These tiramisu cookies are crispy on the outside, soft in the center, and filled with a silky cream cheese filling. Made with coffee and cocoa, they’re packed with classic tiramisu flavor in every bite—easy, beginner-friendly, and perfect for dessert or afternoon tea!
If you ask me what my favorite desserts are—mochi? Basque cheesecake?
Tiramisu is definitely in my top three. It’s something my whole family loves.
Besides making the classic tiramisu, I actually enjoy experimenting with different tiramisu variations even more.
From Matcha Tiramisu Egg Tarts to my Best Tiramisu Basque Cake, I’m always finding new ways to play with those familiar flavors.
And today, I’m finally sharing something I’ve been wanting to make for the longest time—these tiramisu cookies.
Why you’ll love this recipe
- These cookies have multiple textures—crispy edges with a soft, creamy center.
- You get a true tiramisu flavour from the coffee, cocoa, and cream cheese combination.
- It’s a beginner-friendly recipe with straightforward steps and reliable results.
- The filling is silky and rich without being too heavy or overly sweet.
- Perfect for afternoon tea, dessert boxes, or sharing with friends.
Ingredients and Substitutions
For the Coffee Cocoa Cookie Base
- Butter – The foundation of any good cookie, and here it’s absolutely crucial. I cannot stress enough the importance of properly softened butter – it should yield easily when you press it with your finger.
- Powdered sugar – Unlike granulated sugar, powdered sugar contains cornstarch that helps create a finer, more tender crumb. It dissolves almost instantly into the butter, leaving no gritty residue behind. Trust me on this one – using granulated sugar here would give you cookies with an unpleasant sandy texture.
- Egg liquid – Those 60 grams of egg at room temperature work magic in this dough.
- Coffee liquid – This is where the tiramisu magic begins. I use freshly brewed espresso when possible, but high-quality instant espresso powder dissolved in hot water works beautifully too.
- Low protein flour – Cake flour is your friend here. With its lower protein content, it develops less gluten when mixed, keeping these cookies tender and delicate.
- Cocoa powder – Pure, unsweetened cocoa powder is non-negotiable. It provides that deep chocolate backdrop that makes the coffee sing. I recommend using Dutch-processed cocoa for its smoother, less acidic flavour, but natural cocoa works wonderfully too.
For the Tiramisu Cream Cheese Filling
- Cream cheese – The heart of the filling, and it must be properly softened for a smooth, silky texture. Traditionally, tiramisu is made with mascarpone, but if you don’t have it on hand, regular cream cheese works perfectly well as a substitute.
- White sugar – Just enough to sweeten the tangy cream cheese without overwhelming its character.
- Whipping cream – This is what transforms the cream cheese from dense to dreamy. I recommend using heavy cream with at least 35% fat content for the richest, most luscious filling.
- Coffee liquid – A smaller amount than in the cookie dough, but equally important. It ties the filling to the cookie base and ensures every component tastes distinctly of tiramisu.
For the Surface Decoration
- Cocoa powder – That final dusting isn’t just for looks – though it certainly makes these cookies gorgeous.
Ingredients
Coffee Cocoa Cookie Base
- 140 g unsalted butter, softened to room temperature
- 60 g powdered sugar
- 60 g egg liquid (about 1 large egg), room temperature
- 10 g coffee liquid (brewed espresso or strong coffee), room temperature
- 210 g low protein flour (cake flour)
- 15 g unsweetened cocoa powder
Tiramisu Cream Cheese Filling
- 80 g cream cheese, softened to room temperature
- 12 g white granulated sugar
- 40 g whipping cream, cold or room temperature
- 4 g coffee liquid (brewed espresso or strong coffee), room temperature
For Assembly and Decoration
- Cocoa powder, for dusting
How to make tiramisu cookies
Make the cookie dough
In a large bowl, add the softened butter and powdered sugar. Mix with a spatula until combined, then use an electric mixer to beat until light, fluffy, and pale in colour.
Add the egg gradually in small batches, mixing well after each addition until fully incorporated and smooth.
Pour in the coffee and mix until evenly combined.
Sift in the cake flour and cocoa powder. Gently fold the mixture with a spatula until no dry flour remains and a smooth dough forms. Be careful not to overmix.
Shape and bake the cookies
Divide the dough into portions of about 40g each and roll them into balls. Place them onto a lined baking tray and gently flatten the center of each one.
Preheat the oven to 170°C and bake the cookies on the middle rack for about 20 minutes, until the edges are set and the tops look slightly dry.
Remove from the oven and let them cool completely on a wire rack.
Make the tiramisu cream cheese filling
In a bowl, beat the softened cream cheese with granulated sugar until completely smooth and lump-free.
Add the whipping cream and mix until well combined.
Add the coffee and continue mixing until the filling is smooth, creamy, and slightly thickened. Transfer to a piping bag.
Assemble the cookies
Once the cookies are fully cooled, pipe the cream cheese filling onto the flattened center of each cookie.
Lightly dust cocoa powder over the top using a sieve.
Serve immediately or chill slightly for a firmer texture.
Storage
Store these tiramisu cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Tips & tricks
- Butter texture is key – If the butter is too firm, it won’t whip properly. If melted, the cookies will spread too much.
- Add egg gradually – This prevents the mixture from separating and keeps the dough smooth.
- Don’t overmix the flour – Overmixing develops gluten and results in tougher cookies instead of tender ones.
- Use room temperature ingredients – Especially for the cream cheese filling to ensure a silky texture.
- Cool cookies completely before filling – Otherwise, the cream will melt and lose its structure.
Frequently asked questions
Why are my cookies hard instead of crumbly?
This usually happens if the butter wasn’t softened properly or if the dough was overmixed after adding the flour.
Can I use instant coffee instead of brewed coffee?
Yes! Just dissolve instant coffee in a small amount of hot water and let it cool before using.
Do I need to chill the dough before baking?
No, this recipe is designed to be baked right away, making it quick and convenient.
Can I make these cookies ahead of time?
Yes. You can bake the cookies in advance and fill them later, or store fully assembled cookies in the fridge for up to 3 days.
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