These Homemade Tiramisu Cookies are the ultimate cookie treat for coffee and tiramisu lovers! Bring together the great components of tiramisu and combine with a super simple cookie for a gorgeous treat. These are so easy to transport and so much easier to make than regular tiramisu. You just know I love twisting up classic desserts and this has to be one of my favorites of all time!
This is a super simple cookie recipe in itself, just needing a little chill time to firm the dough. This is what allows the cookies to keep a good shape and texture. I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture.
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Once the dough has chilled simply bake as balls. This way, either chill your dough in a bowl, or you can pre-roll it on a baking sheet ready to divide up so they have room to spread during baking. Once baked, let them cool before making the frosting. The frosting is a really simple coffee buttercream which gets spread over the cookies. The base of the buttercream is simply butter and powdered sugar. Use brewed coffee to add the color and flavor to the frosting. Finally, dust with a good coating of cocoa powder for that real tiramisu look!
When it comes to making great cookies, there are a few key tips to keep in mind:
- Quality Ingredients: Start with high-quality ingredients, including butter, sugar, flour, and, in the case of vanilla cookies, pure vanilla extract.
- Creaming Method: Use the creaming method to properly mix the butter and sugar. Creaming incorporates air into the mixture, resulting in a lighter texture for the cookies.
- Proper Mixing: Be careful not to overmix the dough once the dry ingredients are added. Overmixing can lead to tough and dense cookies.
- Chilling the Dough: Chilling the cookie dough before baking can help solidify the fats and prevent the cookies from spreading too much in the oven. This can result in a thicker, chewier texture.
- Baking Time: Be sure to keep a close eye on the cookies as they bake. They should be removed from the oven when they are just set around the edges but still slightly soft in the center. They will continue to firm up as they cool.
By following these tips, you can create delicious chocolate chip cookies that are sure to impress! I love serving these as an easy bake for when friends come over, and are great to take into the office or school. Change up the sizes of the balls before baking for smaller cookies. If you do this, reduce the bake time by a minute or two for the perfect crisp outer and soft center.
Ingredients Required
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard large baking tray/cookie sheet. Bake across two pans as the cookies spread while baking.
- Unsalted Butter, Melted
- Granulated Sugar
- Light Brown Soft Sugar
- Large Free Range Egg
- Vanilla Extract
- Plain (All Purpose) Flour
- Baking Powder
- Powdered Sugar
- Brewed Coffee (or Instant Coffee)
- Milk
TOP TIPS FOR THE BEST Homemade Tiramisu Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Assembly: Place the balls of dough onto a baking sheet to bake.
- Chill Time: This really does help to make the best cookies! 30 minutes is the minimum to let the dough form up, meaning the butter doesn’t ‘leak’ whilst baking. If you are making ahead, overnight is great!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
- Frosting: Get your ingredients to room temperature for perfectly fluffy frosting. Spread it over the cookies in thick waves.
- Coffee for the Frosting: I use coffee that’s remaining in my filter coffee pot. You can either use already made coffee (without creamer/milk/sugar), or quickly make a small instant coffee!
- Decoration: Dust with cocoa powder for that authentic tiramisu look. I pipe the frosting on for a prettier look, but feel free just to spread it over with a palette knife or spatula!
Homemade Tiramisu Cookies
Ingredients
- 125 g Unsalted Butter Melted
- 75 g Light Brown Soft Sugar
- 125 g Granulated Sugar
- 1 Large Free Range Egg
- 2 tsp Vanilla Extract
- 275 g All Purpose (Plain) Flour
- 3 tsp Baking Powder
For the Frosting
- 113 g Unsalted Butter Room Temperature
- 350 g Powdered Sugar (Icing Sugar)
- 25 ml Brewed Coffee (left to cool) See Notes for Instant
- Cocoa Powder to Decorate
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder and mix until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
- Preheat the oven to 180℃/375℉. Line two-three large baking sheets.
- Place cookies 2 inches apart on baking sheets – they spread! Bake 12-14 minutes, until just golden at the edges. Let cool.
For the Frosting
- Once the cookies are cool, make the frosting. Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the icing sugar, and the coffee and whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add icing sugar/milk as required to meet your desired consistency. Spread over the cooled cookies, and dust with cocoa powder using a sieve!
Notes
Storage for my Homemade Tiramisu Cookies
When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these cookies contain perishable ingredients in the frosting (butter), they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving. Only do this with the dough before baking. Once baked, you can freeze, but not with the frosting!
By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.
I bake these Homemade Tiramisu Cookies on classic sheet pans (like these). For more baking inspiration, head on over to my Instagram. For more cookie ideas, check out these Chai Latte Cookies!
