Irresistible Tiramisu Sandwich Cookies
What if you could enjoy the classic elegance of tiramisu in cookie form? These Tiramisu Sandwich Cookies combine the bold flavors of espresso and cocoa with a luscious mascarpone cream filling, all tucked between two tender cookies.
They’re indulgent, eye-catching, and perfect for special occasions—or for treating yourself on a cozy evening. With every bite, you’ll taste layers of chocolate, coffee, and creamy sweetness that mimic tiramisu’s signature charm.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- ½ cup mascarpone cheese (softened)
- 2 tbsp powdered sugar
- 1 tbsp espresso (cooled)
- ½ tsp cocoa powder (plus more for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter and powdered sugar until light and fluffy.
- Mix in egg yolk, vanilla, flour, cornstarch, and salt until dough forms.
- Roll dough into small balls and flatten slightly onto baking sheet.
- Bake for 10–12 minutes until lightly golden. Cool completely.
- For the filling, whisk mascarpone, powdered sugar, espresso, and cocoa until smooth.
- Pipe or spread filling onto one cookie and top with another to form sandwiches.
- Dust tops lightly with cocoa powder.
- Serve immediately or refrigerate for 1–2 hours for firmer filling.
Tips & Variations
- Boozy Twist: Add 1 tsp coffee liqueur to the filling for an adult version.
- Lighter Option: Substitute cream cheese for mascarpone if needed.
- Make Ahead: Bake cookies in advance and assemble just before serving.
- Decorative Touch: Drizzle with melted chocolate for an elegant finish.
Irresistible Tiramisu Sandwich Cookies
Classic tiramisu flavors in a handheld treat—espresso mascarpone cream sandwiched between tender cookies.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter and powdered sugar until light and fluffy.
- Mix in egg yolk, vanilla, flour, cornstarch, and salt until dough forms.
- Roll dough into small balls and flatten slightly onto baking sheet.
- Bake for 10–12 minutes until lightly golden. Cool completely.
- For the filling, whisk mascarpone, powdered sugar, espresso, and cocoa until smooth.
- Pipe or spread filling onto one cookie and top with another to form sandwiches.
- Dust tops lightly with cocoa powder.
- Serve immediately or refrigerate for 1–2 hours for firmer filling.
Notes
For an extra tiramisu touch, lightly brush cookies with cooled espresso before filling. Store chilled for best results.
