Satisfy your sweet tooth quickly with these No-Chill Tiramisu Cookies. Featuring rich coffee and creamy mascarpone flavors, these easy-to-make cookies bring the classic Italian dessert to your fingertips without the wait.
Do you adore the rich flavors of classic Italian tiramisu? Do you crave the simplicity and quickness of cookie baking? Then these No-Chill Tiramisu Cookies are a dream come true!
Each cookie bursts with the flavor of espresso and creamy mascarpone, topped with a delicate dusting of cocoa powder. These cookies streamline the traditional tiramisu components into a no-fuss recipe that skips the chilling and heads straight to baking.
If you’re planning a cozy family dinner or looking for the perfect treat for coffee lovers, these Tiramisu cookies blend classic Italian dessert flavors with the all-American ease of a cookie.
No-Chill Tiramisu Cookies bring you all the exquisite flavors of a traditional tiramisu without the lengthy preparation time.
They are a fantastic way to enjoy your favorite Italian dessert in a fun, accessible format that’s sure to please a crowd. Whether you’re baking a batch for a festive occasion or simply treating yourself, these cookies are for you!
Common Questions About No-Chill Tiramisu Cookies
Can I use coffee liqueur in the recipe?
Yes! For an authentic tiramisu taste, you can brush a little coffee liqueur on the cookies before adding the frosting. This adds a subtle booze-infused flavor that echoes the traditional tiramisu recipe even more closely.
Can I use cream cheese instead of mascarpone cheese for the frosting?
Yes, you can substitute cream cheese for mascarpone cheese in the frosting if mascarpone is hard to find or if you prefer the tanginess that cream cheese brings.
Keep in mind that cream cheese is a bit tangier and firmer than mascarpone, so the frosting texture and flavor might be slightly different.
To achieve a similar consistency to mascarpone, you can blend the cream cheese with a bit of heavy cream or sour cream to lighten it up.
What makes these tiramisu cookies ‘no-chill’?
This tiramisu cookie recipe eliminates the typical dough-chilling step found in many cookie recipes, speeding up your prep time and getting these delicious treats into your oven—and mouth—much faster.
Storage
Tiramisu is a really popular Italian dessert. Sometimes it’s nice, though, to have a mini version of the real thing!
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze the cookies without the frosting for up to 3 months. Thaw and apply fresh mascarpone frosting before serving.
Tips
I always like to use a lined baking sheet when making cookies. It makes cleanup so much easier!
- Ensure all ingredients like the mascarpone cheese and egg are at room temperature for smoother mixing.
- Use a sifter for the dry ingredients to incorporate the espresso powder and flour mixture evenly.
- Whip the mascarpone frosting at medium speed until it reaches stiff peaks for a fluffy texture.
- After baking, let the cookies cool on a wire rack before frosting to prevent the mascarpone cream from melting.
- Utilize a cookie scoop to ensure uniform size and even baking of your tiramisu cookies.
- For best results, use high-quality instant espresso powder to enhance the coffee flavor in every bite.
Ingredients
These ingredients give the perfect balance of flavor and texture. You’ll know it’s tiramisu even though it’s clearly a cookie!
- Unsalted butter
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Espresso powder
- Cornstarch
- Baking powder
- Baking soda
- Confectioner’s sugar
- Mascarpone cheese
- Heavy whipping cream
- Cocoa powder
How to Make No-Chill Tiramisu Cookies
Before you decorate the top of the cookies, make sure you let them cool. You don’t want to squish them!
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Brown the butter by melting it in a saucepan until it has a nutty aroma and brown pieces are on the bottom of the pan. Allow the browned butter to cool to room temperature before using.
- Combine the cooled browned butter with the granulated sugar, egg, and vanilla extract. Whisk together until combined.
- Fold in the flour, espresso powder, cornstarch, baking soda, and baking powder until a thick dough forms.
- Use a 1-inch cookie scoop to portion the dough on the prepared baking sheet, keeping each about 2 inches apart.
- Bake for 20 minutes or until the cookies are puffy and slightly cracked.
Frosting
- While the cookies are baking, make the mascarpone frosting.
