Description

These Tiramisu Sandwich Cookies combine the flavors of classic tiramisu into a handheld treat! Soft, espresso-infused cookies are sandwiched together with a creamy mascarpone filling and finished with a dusting of cocoa powder.

Ingredients

Units Scale

For the Cookies:

1 3/4 cups (220g) all-purpose flour

1/2 cup (50g) unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar

1 large egg

1 tsp vanilla extract

2 tbsp strong brewed espresso (or coffee)

1/4 cup (60ml) milk

For the Mascarpone Filling:

8 oz (225g) mascarpone cheese, softened

1/2 cup (120ml) heavy whipping cream

1/3 cup (40g) powdered sugar

1/2 tsp vanilla extract

1 tbsp espresso (optional, for stronger coffee flavor)

For Dusting:

1 tbsp cocoa powder

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Instructions

Make the Cookies

Preheat Oven – Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Cream Butter & Sugars – In a separate large bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
Add Wet Ingredients – Mix in the egg, vanilla, and espresso. Gradually add the dry ingredients, alternating with milk, until a soft dough forms.
Shape & Bake – Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until set.
Cool – Let cookies cool completely on a wire rack.

2. Make the Mascarpone Filling

Whip Cream – In a bowl, beat heavy cream until stiff peaks form.
Mix Filling – In another bowl, beat mascarpone, powdered sugar, vanilla, and espresso (if using) until smooth.
Combine – Gently fold the whipped cream into the mascarpone mixture.

3. Assemble the Sandwich Cookies

Spread or pipe mascarpone filling onto the flat side of one cookie.
Place another cookie on top to form a sandwich.
Dust with cocoa powder for the classic tiramisu touch.

Notes

For an extra coffee kick, brush the baked cookies with espresso before assembling.
Want a crunchier texture? Use ladyfinger cookies instead of soft cookies.
Storage: Keep refrigerated for up to 3 days in an airtight container.