Name: Lemon Tiramisu Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Italian-American
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature, lightly beaten; 3 tablespoons whole milk; 1-1/2 teaspoons instant espresso powder; 3 teaspoons lemon extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 carton (8 ounces) mascarpone cheese; 1 package (8 ounces) cream cheese, softened; 1/2 cup whole milk; 1 package (3.4 ounces) instant lemon pudding mix; 1 teaspoon lemon extract; Optional: Baking cocoa and white chocolate shavings for garnish

Jump to Recipe· 3.9 from 65 reviews

If you’re anything like me, you love discovering a recipe that feels both familiar and fresh at the same time. The Lemon Tiramisu Cookies Recipe is exactly that kind of treat: a delightful twist on the classic tiramisu, infused with zesty lemon and baked into soft, tender cookies topped with a luscious mascarpone frosting. Every bite bursts with creamy, tangy, and slightly caffeinated flavors, making these cookies an irresistible dessert for any occasion. Get ready to fall in love with these charming cookies that marry the best of two worlds — lemon’s brightness and tiramisu’s indulgence — in every single bite.

Ingredients You'll Need

The image shows a white marbled surface with various baking ingredients arranged neatly. There is a white egg carton holding six white eggs near the top left. Below that, there is a small white bowl filled with clear yellow oil and another small white bowl with white granulated sugar. To the right, there is a neat stack of bright yellow lemons and a few measuring cups holding milk and cream. There is also a container of mascarpone cheese with a green lid placed near the bottom left, and a long blue rectangle box of ladyfinger cookies laying horizontally along the bottom edge. A rectangular stick of butter sits near the top right side. The entire scene is bright and clean, with each item clearly visible and spaced apart. photo taken with an iphone --ar 4:5 --v 7

To make this Lemon Tiramisu Cookies Recipe come to life, you only need a handful of simple, everyday ingredients that pack serious flavor. Each one plays a crucial role, whether it’s adding richness, zest, or that signature tiramisu hint.

Butter, ¾ cup softened: Provides a rich, tender base for the cookie dough, ensuring softness.

Sugar, 1-½ cups: Sweetens the dough perfectly while helping create that delicate crumb.
Eggs, 2 large, lightly beaten: Bind the ingredients together and add moisture for a chewy texture.
Whole milk, 3 tablespoons: Adds creaminess and helps dissolve the espresso powder evenly.

Instant espresso powder, 1-½ teaspoons: Gives a subtle coffee depth that nods to classic tiramisu.
Lemon extract, 3 teaspoons total: Infuses bright citrus flavor, balancing the richness beautifully.
All-purpose flour, 3-½ cups: Forms the sturdy yet tender structure of the cookies.

Baking powder, 1-½ teaspoons: Helps the cookies rise just enough.
Salt, ½ teaspoon: Enhances all the flavors in the dough.
Baking soda, ¼ teaspoon: Works alongside baking powder for the perfect texture.

Mascarpone cheese, 8 ounces: Creates that creamy, dreamy frosting layer typical of tiramisu.
Cream cheese, 8 ounces softened: Adds tang and richness to the frosting texture.
Whole milk, ½ cup for frosting: Lightens the frosting for smooth spreading or piping.

Instant lemon pudding mix, 3.4 ounces: Brings bright lemon flavor and helps thicken the frosting.
Lemon extract, 1 teaspoon for frosting: Amplifies the citrus punch in the topping.
Optional toppings: baking cocoa and white chocolate shavings: For garnish, adding a pretty and delicious finishing touch.

How to Make Lemon Tiramisu Cookies Recipe

Step 1: Mix up the cookie dough

Start by creaming the soft butter and sugar in a large bowl until light and fluffy — this usually takes about five to seven minutes and is key for tender cookies. Add in the lightly beaten eggs and the fragrant lemon extract, mixing until smooth. Dissolve the instant espresso powder in the milk and stir this into the mixture to give the dough that gentle coffee undertone. Then whisk together the flour, baking powder, salt, and baking soda, adding it gradually to the wet ingredients. Mix well until everything comes together, cover, and chill the dough for two hours to develop flavor and make rolling out easier.

Step 2: Roll and bake the cookies

Once chilled, preheat your oven to 350°F. Lightly flour your surface and roll the dough out to about ¼-inch thickness. Use a 4-½-inch circle cookie cutter dipped in flour to cut the dough, keeping the cutter clean so the cookies come out perfectly shaped. Arrange the cutouts two inches apart on ungreased baking sheets and bake for 10 to 12 minutes until the edges start to gently brown. Let the cookies cool completely on wire racks — this step is important so the frosting doesn’t melt right off.

