If you love the classic flavors of tiramisu, these Tiramisu Snowball Cookies will be your new favorite treat. Each bite delivers the perfect balance of moist softness and delicate sweetness, making them an irresistible treat for coffee lovers and dessert enthusiasts alike.
What is Tiramisu Snowball Cookies?
Tiramisu Snowball Cookies are a unique twist on the classic snowball cookies—those soft, buttery delights rolled in powdered sugar.
By combining the rich coffee flavors of tiramisu with creamy mascarpone and a dusting of cocoa powder, these cookies offer a melt-in-your-mouth experience that’s both indulgent and festive.
In the past few days, I have shared classic Christmas cookie recipes like Peanut Butter Blossoms, Christmas Butter Cookies, and many others.
Now, I am adding a special touch to the holiday cookie tray with this tiramisu-inspired version, perfect for coffee lovers and anyone craving something unique this season.
Ingredients
Ingredient Notes
- Unsalted Butter: Use softened unsalted butter for a rich, buttery flavor. Ensure it’s at room temperature for smooth mixing.
- Powdered Sugar: Adds sweetness while keeping the cookies light and tender. It is used twice in this recipe—once in the dough for a soft, delicate texture and again for dusting the baked cookies to give them their signature snowball look. Use finely sifted powdered sugar for the best results.
- Mascarpone Cheese: This creamy, mild Italian cheese adds a soft richness to the cookies. If unavailable, you can substitute with cream cheese mixed with a teaspoon of heavy cream.
- Ladyfinger Biscuits (Savoiardi): Crushed into a fine powder, they add a delicate texture and hint of authentic tiramisu flavor to the cookies. You can substitute them with crushed graham crackers or simply skip them if preferred. If you skip the ladyfingers, you might need to add a tablespoon or two of extra flour to help firm up the dough, but be cautious not to add too much, as it could affect the texture.
- Cocoa Powder (for Dusting): A light dusting of cocoa powder over the powdered sugar coating gives the cookies their signature tiramisu finish. You can also enhance the flavor by adding a splash of Kahlua for a hint of rich, coffee liqueur undertones.
- Instant Coffee Powder: Dissolved in a tiny amount of hot water, it infuses the cookies with a subtle, bold coffee flavor reminiscent of tiramisu.
Step by Step Instructions
In a small bowl, dissolve the instant coffee powder in 2 tsp hot water. Stir until fully dissolved, then set aside to cool.
In a large bowl, beat the softened unsalted butter and powdered sugar together using an electric mixer until light and fluffy, about 2-3 minutes (image 1).
Add the mascarpone cheese to the butter-sugar mixture and beat until smooth and well combined (image 2).
Stir in the vanilla extract and the cooled coffee mixture, mixing until everything is evenly combined (image 3).
In a separate bowl, whisk together the all-purpose flour, crushed ladyfinger biscuits, and salt.
Gradually blend the dry ingredients into the wet mixture in two additions, mixing after each addition until a dough forms. The dough will be soft but should hold together (image 4).
Chill the dough for 10-15 minutes to firm it up and make it easier to handle.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart (image 5).
While shaping the dough, preheat your oven to 350°F (175°C). Once the oven is preheated, bake the cookies for 12-15 minutes, or until the edges are lightly golden (image 6).
The cookies will be soft when they come out but will firm up as they cool.
While the cookies are still warm, dunk them in powdered sugar to coat them. Allow them to rest for a minute, then dunk them again in powdered sugar for a second coat. (image 7)
After the second dunk in powdered sugar, dust the cookies with cocoa powder for the final touch.
Allow the cookies to cool completely on a wire rack. Enjoy your delicious tiramisu-inspired treats!
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze in a single layer on a baking sheet until frozen, then transfer to an airtight container or freezer bag. They will stay fresh for up to 3 months. Thaw at room temperature for a few hours before enjoying.
Make Ahead Instructions
Dough: You can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to bake, scoop and shape the dough, then chill it for 10-15 minutes before baking.
Baked Cookies: Once baked, let the cookies cool completely. Store them in an airtight container at room temperature for up to 5 days or refrigerate them for longer freshness.
