor.
– Add a splash of Kahlúa or coffee liqueur to the frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
