You know that feeling when you want tiramisu, but you don’t want to make a whole giant pan of it? Yeah, me too. It’s a whole big thing, and sometimes you just want that coffee-and-cream flavor in a bite-sized package.
This is the answer. We’re going to make Tiramisu Sandwich Cookies.
I’m going to walk you through exactly how to make two perfect, coffee-kissed cookies with a creamy, dreamy mascarpone filling squished in the middle. This isn’t hard, I promise. If you can mix stuff in a bowl, you can make these.
This Is The Good Stuff: Why These Cookies Work
Let’s be real, a lot of recipes out there are too complicated or just don’t taste right. These are different. We’re using simple ingredients to get that real tiramisu flavor without all the fuss.
The cookies are soft but sturdy enough to hold that amazing filling. And the filling? It’s the perfect balance of sweet and tangy, with just enough coffee liqueur to make things interesting. It’s the dessert you can actually hold in your hand.
What You’ll Need
Okay, let’s talk ingredients. The details matter here, so try to get the exact stuff if you can. It makes a difference, trust me. I’ve listed everything out so you can just make a list and go.
For the Coffee Cookies
These are the star of the show, the bread to our sandwich. We need them to be flavorful but not overpowering.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Instant Espresso Powder | 2 tablespoons |
| Baking Soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | ¾ cup |
| Light Brown Sugar | ½ cup, packed |
| Large Egg | 1 |
| Vanilla Extract | 2 teaspoons |
A quick note on the butter: make sure it’s softened to room temperature. Just leave it on the counter for an hour or so. Cold butter is the enemy of good cookies.
For the Mascarpone Filling
This is where the magic happens. This filling is light, creamy, and has that classic tiramisu tang.
| Ingredient | Amount |
|---|---|
| Mascarpone Cheese | 8 ounces |
| Cream Cheese | 4 ounces |
| Powdered Sugar | 1 ½ cups, sifted |
| Coffee Liqueur | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
| Unsweetened Cocoa Powder | For dusting |
Make sure the mascarpone and cream cheese are softened. Just like the butter, this helps everything mix together smoothly. Nobody wants lumpy filling. For the coffee liqueur, I like using Kahlúa, but any brand will do the trick.
The Tools for the Job
You don’t need a bunch of fancy kitchen gadgets for this. Here’s the basic stuff you’ll want to have handy.
- Baking Sheets: Two of them is ideal so you can rotate them.
- Parchment Paper: This stuff is a lifesaver. Cookies won’t stick.
- Electric Mixer: A stand mixer or a hand mixer works. You can do it by hand, but your arm will be sore.
- Mixing Bowls: A big one for the dough, a medium one for the filling.
- Measuring Cups and Spoons: The basics.
- Whisk: For mixing the dry ingredients.
- Spatula: For scraping the bowl. Don’t waste any of that goodness.
- Cookie Scoop: A 1.5-tablespoon scoop is perfect for getting uniform cookies.
- Piping Bag (Optional): For the filling. It makes them look neater, but two spoons work fine, too.
- Small Sifter or Sieve: For dusting the cocoa powder.
Let’s Get Baking: The Step-by-Step Guide
Alright, time to make some cookies. Just follow along, and you’ll be golden. Don’t rush it. Baking is supposed to be fun, remember?
Part 1: Making the Coffee Cookies
Step 1: First things first, get your oven ready. Move a rack to the middle position and preheat it to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together your dry stuff: the flour, espresso powder, baking soda, and salt. Whisk it for a good 30 seconds to make sure it’s all evenly mixed. Set it aside.
Step 3: In a large bowl with your electric mixer, beat the softened butter, granulated sugar, and brown sugar together. Start on low, then crank it to medium-high. Let it go for about 2-3 minutes until it looks light and fluffy.
Step 4: Add the egg and vanilla extract to the butter mixture. Mix on medium speed until it’s just combined, maybe 30 seconds. Scrape down the sides of the bowl with your spatula.
Step 5: Now, turn the mixer down to low and slowly add the flour mixture you set aside earlier. Mix it in until it’s just barely combined. (Don’t overmix, or your cookies will be tough).
Step 6: Using your cookie scoop (or a spoon), drop rounded balls of dough onto your prepared baking sheets. Leave about 2 inches between them because they will spread a little.
Step 7: Bake for 10-12 minutes. You’ll know they’re done when the edges are set and the centers look just a little bit soft. They’ll firm up as they cool.
Step 8: Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. They must be 100% cool before you add the filling, or you’ll have a melty mess.
Part 2: Whipping Up the Dreamy Filling
Step 1: While the cookies are cooling, make the filling. In a large bowl, beat the softened mascarpone and cream cheese with your mixer on medium speed until it’s super smooth. This should take about 1 minute.
Step 2: Turn the mixer to low and slowly add the sifted powdered sugar. Once it’s mostly mixed in, add the coffee liqueur and vanilla extract.