Step 3: Make and pipe the frosting

For the frosting, beat softened cream cheese until it’s silky smooth. Add the mascarpone cheese, milk, instant lemon pudding mix, and lemon extract, beating on medium speed until everything is blended beautifully and fluffy, about two to three minutes. Transfer your frosting to a piping bag fitted with a round tip — or use a plastic bag with the corner snipped off if you’re improvising. Pipe the frosting over each cookie in any fun pattern you like. For an elegant finish, dust some baking cocoa on top and sprinkle white chocolate shavings for a luscious presentation.

How to Serve Lemon Tiramisu Cookies Recipe

The image shows round cookies with two layers: the base is a light beige, smooth and firm cookie, and the top layer is a thick pipe of pale yellow cream piped in rows covering the cookie entirely. On top of the cream, there are white thin curls, likely chocolate or frosting, scattered across each cookie, and a fine dusting of brown powder sprinkled evenly over the cream. The cookies sit on a white marbled surface, with more cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies already look gorgeous with their creamy frosting, but you can take them a step further by sprinkling a light dusting of cocoa powder, a handful of white chocolate shavings, or even some finely chopped candied lemon peel. These simple touches add visual appeal and a boost of flavor without overpowering that signature lemon tiramisu taste.

Side Dishes

Pair your Lemon Tiramisu Cookies Recipe with a cup of freshly brewed espresso or a glass of chilled limoncello for a grown-up treat. They also complement afternoon tea beautifully or can be enjoyed alongside fresh berries or a light citrus salad to keep things bright and refreshing.

Creative Ways to Present

For a special event or gift, arrange your cookies on a pretty platter layered with parchment paper and some fresh mint leaves. Another fun idea is to serve them stacked in small towers secured with a ribbon, creating an edible centerpiece that’s as stunning as it is delicious. You could even sandwich a bit of frosting between two cookies for a tiramisu-inspired cookie sandwich!

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Lemon Tiramisu Cookies Recipe in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh and the cookies perfectly soft. Just be sure to separate layers with parchment paper to prevent sticking.

Freezing

You can freeze the unfrosted cookies for up to a month. Lay them flat on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. When you’re ready, thaw completely and add the frosting fresh before serving. Avoid freezing frosted cookies to keep their texture intact.

Reheating

If you want to warm up the cookies slightly before serving, let them reach room temperature first. Avoid microwaving frosted cookies as it can cause the frosting to melt and lose its texture. Instead, enjoy the cookies cool or at room temperature for the best experience.

FAQs

Can I use lemon juice instead of lemon extract in this recipe?

While fresh lemon juice adds natural acidity, lemon extract provides a concentrated citrus flavor without adding extra liquid, which is important for dough consistency. If you substitute juice, use less and adjust liquid amounts carefully to avoid soggy dough.

Is it necessary to chill the dough before baking?

Yes, chilling the dough for two hours is key. It helps the dough firm up, making it easier to roll and cut, and it also allows the flavors to meld, resulting in a more flavorful, tender cookie.

Can I make these cookies gluten-free?

You can try substituting a gluten-free all-purpose flour blend, but keep in mind that texture might slightly differ. Make sure the blend contains xanthan gum for structure, and consider shortening chill time as gluten-free dough can become too stiff when chilled.

How should I store cookie dough if I want to bake later?

After mixing, cover the dough tightly with plastic wrap and refrigerate for up to 24 hours. This gives flexibility if you want to bake fresh cookies later, ensuring the dough maintains its flavor and texture.

What if I don’t have a piping bag for the frosting?

No worries! A simple resealable plastic bag with a tiny corner snipped off works perfectly as a DIY piping bag. Alternatively, you can spread the frosting with a butter knife for a more rustic look — equally delicious and charming.

Final Thoughts

I can’t recommend you try this Lemon Tiramisu Cookies Recipe enough — it’s a delightful blend of familiar flavors and unexpected zest that will brighten your baking repertoire. Whether for a casual get-together or a fancy occasion, these cookies bring a smile to every face and a little sunshine to every bite. You’re going to love how easy they come together and how quickly they disappear once served.

Lemon Tiramisu Cookies Recipe

Ingredients You'll Need