Tiramisu Christmas Cookies

Your New Favorite Holiday Cookie is Here

Hey friends, Jackson from Food Meld here. Let’s talk about that magical moment during the holidays. You know the one. The house smells like heaven, there’s a chill in the air outside, but inside, it’s all warm ovens and even warmer hearts. The cookie platter is the centerpiece of it all, right? It’s where memories are made, where family recipes get their moment to shine, and where we all sneak just one more treat when we think no one is looking.

But sometimes, you want to shake things up. You want a cookie that doesn’t just say “holidays,” but sings it from the rooftops. A cookie that feels a little fancy, a little indulgent, and a whole lot of delicious. You want something that looks like you slaved for hours, but secretly comes together with that “what if we tried this?” energy I live for.

Well, my friend, you’ve found it. Meet your new holiday baking obsession: Tiramisu Christmas Cookies.

We’re taking everything we adore about that classic Italian dessert—the rich espresso kick, the creamy, dreamy mascarpone, the gentle dusting of cocoa—and we’re turning it into a soft, chewy, downright irresistible cookie. No layering, no fussy assembly, just all the flavor packed into a single, beautiful bite. These cookies are elegant enough for your fanciest holiday party and easy enough for a fun, messy baking session with the kids. They’re the best of both worlds, and I’m so excited to cook something awesome with you. Let’s dive in!

A Slice of Tiramisu & A Whole Lot of Inspiration

This recipe takes me right back to my first real, mind-blowing taste of tiramisu. I was maybe 19, backpacking through Italy on a shoestring budget, living off bread and cheese. I wandered into this tiny, family-run trattoria in a back alley in Florence, and the owner, a nonna with twinkling eyes, brought me a slice of her “pick-me-up” dessert—that’s what tiramisu translates to, you know. One bite and my world tilted. The coffee-soaked ladyfingers, the rich mascarpone, the intense cocoa… it was a symphony in a dish. It was comfort food, but it was also sophisticated. It had soul.

I must have looked like I’d seen a ghost, because she just laughed and said, “Buono, sì?” I spent the rest of that trip trying to recreate that feeling with whatever I could find. This cookie is the culmination of all those experiments. It’s my way of bringing a little piece of that Florentine alleyway, that nonna’s magic, right into your kitchen. It’s a flavor memory, baked into a holiday treat.

Gathering Your Flavor Arsenal

Part of keeping things simple is knowing your ingredients. Here’s everything you’ll need to create this coffee-kissed masterpiece. Don’t stress if you need to make a swap—I’ve got you covered with some chef insights and substitutions.

For the Cookies:

• 1/2 cup unsalted butter, softened: This is the base of our flavor and texture. Pro Tip: “Softened” means it gives easily when you press it, but it’s not melting. Take it out of the fridge about an hour before you start. If you’re in a pinch, you can gently soften it in the microwave in 5-second bursts.
• 1/2 cup brown sugar & 1/4 cup granulated sugar: The dynamic duo! Brown sugar brings that deep molasses moisture for a chewy cookie, while white sugar helps them spread and crisp up just a bit on the edges.
• 1 large egg: Our binder. It brings everything together and adds structure. Make sure it’s at room temperature to blend smoothly with the butter.
• 1 tsp vanilla extract: The flavor backbone. It enhances the coffee and adds a warm, aromatic depth.
• 1 tbsp instant espresso powder: This is the star of the show! It gives a much richer, truer coffee flavor than regular instant coffee. You can find it in the coffee aisle. This is our non-negotiable “bold” flavor.
• 1 1/2 cups all-purpose flour: The foundation. We’re not using too much, which keeps these cookies tender.
• 1/2 tsp baking soda: Our leavening agent. It gives the cookies a little lift and that perfect soft texture.
• 1/4 tsp salt: Don’t skip this! Salt is a flavor enhancer. It makes the sweet sweeter and the coffee richer. It’s the secret weapon in any dessert.

