Easy Tiramisu Cookies with Freshly Milled Flour

Tiramisu as a cookie is not just cute, it's genius. You get the same classic tiramisu flavors - coffee-soaked, mascarpone-rich satisfaction without fussing over ladyfingers. These cookies are sturdy enough to handle a proper coffee dunk, tender enough to feel special, and the freshly milled flour brings a nutty depth that boxed all-purpose could never touch. The mascarpone icing is lush without being too sweet, and the whole thing comes together in about an hour. This classic Italian dessert feels fancy but behaves like a weeknight project. You'll make them once for a dinner party, then again the following Tuesday because you can't stop thinking about them. And once you taste the difference fresh flour makes, you'll understand why it matters.

Course Dessert

Cuisine American

Keyword tiramisu cookies

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings cookies

Calories 264kcal

Ingredients

Cookie Dough:

½ cup softened butter 115 grams
⅓ cup sugar 67 grams
3 tablespoons brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups freshly milled soft white wheat flour finely milled (230 grams)
3 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons instant coffee plus 2 tablespoons hot water

For Brushing:

1 tablespoon instant coffee plus 2 tablespoons hot water

Icing:

5 ounces mascarpone cheese
⅓ cup heavy cream 79 grams
1 cup powdered sugar 100 grams
1 teaspoon vanilla
Cocoa powder for dusting

Instructions

In the bowl of a stand mixer, cream the butter and sugar.
Add the eggs and vanilla and combined.
Add the dry ingredients and mix until combined.
Stir the instant coffee and hot water together until dissolved and add to the dough. Combine.
Chill the dough in the fridge for 30 minutes.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
Scoop the dough out onto the prepared pan using a large cookie scoop. Use your hands to press the cookies a little flat.
Bake in the oven for 10-12 minutes.
Combine the hot water and coffee in a small bowl and stir until dissolved.
Brush the coffee on the cookies once they have cooled for a couple of minute. Let it soak in, then lightly brush again.
Prepare the icing by beating the mascarpone cheese and vanilla until smooth. Add the cream and sugar and beat until fluffy and whipped.
Spread the icing on the cookies once cooled and top with a dusting of cocoa powder.

Nutrition