Tiramisu Sandwich Cookies

Tiramisu Sandwich Cookies

Every year I like to try out a selection of new Christmas cookies and I’ve had my mind on creating this one for quite some time because I had an inkling this would be my favorite and it was. Admittedly, Tiramisu isn’t necessarily something everyone likes, but if you do, oh boy, this one’s a winner. I sampled one of each of the new cookies I’d made, but this one, I had two and a bit of the extra filling that was left over. I’m definitely making these again. As I mentioned, in another post, I brought all the cookies to work to share and I received this e-mail from a coworker about this cookie:

“Mmm mmm.  The tiramisu cookies are delicious!!” I wholly agree!


For the cookies:

  • 2 3/4 cups all-purpose flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 1 cup butter, at room temperature
  • 2 eggs
  • 1/2 cup sugar for rolling dough balls in
  • sweetened ground chocolate powder (Ghirardelli)

For the filling:

  • 1 8oz container of mascarpone cheese
  • 2 tbsp. butter, at room temperature
  • 1 tsp. espresso powder
  • 2 tbsp. amaretto liquor
  • 2 cups powdered sugar, sifted


For the cookies:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, and salt; set aside. Using a stand up mixer, cream together the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Reduce the speed to low and slowly incorporate the flour mixture, stir until combined. Using a small cookie scoop, make balls, and toss in the sugar, and using the rounded bottom of a glass, press lightly on each dough ball allowing at least an inch apart on the prepared baking sheet. Bake for8-10 minutes, or until edges are golden. Transfer to cooling rack.

For the filling:

In a small glass, whisk together the espresso powder and amaretto liquor; set aside. Beat together the mascarpone cheese and butter on high speed. Stir in the espresso/ amaretto mixture and then add in the powdered sugar 1 cup at a time. Beat until light and fluffy.

Match up the cookies according to similar sizes. Using a butter knife, spread about 1 tbsp. of filling on the bottom side of the cookie and press the bottom side of another cookie together creating a sandwich. Once finished, sift a small amount of ground sweetened chocolate onto the tops of each cookie.



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