For the Mascarpone Frosting:

• 1/2 cup mascarpone cheese: The creamy, dreamy heart of our “tiramisu” topping. It’s like a richer, less tangy cream cheese. Chef Insight: Keep it cold until the very moment you’re ready to frost! This helps it whip up nicely and hold its shape.
• 1/4 cup powdered sugar: Sweetens and stabilizes our frosting without any graininess. We’re keeping it lightly sweet to balance the coffee cookie.
• 1/2 tsp vanilla extract: A little more vanilla magic to round out the frosting.
• 1–2 tbsp heavy cream: This is our texture tuner. Start with one tablespoon and only add the second if your frosting is too thick to spread. We want it silky, not runny!

To Finish:

• Unsweetened cocoa powder, for dusting: The final flourish! A light dusting right before serving gives you that authentic tiramisu look and a hint of chocolate bitterness that cuts through the sweetness perfectly.

Let’s Bake Some Magic: Step-by-Step

Alright, team, aprons on! This is where the fun begins. Follow these steps, and you’ll have a batch of unforgettable cookies in no time.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Line your baking sheets with parchment paper. This isn’t just for easy cleanup—it prevents the bottoms from browning too quickly and ensures an even bake. Chef Hack: If you don’t have parchment, a light coating of baking spray works, but parchment is king.
2. Cream the Good Stuff. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together. We’re not just mixing; we’re “creaming.” Beat it for a good 2-3 minutes on medium-high speed until it’s light, fluffy, and pale in color. This step incorporates air, which is key for a tender cookie. Don’t rush it!
3. Incorporate the Wet Team. Scrape down the sides of the bowl with a spatula (a crucial step for even mixing!). Beat in the egg, vanilla extract, and that all-important instant espresso powder. Mix until everything is beautifully combined and you have a smooth, coffee-scented mixture.
4. Bring in the Dry Crew. In a separate bowl, whisk together the flour, baking soda, and salt. Why whisk? It evenly distributes the baking soda so you don’t get any bitter bites. Now, add this dry mixture to your wet ingredients. Mix on low speed *just until* the flour disappears. A few stragglers are okay—we’ll get them when we scrape the bowl. Overmixing is the enemy of a soft cookie! It develops gluten and makes them tough.
5. Scoop and Shape. Using a tablespoon-sized cookie scoop or just a regular spoon, portion out the dough into balls. Place them about 2 inches apart on your prepared baking sheets. These cookies will spread a bit. Now, use the palm of your hand or the bottom of a glass to gently flatten each ball just slightly. This gives us that perfect cookie shape instead of a domed muffin top.
6. Bake to Perfection. Slide those sheets into your preheated oven and bake for 9-11 minutes. You’re looking for set edges—the centers might still look a tiny bit soft, and that’s exactly what we want! They’ll continue to cook on the hot baking sheet as they cool, resulting in a wonderfully soft and chewy texture. If you over-bake them, they’ll be crunchy.
7. The All-Important Cool Down. This is the hardest part: patience. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Do not frost warm cookies! The heat will melt our beautiful mascarpone frosting into a sad puddle.
8. Whip Up the Frosting. While the cookies cool, let’s make that cloud of creamy goodness. In a medium bowl, beat the cold mascarpone, powdered sugar, and vanilla together until smooth. Start with 1 tablespoon of heavy cream and beat it in. If it’s still too thick to spread easily, add the second tablespoon. You’re aiming for a smooth, spreadable, but not drippy, consistency.
9. Assemble Your Masterpiece. Once the cookies are completely cool, use a spoon or a small offset spatula to swirl a dollop of the mascarpone frosting onto the center of each cookie.
10. The Final Touch. Right before you’re ready to serve, use a fine-mesh sieve to dust the tops with that unsweetened cocoa powder. Doing it at the last minute keeps the cocoa looking pretty and not getting soggy from the frosting.

How to Serve These Showstoppers

Presentation is part of the fun! These cookies are elegant all on their own, but a little styling goes a long way. I love arranging them on a simple wooden board or a vintage cake stand—it really makes the white frosting and dark cocoa pop. For a real “wow” factor, stack them in a pyramid on a pretty platter and give the whole tower a final, light dusting of cocoa.

