Tiramisu Cookies Recipe: Italian-Inspired Treats You’ll Love!

Have you ever found yourself craving the rich, coffee-infused flavors of tiramisu but wanted something more portable and shareable? These Gluten-Free Tiramisu Cookies are the answer to that craving! They combine the best of both worlds – the beloved Italian dessert and everyone’s favorite handheld treat. My family adores these cookies, and I promise, they always disappear faster than I can make them!

Why This Recipe Works

These gluten-free tiramisu cookies have become one of our family favorites for good reason! Here’s why you’ll love them too:

Perfect texture balance: Tender, slightly chewy centers with crisp edges that perfectly complement the silky mascarpone topping. The chilling step is our secret weapon here!
True tiramisu flavor: The instant espresso powder gives that authentic coffee punch that perfectly balances the sweetness. My coffee-loving sister says these cookies have a more pronounced tiramisu flavor than many restaurant versions!
Make-ahead friendly: Both components can be prepared ahead of time, making these perfect for entertaining. Your guests will think you spent hours in the kitchen (but we’ll keep the easy prep our little secret)!
Naturally gluten-free without compromise: No strange aftertaste or crumbly texture here! These cookies don’t just “pass” as gluten-free – they’re delicious in their own right!

The Perfect Tiramisu Cookies

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These irresistibly tender coffee-infused cookies are topped with a silky-smooth mascarpone cream and dusted with cocoa powder, giving you all the traditional tiramisu flavors in a convenient cookie form. The best part? Nobody will ever guess they’re gluten-free!

Ingredients

For the Cookies:

• 110g unsalted butter
• 100g granulated sugar
• 100g dark brown sugar
• 1 large egg (57-60g with shell)
• 1 teaspoon vanilla extract
• 230g gluten-free all-purpose flour blend (I recommend a blend with xanthan gum already added)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon instant espresso powder
• ½ teaspoon salt

For the Mascarpone Cream:

• 180g mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract
• 90g confectioners’ sugar
• 20g agave or honey
• 120g heavy cream
• 1 tablespoon cocoa powder, for dusting

Instructions

For the Cookies:

1. Melt the butter in the microwave or a small saucepan over low-medium heat. You don’t want it to bubble, as you don’t want to lose any of the liquid in the butter. Pour the melted butter into a large mixing bowl and place it in the fridge to cool to room temperature (about 20 minutes).
2. Mix the sugars with the cooled butter by whisking together with a spatula for about 1 minute. This is where the magic starts! (Alternatively, use a stand mixer with the paddle attachment.)
3. Add the egg and vanilla extract and mix until thoroughly combined. The mixture should look smooth and glossy.
4. Prepare the dry ingredients by stirring together the gluten-free flour blend, baking powder, baking soda, instant espresso powder, and salt in a separate bowl. This ensures the espresso powder and leavening agents get evenly distributed.
5. Combine wet and dry ingredients by adding the dry mixture to the wet mixture. Use a spatula to gently mix until just combined. Don’t overmix! Overmixing can make gluten-free cookies tough and crumbly.
6. Portion the cookies using a 2 tbsp (1.3 ounce) cookie scoop. Scoop out 11 portions and place them on a parchment-lined tray. Roll each portion between your palms to form smooth balls.
7. Chill the dough by placing the prepared cookie balls in the refrigerator for 1 hour. This resting time is crucial! It allows the flour to fully hydrate and helps prevent the cookies from spreading too much during baking.
8. Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper.
9. Bake the cookies one tray at a time, placing 6 cookies per baking sheet. Bake for 10-11 minutes, until the edges are just set but the centers still look slightly underdone. Trust me on this – they’ll continue cooking as they cool!
10. Cool properly by letting the cookies rest on the baking sheet for 3 minutes (they’ll still be quite soft when they first come out). Then, gently transfer them to a cooling rack using a spatula and allow them to cool completely.

For the Mascarpone Cream:

1. Whip the cream mixture by combining mascarpone cheese, vanilla extract, confectioners’ sugar, agave or honey, and heavy cream in a medium bowl. Using an electric mixer or stand mixer with the whisk attachment, beat until the mixture reaches stiff peaks and holds its shape. The cream should be firm enough to pipe but still smooth and silky.
2. Refrigerate if needed by covering with plastic wrap if you’re making the cream ahead of time. This can be prepared up to a day in advance!

Assembly:

1. Prepare for piping by transferring the mascarpone cream to a piping bag fitted with a round piping tip (I like using a Wilton 2A).
2. Pipe the cream onto completely cooled cookies in a swirl pattern, starting from the middle and working outward. Make it tall and pretty – this is where your cookies transform into tiramisu!
3. Finish with cocoa by adding a tablespoon of cocoa powder to a fine mesh sieve, then gently dusting it over the mascarpone cream. This gives them that classic tiramisu look and taste!

Pro Tips for Tiramisu Cookie Success

1. Measure accurately! Gluten-free baking requires precision. I strongly recommend using a kitchen scale for the best results.
2. Don’t skip the chilling step. Gluten-free cookie dough benefits tremendously from resting time, which allows the flours to properly hydrate.
3. Check your espresso powder. Make sure it’s instant espresso powder, not ground coffee or espresso grounds. The powder dissolves completely and gives a smooth coffee flavor.
4. Oversee your baking time. When you remove these cookies from the oven, they should look slightly underdone. They’ll continue cooking on the hot baking sheet.
5. Let the cookies cool completely before adding the mascarpone cream. Any residual heat will cause the cream to melt!

Storage and Make-Ahead Instructions

• Unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days.
• Mascarpone cream can be made up to 24 hours in advance and stored in the refrigerator.
• Fully assembled cookies should be enjoyed within a few hours of assembly for the best texture and taste. The moisture from the cream will gradually soften the tiramisu cookies (which can be delicious too, more like traditional tiramisu!).
• For make-ahead entertaining, prepare both components separately and assemble just before serving.

Variations and Substitutions

Want to make these cookies even more special? Here are some delicious variations:

• Chocolate chips: Fold ½ cup of mini chocolate chips into the cookie dough for extra chocolatey goodness.
• Dairy-free option: Substitute the butter with dairy-free stick butter, and replace the mascarpone and heavy cream with dairy-free cream cheese and coconut cream. The texture will be slightly different, but still delicious!
• Extra coffee boost: If you’re a serious coffee lover, add ½ teaspoon of coffee extract to both the cookie dough and the mascarpone cream.

For a complete Italian-inspired dessert spread, serve these tiramisu cookies with a refreshing Mango Mocktail or Piña Colada Mocktail for your non-drinking guests

The Perfect Finishing Touch

So there you have it – delicious gluten-free tiramisu cookies that bring together the best of Italian dessert flavors in a convenient, hand-held treat! I created this recipe after my sister (who follows a gluten-free diet) mentioned how much she missed enjoying tiramisu at family gatherings. Now these cookies are requested at every special occasion, and nobody can tell they’re gluten-free!

Have you tried making these tiramisu cookies? Leave a comment below and let me know how they turned out! And don’t forget to check out my other Italian-inspired gluten-free desserts for more delicious treats that everyone can enjoy!

Frequently Asked Questions

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