I made these Strawberry Tiramisu Cookies for a cookie swap hosted by Claire Saffitz and Salt & Straw Ice Cream. I wanted a cookie that reflected my cooking—Italian-inspired, rooted in classics, but with a playful, elevated twist. The goal was something familiar yet surprising, comforting but original.
Originally I planned a straight tiramisu sugar cookie—espresso, vanilla, mascarpone—until a memory of a strawberry tiramisu gelato I had in Rome redirected me. That gelato combined tiramisu’s coffee and cream with a bright strawberry lift that felt unexpected and delightful. I decided to bring that balance to a cookie: warm espresso, silky mascarpone, and vivid strawberry from freeze-dried berries.
The result exceeded my hopes. These cookies bake with crisp golden edges and soft, chewy centers. Espresso gives depth and warmth, freeze-dried strawberries add brightness and texture, and a light mascarpone frosting finishes each cookie with a creamy, tiramisu-inspired note. They feel nostalgic and modern at once—classic in inspiration, creative in execution.
Whether Claire tasted one or not, I’m proud of this recipe and happy to share it.
💗 Why You’ll Love These Strawberry Tiramisu Cookies
A unique flavor combo – Coffee, cream, and strawberry combine for a tiramisu-inspired cookie with a bright fruity note.
Soft, chewy texture – Crisp edges and tender, chewy centers for the ideal cookie bite.
Accessible ingredients – No specialty flours or equipment required; most ingredients are pantry staples.
Beautiful for gifting – They look bakery-level and are perfect for cookie swaps, parties, or holiday gifts.
Make-ahead friendly – Dough chills well and the frosting can be prepared ahead for quick assembly.
🛒 Ingredients
Butter – Unsalted, softened for a tender cookie.
Light brown sugar – Adds caramel depth and chew.
Granulated sugar – Balances sweetness and structure.
Egg + egg yolk – Keeps cookies rich and tender.
Vanilla extract – Enhances both coffee and strawberry flavors.
All-purpose flour – Provides structure and chew.
Baking soda – Helps even spreading.
Kosher salt – Balances sweetness.
Espresso powder or instant coffee – The tiramisu backbone.
Freeze-dried strawberries – Concentrated strawberry flavor without adding moisture.
Mascarpone cheese – Creamy, classic tiramisu flavor for the frosting.
Cream cheese – Stabilizes the frosting for piping.
Powdered sugar – Sweetens and thickens the frosting.
👩🏻🍳 How to Make Strawberry Tiramisu Cookies
- Cream the butter with both sugars until light and fluffy.
- Add the egg, yolk, and vanilla; mix until smooth.
- Whisk flour, baking soda, salt, and espresso powder together.
- Combine dry ingredients with the wet, mixing just until no streaks of flour remain.
- Fold in crushed freeze-dried strawberries gently.
- Scoop 1-tablespoon portions and chill the dough for 30 minutes.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are set and centers still look soft.
- Cool completely before frosting.
- Make the mascarpone frosting by beating cream cheese briefly, then adding mascarpone and mixing on low until combined. Add powdered sugar, vanilla, and a pinch of salt; mix until creamy and pipeable.
- Chill the frosting 10 minutes, pipe swirls on cooled cookies, and finish with a dusting of freeze-dried strawberry powder.
💡 Tips & Tricks
Chill the dough – 30 minutes helps prevent overspreading and improves texture.
Mix gently – Stop mixing once the flour disappears to keep the cookies tender and chewy.
Flatten slightly before baking – Especially for smaller scoops, flattening helps even spreading.
Use freeze-dried strawberries only – Fresh or frozen berries add moisture that ruins texture; freeze-dried gives concentrated flavor without liquid.
Cool fully before frosting – Warm cookies will melt the mascarpone frosting.
Chill frosting briefly before piping – Ten minutes in the fridge helps it hold neat swirls.
FAQ
Yes. The dough can be chilled in the refrigerator for up to 48 hours or frozen for up to 3 months.
No. Freeze-dried strawberries are essential because they add bright, concentrated flavor without moisture. Fresh or frozen berries release liquid during baking, causing excess spread and a gummy texture.
Yes. Freeze the cookies unfrosted and add frosting after thawing for best results.
Strawberry Tiramisu Cookies
24 cookies
20 mins
10 mins
30 mins
1 hr
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Ingredients
For the Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 1/2 teaspoons vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2–3 tablespoons espresso powder
- 1 1/2 cups freeze-dried strawberries, lightly crushed
Mascarpone Frosting
- 8 oz mascarpone cheese, cold
- 4 oz cream cheese, softened (not warm)
- 1 1/4–1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping
- Freeze-dried strawberry powder
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, cream butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
- Add the egg, egg yolk, and vanilla; mix until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and espresso powder.
- Add dry ingredients to wet and mix just until combined.
- Gently fold in the freeze-dried strawberries.
- Scoop 1-tablespoon portions onto baking sheets and chill the dough balls for 30 minutes.
- Flatten each dough ball into a thick puck and bake 8–10 minutes, until edges are set and centers look soft.
- Cool completely before frosting.
Make the Mascarpone Frosting
- Beat the cream cheese for 20–30 seconds until smooth.
- Add mascarpone and mix on low until just combined—do not overmix.
- Add powdered sugar, vanilla, and salt; mix gently until creamy and pipeable.
- Chill the frosting for 10 minutes before piping.
Assemble
- Pipe a swirl of mascarpone frosting onto each cooled cookie.
- Dust with freeze-dried strawberry powder.
- Serve immediately or refrigerate until ready to enjoy.
Nutrition
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Carbohydrates: 44 g
,
Protein: 3 g
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Fat: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
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