I created these Strawberry Tiramisu Cookies for a cookie swap I was invited to, hosted by Claire Saffitz and Salt & Straw Ice Cream — two icons known for their creativity, technique, and truly unforgettable flavor combinations. Which meant the pressure was definitely on to bring something delicious, unique, and thoughtful. I wanted a cookie that represented me and my style of cooking: Italian-inspired, rooted in classics, but always with an elevated, playful twist. Something familiar, but not predictable. Something comforting, but still surprising.
At first, I planned on a traditional tiramisu sugar cookie — espresso, vanilla, mascarpone, all the cozy notes you expect from the classic dessert. But the night before the event, as I was falling asleep, I suddenly remembered one of the best gelatos I tasted while living in Rome earlier this year: a strawberry tiramisu flavor from Otaleg. It had everything I loved about tiramisu — the coffee, the creaminess, the richness — but with this bright, fruity lift that made every bite feel unexpected and special. In that moment, the idea clicked. The cookie needed that same balance: the warmth of espresso, the silkiness of mascarpone, and the fresh, vibrant pop of strawberry.
So I pivoted. And I’m so glad I did.
These Strawberry Tiramisu Cookies became exactly what I hoped for — a true standout both visually and flavor-wise. They bake with crisp, golden edges and soft, chewy centers. The espresso adds depth and warmth, the freeze-dried strawberries add brightness and texture, and the light mascarpone frosting ties everything together with a creamy, tiramisu-inspired finish. They feel nostalgic yet modern, classic yet creative, and completely aligned with the way I love to cook and bake.
Whether or not Claire actually got to try one (I thought I made sure my box made it back to her!), this is a cookie I’m genuinely proud of — and now I’m even happier to share it here.
💗 Why You’ll Love These Strawberry Tiramisu Cookies
A unique flavor combo – Coffee, cream, and strawberry — an elevated twist inspired by classic tiramisu with a bright fruity pop.
Soft, chewy texture – Crisp edges with a soft, chewy middle, just the way a perfect cookie should be.
Simple ingredients – No fancy flours or equipment needed. You likely have most staples already.
Beautiful for gifting or holidays – They look bakery-level with minimal effort. Perfect for cookie swaps, parties, or gifting.
Make-ahead friendly – The dough chills beautifully, and the frosting can be prepared ahead for easy assembly.
🛒 Ingredients
Butter – Softened unsalted butter creates a tender, chewy cookie.
Light brown sugar – Adds caramel depth and chew.
Granulated sugar – Balances sweetness and structure.
Egg + egg yolk – Keeps the cookies rich, soft, and chewy.
Vanilla extract – Enhances both the coffee and strawberry flavors.
All-purpose flour – Provides structure and chew.
Baking soda – Helps the cookies spread evenly.
Kosher salt – Balances sweetness and rounds out the flavor.
Espresso powder or instant coffee – Gives the cookie its tiramisu backbone.
Freeze-dried strawberries – Bright, concentrated strawberry flavor without adding moisture.
Mascarpone cheese – Soft, lightly sweet Italian cheese — classic tiramisu.
Cream cheese – Stabilizes the frosting so it pipes beautifully without becoming dense.
Powdered sugar – Sweetens and thickens the frosting.
👩🏻🍳 How to Make Strawberry Tiramisu Cookies
- Cream the butter and sugars until light and fluffy.
- Add the egg, egg yolk, and vanilla; mix until smooth.
- Whisk flour, baking soda, salt, and espresso powder together.
- Add dry ingredients to wet and mix until just combined — no streaks of flour.
- Fold in freeze-dried strawberries gently.
- Scoop 1-tbsp portions and chill for 30 minutes.
- Bake at 350°F for 8–10 minutes, until edges are set and centers remain soft.
- Cool completely before frosting.
- Make the mascarpone frosting by gently mixing cream cheese, mascarpone, powdered sugar, vanilla, and salt.
- Pipe swirls on cooled cookies and finish with strawberry dust.
💡 Tips & Tricks
Chill the dough – 30 minutes is ideal to prevent overspreading.
Don’t overmix the dough – Stop as soon as the flour disappears to keep the cookies tender and chewy.
Gently flatten before baking – Especially with smaller scoops — helps achieve even spreading.
Use freeze-dried strawberries only – Fresh or frozen strawberries introduce moisture and won’t work here.
Cool fully before frosting – Warm cookies will melt the mascarpone frosting.
Chill frosting before piping – 10 minutes in the fridge helps it hold clean, bakery-style swirls.
FAQ
Yes — chill for up to 48 hours or freeze for up to 3 months.
Freeze-dried strawberries are essential for this recipe because they add bright, concentrated strawberry flavor without introducing any moisture into the dough. Fresh or frozen strawberries release liquid as they bake, which would make the cookies spread too much, bake unevenly, and turn gummy instead of chewy. Freeze-dried strawberries keep the cookie structure perfect while still giving you that strong strawberry flavor in every bite.
Freeze unfrosted cookies and frost fresh for best results.
Strawberry Tiramisu Cookies
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 5 minutes (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 extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
- Add dry ingredients to wet and mix just until combined — stop as soon as the flour disappears.
- Gently fold in the freeze-dried strawberries.
- Scoop 1-tablespoon portions onto baking sheets.
- Chill the dough balls for 30 minutes.
- Gently flatten each dough ball into a thick puck, then bake for 8–10 minutes, until the 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 speed 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.
I have question, am I doing 2-3 tbs of instant coffee and 2-3 of the illy instant Classico ? That is how it is listed but seems like a lot.
Thank you !! Merry Christmas !
I have question, am I doing 2-3 tbs of instant coffee and 2-3 of the illy instant Classico ? That is how it is listed but seems like a lot.
Thank you !!