Tiramisu Sandwich Cookies Recipe

Introduction

Tiramisu Sandwich Cookies capture the rich, coffee-flavored essence of classic tiramisu in a handheld treat. Soft cocoa cookies sandwich a luscious mascarpone and cream cheese filling, perfect for dessert lovers craving a neat, flavorful bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 tablespoon instant espresso powder
• 1/2 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 6 ounces mascarpone cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, sifted, plus more for dusting
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon coffee liqueur, such as Kahlua
• 1 teaspoon instant espresso powder

Instructions

1. Step 1: Position oven racks in the upper and lower thirds and preheat to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a liquid measuring cup, stir the milk, instant espresso powder, and vanilla extract until the espresso dissolves.
4. Step 4: In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined.
5. Step 5: Reduce mixer speed to low; beat in half the flour mixture, then the milk mixture, then the remaining flour mixture. Increase speed to medium and beat until smooth, about 1 minute.
6. Step 6: Drop tablespoonfuls of dough about 2 inches apart on the prepared sheets. Dip the spoon in water if the dough sticks, and use damp fingers to form even mounds.
7. Step 7: Bake, switching the pans halfway through, until edges are set and tops spring back when touched, about 10 minutes. Let cool on the sheets for 3 minutes, then transfer to racks to cool completely.
8. Step 8: For the filling, beat mascarpone, cream cheese, confectioners’ sugar, and vanilla in a medium bowl on medium speed until smooth and light, about 1 minute. Transfer half the filling to another bowl.
9. Step 9: In a small bowl, dissolve the espresso powder in the coffee liqueur. Stir this into the remaining half of the filling and beat until combined.
10. Step 10: Transfer both fillings to separate resealable plastic bags and snip a small corner of each bag for piping.
11. Step 11: Flip over half of the cookies. Pipe a circle of espresso filling around the edge of each cookie, then fill the center with the plain filling. Sandwich with the remaining cookies.
12. Step 12: Refrigerate the assembled cookies until the filling is firm, about 1 hour. Dust with additional confectioners’ sugar before serving.

Tips & Variations

• Use cooled espresso or strong brewed coffee instead of instant espresso powder for a deeper flavor in the filling.
• For a non-alcoholic version, omit the coffee liqueur and add a teaspoon of strong coffee or espresso extract instead.
• If the dough feels too sticky, chill it for 15 minutes before baking to maintain cookie shape.
• Try adding finely chopped dark chocolate or chocolate chips to the cookie dough for extra texture.

Storage

Store these sandwich cookies in an airtight container in the refrigerator for up to 3 days to keep the filling firm and fresh. For best taste, let them sit at room temperature for 10 minutes before serving. They are not recommended for freezing due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies or filling ahead of time?

Yes, you can bake the cookies up to 2 days in advance and store them in an airtight container at room temperature. The filling can be made a day ahead and refrigerated; bring to room temperature before assembling the cookies.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can substitute with an equal amount of cream cheese mixed with a tablespoon of heavy cream to mimic the creamy texture and mild flavor.

Tiramisu Sandwich Cookies Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

These Tiramisu Sandwich Cookies blend the rich flavors of classic tiramisu into a delightful handheld treat. Soft cocoa cookies infused with espresso powder are sandwiched with a luscious mascarpone and cream cheese filling, lightly flavored with coffee liqueur and espresso, making for an elegant and indulgent dessert perfect for coffee lovers and cookie enthusiasts alike.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 sandwich cookies (48 cookies total) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cookies:

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 tablespoon instant espresso powder
• 1/2 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg

For the filling:

• 6 ounces mascarpone cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, sifted, plus more for dusting
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon coffee liqueur, such as Kahlua
• 1 teaspoon instant espresso powder

Instructions

1. Prepare Oven and Baking Sheets: Position racks in the upper and lower thirds of the oven and preheat it to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly to combine these dry ingredients evenly.
3. Dissolve Espresso and Flavorings: In a liquid measuring cup, stir the milk, instant espresso powder, and pure vanilla extract until the espresso powder is fully dissolved, imparting a rich coffee flavor to the liquid component.
4. Cream Butter and Sugar: Using a mixer on medium-high speed, beat the unsalted butter and granulated sugar in a large bowl until the mixture is light and creamy, approximately 1 minute, to create a fluffy base for the cookies.
5. Add Egg: Add the large egg to the creamed butter and sugar, beating until fully combined to ensure proper texture and binding.
6. Incorporate Dry and Wet Ingredients: Lower the mixer speed to low and beat in half of the dry flour mixture, followed by the milk mixture, then the remaining flour mixture. After all ingredients are combined, increase the mixer speed to medium and beat until the dough is smooth, about 1 minute.
7. Form Cookie Dough Mounds: With a spoon dipped in water to prevent sticking, drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Use damp fingers to form even mounds for uniform cookies.
8. Bake Cookies: Bake in the preheated oven, switching the baking sheets halfway through for even cooking. Bake until cookies are set around the edges and the tops spring back when touched, about 10 minutes.
9. Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely to room temperature.
10. Prepare Filling: In a medium bowl, beat the mascarpone cheese, cream cheese, sifted confectioners’ sugar, and vanilla extract on medium speed for about 1 minute until the mixture is smooth and light.
11. Divide Filling and Flavor One Half: Transfer half of the filling to a separate bowl. In a small bowl, dissolve the instant espresso powder in the coffee liqueur, then add this mixture to the remaining half of the filling, beating until combined for that signature coffee kick.
12. Fill Piping Bags: Place each filling into separate large resealable plastic bags and snip a small corner off each to use as piping bags for assembling the cookies.
13. Assemble Sandwiches: Flip over half of the cooled cookies. Pipe a ring of the espresso-flavored filling around the edges, then pipe the plain filling inside the ring. Top with the remaining cookies to create sandwich cookies.
14. Chill and Serve: Refrigerate the assembled sandwich cookies for at least 1 hour until the filling is firm. Before serving, dust the tops with additional sifted confectioners’ sugar for a delicate finish.

Notes

• Use room temperature butter, cream cheese, and mascarpone to ensure smooth blending and the best texture.
• If you do not have coffee liqueur, you can substitute with strong brewed coffee or espresso for a non-alcoholic version.
• Make sure to allow cookies to cool completely before assembling to prevent filling from melting.
• Store assembled cookies refrigerated in an airtight container for up to 3 days.
• Dipping the spoon in water before scooping the dough prevents sticking and makes shaping easier.

Keywords: tiramisu cookies, tiramisu sandwich cookies, coffee flavored cookies, mascarpone cookies, Italian desserts, espresso cookies, coffee liqueur dessert