Freezing: To freeze the dough, shape it into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Refer Storage Instructions for freezing the tiramisu snowball cookies once baked
Best Tips
- Ensure the mascarpone cheese and butter are at room temperature for a smoother texture and easier incorporation into the dough.
- Chilling the dough for 10-15 minutes helps firm it up, making it easier to shape and preventing the cookies from spreading too much during baking.
- For an extra depth of flavor, consider adding a tablespoon of Kahlua to the dough for a slight coffee liqueur kick, enhancing the tiramisu experience.
- Though this recipe doesn't contain eggs, it is not entirely egg-free, as ladyfingers (savoiardi biscuits) traditionally contain eggs. To make it egg-free, you can follow our homemade ladyfingers biscuit recipe.
Frequently Asked Questions
Yes, if you don’t have mascarpone, you can substitute it with 60 g (about ¼ cup) cream cheese mixed with 1 teaspoon heavy cream. This will provide a similar texture and flavor to mascarpone in the cookies.
Yes, if you like, you can add 1 tablespoon of Kahlua to enhance the coffee flavor and add a bit of a tiramisu twist to the cookies.
Yes, you can skip the ladyfinger biscuits and substitute them with crushed graham crackers or omit them entirely. If you skip the ladyfingers, you might need to add a tablespoon or two of extra flour to help firm up the dough, but be cautious not to add too much, as it could affect the texture.
Yes, you can omit the coffee powder and still make delicious cookies, though they won’t have the distinct tiramisu flavor. You can try adding a little cocoa powder or vanilla extract instead.
Related Recipes
- Classic Snowball cookies
- Sweetened Condensed Milk Snowball Cookies
- 10 mins Tiramisu recipe
- Pecan Fingers
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Tiramisu Snowball Cookies recipe
Ingredients
- 113 gms (1/2 cup) Unsalted Butter softened
- 50 gms (1/4 cup) Icing Sugar
- 60 gms Mascarpone softened
- 1/2 tsp Vanilla
- 1.5 tsp Instant Coffee Powder dissolved in 2 tsp Hot Water
- 150 gms (1.5 cups) All Purpose Flour
- 25 gms (1/4 cup) Crushed Lady Finger Biscuits
- 1/4 tsp Salt
- 1/2 cup Icing Sugar for rolling the baked cookies
- 2 tsp Cocoa Powder for dusting
Instructions
- In a small bowl, dissolve the instant coffee powder (or espresso powder) in 2 tsp hot water. Set aside to cool.
- In a large bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until combined, about 2-3 minutes.
- Add the mascarpone cheese to the butter-sugar mixture and beat until smooth. Then, add the vanilla extract and the cooled coffee mixture. Continue beating until everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add half of the dry mixture to the wet ingredients, then stir in the finely crushed ladyfinger biscuits (or graham crackers) until evenly distributed. Once combined, add the remaining half of the dry ingredients and mix until a dough forms. The dough will be soft but should hold together.
- Cover the dough with plastic wrap and chill in the refrigerator for 10-15 minutes to firm it up, which will make it easier to shape.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Preheat your oven to 350°F (175°C) when you begin shaping the dough.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking, as they will continue to firm up while cooling.
- While the cookies are still warm, immediately dip them into powdered sugar to coat them. Let them rest for a minute before dipping them again in powdered sugar to coat them a second time. Finally, dust the cookies with cocoa powder for the finishing touch.
Video
Notes
- Mascarpone Cheese: Make sure the mascarpone cheese is at room temperature to ensure it blends smoothly into the dough. Similarly, ensure the butter is also at room temperature for easier mixing and a smoother dough texture.
- Ladyfinger Biscuits (Savoiardi): These biscuits add texture and a slight crunch to the cookies. If you prefer to skip them, you can substitute them with crushed graham crackers or omit them entirely. If you skip the ladyfingers, you might need to add a tablespoon or two of extra flour to help firm up the dough.
- Kahlua: For an extra depth of flavor, consider adding 1 tablespoon of Kahlua to the wet ingredients along with the mascarpone cheese and vanilla extract. This will infuse the dough with a subtle coffee liqueur kick, enhancing the tiramisu experience.
- Tip for Shaping: If you forget to preheat your oven while shaping the dough, simply keep the shaped dough in the fridge until the oven is preheated. This will help maintain the dough's firmness and prevent spreading during baking.
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