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Tiramisu Cookies are the perfect twist on a traditional Italian coffee dessert! They’re much easier to make too, especially when sugar cookie cups are filled with an eggless tiramisu mixture. It’s so adorable, delicious, and easy to put together! 

tiramisu in a cookie that shaped like a small cup.


These tiramisu cookies taste just like tiramisu. It’s creamy, so soft, and has a perfect balance between coffee and chocolate. These tiramisu cookie cups are my sugar cookies recipe and my tiramisu mousse recipe inside. 

Do you remember when I made Tiramisu Mousse? Everyone loved how creamy it turned out and the soft coffee taste. It became a go-to dessert since it’s easy and incredibly versatile, so I thought of turning my Sugar Cookies into a mini cup to hold the tiramisu mousse in place. You can either follow along with my sugar cookie recipe or substitute 1 roll of refrigerated sugar cookie dough. 

This is such an easy and delicious dessert that all coffee lovers are going to obsess over!

tiramisu cookie cup ingredients.

Ingredients needed

  • Sugar Cookie Dough: Use my easy sugar cookie recipe, a roll of cookie dough, or use break apart cookie dough.
  • Cream cheese: traditional Italian tiramisu is made with mascarpone cheese but I used cream cheese because I didn’t want to go to the store and I wanted tiramisu NOW. Use what you have or what you can find because either way, this will turn out delicious! 
  • Coffee: the kind of coffee you use is up to you. I once made a quick you can make a quick Starbucks run and ordered a small (or should I say tall) size cold brew. I also made coffee with instant espresso powder to add and it was perfect. 
  • Cool Whip: you may substitute about 3 cups of freshly whipped cream
  • Cocoa: unsweetened cocoa powder for dusting over the final product. YUM! 

How to make tiramisu cookies

  1. Make and bake your cookies first! Preheat oven to 350°F and prepare your baking sheets. Cream butter and sugar in a bowl. Beat in egg with extract. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour until all ingredients are thoroughly combined. 
  2. Place 2 tablespoons balls of cookie dough into each muffin cup. You can use a traditional cupcake pan or a mini muffin pan. Press the cookie dough flat along the bottom and halfway up the sides of the muffin cup. It should form into a little cup but it doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. 
  3. Bake for 8-10 minutes or until you see them start to turn golden brown  Press the freshly baked cookie cups down using the back of a glass a shot glass or a small juice glass. Make sure the dough is still hot. This is to re-form the cup shape. Cool the cookie cups while you make the filling.
  4. Beat cream cheese until smooth with a hand mixer. Then slowly beat in powdered sugar, salt, and vanilla until smooth and creamy. 
  5. Add coffee to taste and stir, then fold in the Cool Whip.
  6. Spoon filling into each cooled cookie cup. 
  7. Dust with cocoa and serve!
tiramisu in a cookie that shaped like a small cup.

Expert tips

  • To enhance the coffee flavor, add a teaspoon of rum extract.
  • Store loosely covered in the refrigerator for up to 3 days.
  • Almond extract is optional, but adds amazing flavor!
  • When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick. 

FAQs

Is there caffeine in tiramisu?

Since we used coffee, yes. But you can add your favorite decaf coffee if you want to enjoy a caffeine-free dessert. 

Can you freeze cookie cups?

Yes. Cups may be frozen for up to one month before filling.

tiramisu in a cookie that shaped like a small cup.
4.54 from 13 votes
Tiramisu Cookie Cups – the perfect way to eat tiramisu! Fill easy sugar cookie cups with my favorite tiramisu mousse recipe for a great dessert.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Yield 20 -24
Serving Size 1 cookie

Ingredients
 

For the Cookies: (see note)

  • ¾ cup (170g) unsalted butter softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) flour

For the Filling:

  • 4 ounces (113g) cream cheese softened
  • cup (75g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons cold brewed coffee to taste
  • 8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream
  • Cocoa for dusting

Instructions

  • Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray (I like using the kind with flour in it).
  • Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
  • Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through.
  • When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed).
  • Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip.
  • Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve.
  • Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.

Recipe Video

Recipe Notes

  • You can substitute 1 roll sugar cookie dough in place of the homemade recipe.
  • To enhance the coffee flavor, add a teaspoon of rum extract.
  • Store loosely covered in the refrigerator for up to 3 days.
  • Almond extract is optional, but adds amazing flavor!
  • Be sure the cookie cups are completely baked for best results removingthem.
  • When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick. 

Recipe Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 116mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 322IU | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on July 13, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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20 Comments

  1. Oh no just when i was trying to get off the sweets i bump onto your article :)..Now i will have to try this..Thanks for sharing this Dorothy !!

  2. Hi! I love GG just watched the series on Netflix…. 
    I love the idea of the sugar cookie can’t wait to make these. They look amazing! 
    How much in advance can they be made?

    Thanks so much

    1. They’ll last a day or two in the fridge but you can make the cookie cups without the filling up to a month in advance and freeze them.

  3. I’m trying these this weekend. I’m changing it a little though. Adding marscapone to whipped cream.