Step 3: Turn the mixer up to medium-high and beat for another 2-3 minutes until the filling is light, fluffy, and holds its shape. Try not to eat it all with a spoon.
Part 3: Assembling Your Masterpieces
Step 1: Find matching cookie pairs. Turn one cookie from each pair upside down, so the flat bottom is facing up.
Step 2: You can either pipe the filling onto the flat side of a cookie or just scoop a good amount (about 1-2 tablespoons) with a spoon.
Step 3: Gently press the other cookie on top to create your sandwich. The filling should spread to the edges. Don’t press too hard, or it will all squish out.
Step 4: Place the finished sandwich cookies on a plate or baking sheet. Use a small sifter to lightly dust the tops with unsweetened cocoa powder. This is the final touch that makes them look and taste like real tiramisu.
Step 5: Here’s a key tip: let the cookies chill in the fridge for at least 30 minutes before serving. This lets the filling set up and helps the flavors meld together. It’s worth the wait.
Pro Tips From My Kitchen
I’ve made these cookies more times than I can count, and I’ve learned a few things. Here are the secrets that make a big difference.
- Don’t Skip the Sifting. Sifting the powdered sugar for the filling and the cocoa powder for the topping seems like a fussy, annoying step. It’s not. It prevents lumps in your filling and gives you that beautiful, even dusting of cocoa on top. It takes 30 seconds and makes your cookies look and feel professional.
- Room Temp is Not a Suggestion. I said it before, but it’s that important. Your butter, egg, mascarpone, and cream cheese must be at room temperature. Cold ingredients don’t mix together properly. You’ll end up with a greasy, separated filling or dense cookies. Just set them on your counter an hour before you start.
- Espresso Powder is Key. Please don’t use regular instant coffee granules. They won’t dissolve as well and the flavor isn’t as rich. Instant espresso powder gives you that deep, smooth coffee flavor without making the dough watery. You can find it in the coffee aisle at most grocery stores.
- Chill Out. Chilling the assembled cookies is non-negotiable. It does two things: it firms up the filling so it doesn’t squish out when you take a bite, and it lets the coffee flavor from the cookie seep into the cream. The cookies taste ten times better after they’ve had a little time to hang out in the fridge.
Swaps and Fun Variations
Once you get the basic recipe down, you can start playing around. Here are a few ideas to get you started.
- Make it Boozy (or Not): Don’t have coffee liqueur? You can use dark rum, brandy, or Marsala wine for a more traditional tiramisu flavor. If you want to keep it alcohol-free, just replace the liqueur with 2 tablespoons of strong-brewed, cooled coffee or espresso.
- Gluten-Free Version: You can swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour blend (the kind with xanthan gum already in it). The texture might be slightly different, but they’ll still be delicious.
- Chocolate Lover’s Dream: Add a half-cup of mini chocolate chips to the cookie dough for a little extra texture and chocolatey goodness. Or, dip half of the finished sandwich cookie in melted dark chocolate.
- Different Flavors: Try adding a pinch of cinnamon to the cookie dough or a little bit of almond extract to the filling for a new twist.
Storing Your Cookies
These cookies are best eaten within a few days, but they store really well.
Leftovers and Storage: Keep them in an airtight container in the refrigerator. The filling is made with dairy, so they need to stay chilled. They will stay fresh and delicious for up to 4 days.
Can you freeze them? Yes! You can freeze the assembled sandwich cookies. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for about a month. Just let them thaw in the fridge for an hour or so before eating.
Frequently Asked Questions
Here are some questions people usually ask. Hopefully, this helps you out.
Q1. My filling seems too runny. What did I do wrong?
Ans: Your mascarpone or cream cheese was probably too warm, or you overmixed it. Pop the filling bowl in the fridge for 20-30 minutes to help it firm up before you assemble the cookies.
Q2. Can I make the cookie dough ahead of time?
Ans: Absolutely. You can make the dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to 3 days. You can also freeze the dough balls for up to 3 months.
Q3. Why did my cookies spread out so much and get too thin?
Ans: This usually happens if your butter was too soft (like, melty) or you didn’t measure your flour correctly. Make sure your butter is soft but still holds its shape, and always level off your flour measurement.
Q4. I can’t find mascarpone cheese. What can I use instead?
Ans: If you absolutely can’t find it, you can use all cream cheese. The flavor will be a little tangier and less traditional, but it will still be a tasty cream cheese filling.
Wrapping Up
See? That wasn’t so bad. You just made a seriously impressive dessert that tastes even better than it looks. These Tiramisu Sandwich Cookies are perfect for when you need a little something special, without spending all day in the kitchen.
Now go on, pour yourself a cup of coffee and enjoy the cookie you just made. You earned it.
When you make these, I’d love to hear how they turned out. Leave a comment below and tell me what you thought, or if you tried any fun variations! Your feedback helps everyone. Happy baking
