Tiramisu Cookies
Soft, espresso-infused tiramisu cookies topped with creamy mascarpone frosting and a cocoa dusting. A handheld twist on the classic Italian dessert.
Servings: 8
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
Ingredient substitution - Mascarpone: Mascarpone gives these cookies the most classic tiramisu flavor and a silky, creamy frosting. Cream cheese can work in a pinch, but the topping will taste tangier and thicker.
Ingredient substitution - Soy Vanilla Milk + Vinegar: Mixing soy vanilla milk with white vinegar creates a quick dairy-free “buttermilk” effect. This helps keep the cookies soft, tender, and fluffy. Apple cider vinegar also works as a 1:1 swap for white vinegar.
Storage: Store frosted cookies in the fridge for 3–4 days. The mascarpone stays freshest when chilled.
Freezing: Freeze unfrosted cookies up to 2 months. Frost just before serving.
Ingredient Tip: Use instant espresso for the deepest flavor; regular instant coffee won’t be as bold.
Substitution: Cream cheese can replace mascarpone, but let it soften fully for smooth blending.
Variations:
– 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.
– 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
Calories: 701kcal | Carbohydrates: 81g | Protein: 6g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 504mg | Potassium: 86mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1736IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