They’re the perfect partner for a post-dinner espresso or a glass of cold milk. Honestly, they’re a dessert and a coffee break all in one! If you’re putting together a holiday cookie box, these are your front-and-center stars. They tell everyone that this box is something special.

Mix It Up: Creative Twists on the Classic

One of my favorite parts of cooking is making a recipe your own. Here are a few ways to play with this template and get creative.

• Chocolate Chip Tiramisu Twist: Fold in 1/2 cup of semi-sweet or dark chocolate chips into the cookie dough right before scooping. The melty chocolate pairs insanely well with the coffee flavor.
• Boozy Adult Version: Just like the real deal! Add a tablespoon of coffee liqueur (like Kahlúa) or marsala wine to the mascarpone frosting. It adds a wonderful, grown-up depth.
• Nutty Crunch: For a little texture, finely chop some toasted hazelnuts or almonds and sprinkle them over the frosting before the cocoa dusting.
• Dairy-Free Delight: You can still join the party! Use vegan butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins). For the frosting, a thick, plain vegan cream cheese works as a mascarpone substitute.
• Gingerbread Spice Fusion: Add 1 tsp of ground ginger, 1/2 tsp of cinnamon, and a pinch of cloves to the dry ingredients. You get a wonderful holiday spice cookie with a coffee kick—it’s a whole new flavor meld!

Jackson’s Kitchen Notes & Stories

This recipe has seen a few… interesting… iterations in my kitchen. The first time I tested it, I got overzealous with the espresso powder. Let’s just say they were less “pick-me-up” and more “wide-awake-for-three-days.” We found the perfect balance now, I promise!

The other key lesson? Patience with the cooling. I can’t tell you how many times I’ve been so excited to taste one that I’ve frosted a warm cookie and watched in horror as my beautiful white swirl melted into a sad, creamy lake. Let them cool completely—it’s a game-changer.

This recipe is a living thing in my house. We tweak it a little every year, but this version you have here? This is the one. The keeper. The one my friends and family demand I bring to every single gathering.

Your Questions, Answered

I’ve gotten a lot of questions about these cookies over the years, so I’ve compiled the big ones here to help you out.

Q: My cookies spread too much and got flat. What happened?
A: This usually means your butter was too warm or you didn’t use enough flour. Make sure your butter is just softened, not melted. And when measuring flour, fluff it up in the bag, spoon it into your measuring cup, and level it off with a knife. Scooping directly with the cup packs in too much flour, but not using enough will cause spreading.

Q: Can I make the cookie dough ahead of time?
A: Absolutely! You can scoop the dough balls, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready, bake them straight from the freezer, adding 1-2 minutes to the baking time. It’s the ultimate “fresh-baked cookie in minutes” hack.

Q: My frosting is too runny. How can I fix it?
A> No worries! This happens if the mascarpone was too warm or you added a bit too much cream. Pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up. You can also try beating in a little more powdered sugar (a tablespoon at a time) to thicken it up.

Q: I can’t find mascarpone. What’s the best substitute?
A: The closest substitute is full-fat, brick-style cream cheese. Let it come to room temperature and beat it until it’s smooth before adding the other frosting ingredients. The flavor will be slightly tangier, but still absolutely delicious.

Quick Nutritional Breakdown

Hey, we’re all about balance, right? So here’s a quick look at what’s in one of these delightful cookies (based on a batch of 22). This is just an estimate, as ingredients can vary.

Per Cookie (Approx.): Calories: ~140 | Fat: 8g | Saturated Fat: 5g | Carbs: 15g | Sugar: 8g | Protein: 2g

Remember, this is a treat, and a pretty fantastic one at that! The key is to enjoy them mindfully. Savor each bite with that coffee flavor and creamy topping. One or two of these with your afternoon pick-me-up is a perfect little moment of holiday joy.

Let’s Keep the Conversation Going!

And there you have it! Your guide to creating the most talked-about cookie of your holiday season. These Tiramisu Christmas Cookies are more than just a recipe; they’re a experience. They’re a story from my kitchen to yours, a blend of tradition and fun, and a guaranteed way to make someone’s day a little sweeter.