- Combine the confectioner’s sugar, mascarpone cheese, and espresso powder in the mixer bowl. Beat together slowly until combined.
- Then add the vanilla extract and blend until combined.
- Slowly add the heavy whipping cream, while the mixer is on low speed.
- Increase the speed to high and whip until light and fluffy.
- Transfer the frosting into a piping bag fitted with a large metal tip.
Decorate
- Once the cookies are baked, allow them to cool completely.
- Pipe the mascarpone frosting on the top of each cookie.
- Dust with cocoa powder using a sifter.
Kitchen Supplies You’ll Need
Don’t forget to save the recipe card down below. You know you’re going to want to make these again.
- Baking Sheet
- Parchment Paper
- Hand Mixer or Stand Mixer
- Piping Bag with Metal Piping Tip
- Sifter
- Cookie Scoop
- Measuring Cups and Spoons
What to Serve With No-Chill Tiramisu Cookies
These cookies are perfect when served with a steaming cup of coffee or espresso to enhance the coffee notes in the cookies. They also pair beautifully with a glass of Marsala wine for an authentic Italian dessert experience.
Why You Should Make No-Chill Tiramisu Cookies
Whether you’re a fan of classic tiramisu flavors or this is your first time tasting it, these cookies are for you.
- Efficient Baking: Skip the chilling for a quicker path from bowl to oven.
- Tiramisu Flavor: Enjoy the beloved coffee and creamy flavors of classic tiramisu in every bite.
- Versatile Treat: Perfect for cookie exchanges, special occasions, or as a sophisticated treat with afternoon tea.
- Crowd-Pleasing Recipe: Sure to delight tiramisu and cookie lovers alike with its blend of flavors and textures.
Variations and Add Ins for No-Chill Tiramisu Cookies
This delicious cookie recipe can be changed at will. Let me know in the comments how your own versions turn out!
- Chocolate Chips: Stir in some mini chocolate chips for a chocolatey twist.
- Nutty Flavor: Add chopped hazelnuts or almonds for added texture and taste.
- Citrus Zest: Enhance the batter with a bit of orange zest for a fresh undertone.
- Spiced Up: A dash of cinnamon or nutmeg can add warmth to the cookie flavor.
- Different Extracts: Experiment with rum extract instead of vanilla for a deeper flavor profile.
- Extra Topping: Before serving, sprinkle some finely chopped dark chocolate or white chocolate over the frosted cookies for extra decadence.
If you love this tasty cookie recipe, you’re going to love these awesome treats too. Please click each link below to find the easy, printable recipe!
More Great Tiramisu Recipes
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No-Chill Tiramisu Cookies
Ingredients
Cookies
- 1 cup butter browned – unsalted
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon espresso powder
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Mascarpone Frosting
- 1 ½ cups confectioner’s sugar
- 8 ounces mascarpone cheese
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
Cocoa powder for dusting
Instructions
Cookies
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Brown the butter by melting it in a saucepan until it has a nutty aroma and brown pieces are on the bottom of the pan. Allow the browned butter to cool to room temperature before using.
- Combine the cooled browned butter with the granulated sugar, egg, and vanilla extract. Whisk together until combined.
- Fold in the flour, espresso powder, cornstarch, baking soda, and baking powder until a thick dough forms.
- Use a 1-inch cookie scoop to portion the dough on the prepared baking sheet, keeping each about 2 inches apart.
- Bake for 20 minutes or until the cookies are puffy and slightly cracked.
Frosting
- While the cookies are baking, make the mascarpone frosting.
- Combine the confectioner’s sugar, mascarpone cheese, and espresso powder in the mixer bowl. Beat together slowly until combined.
- Then add the vanilla extract and blend until combined.
- Slowly add the heavy whipping cream, while the mixer is on low speed.
- Increase the speed to high and whip until light and fluffy.
- Transfer the frosting into a piping bag fitted with a large metal tip.
Decorate
- Once the cookies are baked, allow them to cool completely.
- Pipe the mascarpone frosting on the top of each cookie.
- Dust with cocoa powder using a sifter.
Equipment
- Baking Sheet
- Parchment Paper
- Hand mixer
- piping bag
- Metal Piping Tip
- Sifter
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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