These bite-sized Tiramisu Cookies have a sweet coffee flavor in every bite. The easy espresso sugar cookie dough is baked in muffin tins, then topped with a sweet coffee whipped cream filling and chocolate-covered coffee beans. Perfect treat for coffee lovers!
Most mornings, you will find my husband and me sitting on our back porch with cups of coffee while we read. Of course, before actually drinking my coffee, I have to take a picture and share it on my Instagram stories.
I don't know why I started doing that, but my husband just shakes his head every time he sees me taking my coffee shot.
He is actually shaking his head at all the cream I use in my coffee, not the picture. He says coffee is meant to be enjoyed black, but I disagree.
The only time he wants his coffee to have cream and sugar is when he eats tiramisu, one of his favorite desserts.
Whenever we go out to eat for dinner, he checks the menu to see if they serve tiramisu. If they do, it's a good bet that we will order it and try it for dessert.
Over the years, we have had some winners and some not-so-good ones.
A few years ago, we decided to create a simple coffee dessert for our oldest son's birthday. It was an instant hit, and now this easy tiramisu is one of the most requested desserts in our house. You can even use the same base for these incredible tiramisu brownies!
These coffee brownies are another favorite. We do love coffee in our baked goods.
How To Make Tiramisu Cookies
I used a sugar cookie dough and added some instant espresso powder and a sweet coffee filling.
These easy cookie cups are a fun and delicious way to enjoy tiramisu. They're the perfect treat to add to cookie trays this year.
- Beat the butter, cream cheese, and sugar until soft and creamy.
- Add the extracts and egg and beat again.
- Stir together the dry ingredients and slowly mix them into the sugar mixture until a soft dough forms.
- Roll the dough into 24 even balls, place them in greased mini tart pans, and bake.
- Cool the cookies for a few minutes, then use a tart shaper to lightly press the centers.
- Whip the coffee filling until light and fluffy. Fill a piping bag with the filling and swirl it into the centers of the cooled cookies.
BruCrew Tips
- Make sure to spray your muffin or mini tart pan with nonstick baking spray. That way, your cookies will lift out more easily.
- A mixture of vanilla and coffee extract will give you that tiramisu flavor without being overwhelming.
- Use a tart shaper to press in the center of the cookies once they come out of the oven.
- Set out the cream cheese in advance so it is soft enough to beat into the whipped cream.
- Use a piping bag fitted with an icing tip 1M to swirl the filling into the cookie cups.
- Before serving, add a sprinkle of instant espresso powder and a chocolate covered coffee bean.
Storage and Freezing
If stored in a tightly sealed container, the unfrosted cookie cups will keep on the counter for 4-5 days. If you add whipped topping to the cookies, store them in an airtight container in the refrigerator for 2-3 days.
You can also freeze the cookie cups without the frosting. Place the cooled cookies on a plate or sheet pan, then freeze for 30 minutes, then transfer to a freezer-safe bag or container. They will keep for 1-2 months. Thaw in the refrigerator before adding the tiramisu topping.
Other Easy Cookie Recipes
- Our Favorite Chocolate Chip Cookies
- Chewy Chocolate Brownie Cookies
- Chocolate Chip Cookies and Cream Cookies
- Spiced Maple Cookies
- Chocolate Raspberry Thumbprint Cookies
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Recipe
Tiramisu Cookies
These bite-sized Tiramisu Cookies have a sweet coffee flavor in every bite. The easy espresso sugar cookie dough is baked in muffin tins, then topped with a sweet coffee whipped cream filling and chocolate-covered coffee beans. Perfect treat for coffee lovers!
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract
- 1 large egg
- 1 teaspoon espresso powder
- 2 ½ cups all-purpose flour
- ½ teaspoon table salt
- 1 teaspoon baking soda
For the Filling
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- 1 cup powdered sugar
- ½ teaspoon rum extract
- 1 teaspoon coffee extract
- 24 chocolate covered coffee beans
- ½ teaspoon espresso powder, for garnish
Instructions
- Preheat oven to 375°F. Spray a mini tart pan or regular muffin tin with baking spray.
- Beat butter, cream cheese, and sugars until creamy. Add vanilla extract, coffee extract, and egg and beat again.
- Stir together espresso powder, flour, salt, and baking soda. Slowly pour into butter mixture and beat until a soft dough forms.
- Roll dough into 24 even balls. Place in prepared pan and bake for 11-12 minutes.
- Let cool in pan for 2 minutes. Use a tart shaper to press in centers of cookies. Remove and place on wire rack to cool completely.
- Use a chilled bowl and whisk attachment and beat heavy cream and ½ cup powdered sugar until soft peaks form.
- Add softened cream cheese, extracts, and rest of powdered sugar and beat until light and fluffy.
- Use a piping bag and icing tip 1M to swirl filling into each cup. Right before serving, top with chocolate covered coffee bean and sprinkle with additional espresso powder.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 158mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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Maria says
I don't see the recipe?
Maria Lanum says
Oh gosh..i didn't realize it was "over at Dixie Crystals".
Patti says
Click the link for Dixie Crystals. That is where the recipe is.