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Tiramisu Snowball Cookies: Your New Holiday Baking Obsession

More Magic, Less Stress: The Cookie That Tastes Like a Hug

Hey there, friend! Anna here, coming to you from my flour-dusted kitchen. Is there anything better than the smell of cookies baking on a cozy afternoon? It’s like a warm hug for your whole house. But let’s be real—sometimes, between the holiday hustle and the pressure to make everything perfect, baking can start to feel like a chore instead of a joy.

That’s exactly why I’m so utterly obsessed with these Tiramisu Snowball Cookies. They are my secret weapon for feeling like a total rockstar in the kitchen with minimal fuss. We’re taking everything we adore about a classic, dreamy tiramisu—the rich espresso, the creamy mascarpone, the delicate kiss of cocoa—and we’re rolling it all up into a bite-sized, melt-in-your-mouth snowball of pure delight.

Imagine a cookie that’s part cheesecake, part truffle, and 100% irresistible. They’re elegant enough for your fanciest cookie swap but so easy that you can whip them up while sipping your morning coffee. (Which, by the way, you’ll already have brewed for the recipe—multitasking at its finest!). So, let’s put on our favorite playlist, tie on our aprons, and cook up a little batch of edible magic together. You’ve got this!

A Sweet Slice of Nostalgia: Where It All Began

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This recipe has a special little story, as all the best ones do. It was born one particularly chaotic December a few years ago. I had ambitiously promised to bring four different desserts to various parties, and by dessert number three, I was running on fumes and cold coffee. I stared at the remains of a tiramisu I’d made the night before and at a half-finished batch of classic snowball cookies, and I had one of those beautiful, “why not?” kitchen moments.

I started adding a splash of espresso to the dough. Then a scoop of mascarpone. A little cocoa powder found its way in, and before I knew it, my kitchen smelled like an Italian café and my cookie trays were filled with these dark, elegant little orbs. They were an instant hit—the first platter was devoured before I could even get them fully dusted with sugar! Now, they’re a non-negotiable part of our holiday tradition. They remind me that the most magical creations often come from a happy accident and a willingness to play with your food.

Gathering Your Cookie Crew: The Ingredients

This is where the fun begins! Let’s meet the all-star cast of ingredients that make these cookies so uniquely delicious. I’ve included my best chef-y insights and substitution tips so you can bake with confidence.

• 1 cup (2 sticks) Unsalted Butter, room temp: This is the foundation of our tender, melt-in-your-mouth texture. Room temp is key! It should be soft enough that you can easily press a finger into it. This allows it to cream beautifully with the sugar, creating a light and airy cookie.
• 8 oz Mascarpone, room temp: The secret weapon! This Italian cream cheese adds an incredible, subtle tang and a luxurious richness that makes these cookies taste like the inside of a tiramisu. Make sure it’s also at room temp to avoid a lumpy dough.
• 3 cups (330g) Powdered Sugar, divided: We use 1 ½ cups in the dough for a fine, delicate crumb, and the rest for that iconic snowy coating. Don’t be tempted to use granulated sugar in the dough—powdered sugar is what gives snowballs their signature tender texture.
• 4 cups (500g) All-Purpose Flour: The trusty structure-builder. For best results, fluff your flour with a spoon before measuring, then level it off with a knife. This prevents over-packing and keeps the cookies light.
• 1/2 cup Dutch-Process Cocoa Powder (like Guittard Cocoa Rouge): Dutch-process cocoa is less acidic and has a deeper, richer chocolate flavor than natural cocoa. It’s perfect for capturing the essence of tiramisu. If you only have natural cocoa, it will still work, but the flavor will be slightly more sharp.
• 4 tbsp Freshly Brewwed Espresso (or strong instant espresso): This is where the “Tiramisu” magic lives! That robust, aromatic coffee flavor infuses the entire cookie. Using freshly brewed (and cooled) espresso gives the best flavor, but a good-quality instant espresso powder dissolved in hot water is a fantastic pantry-friendly alternative.
• 4 tbsp Kahlúa or Coffee Liqueur: This deepens the coffee notes and adds a wonderful warmth without being overly boozy. The alcohol bakes off, leaving only flavor behind. If you prefer to avoid alcohol, you can substitute with 2 tbsp of strong espresso and 2 tbsp of milk or cream.
• 4 tsp Vanilla Bean Paste or Extract: Vanilla bean paste is my favorite—you get those beautiful little speckles and an intense, pure vanilla flavor that complements the coffee and chocolate so well.
• 2 ½ tsp Kosher Salt (or 4 tsp Diamond Crystal): Don’t skip the salt! It’s the flavor enhancer that makes all the other ingredients pop and keeps the cookies from tasting one-note sweet.
• 2 tsp Baking Powder: Our leavening agent for a little lift.
• 1/2 tsp Ground Cinnamon: A tiny, warm whisper in the background. It’s a subtle nod to the spice sometimes found in tiramisu and adds a layer of cozy complexity.
• Optional Twist: 1/2 cup Mini Dark Chocolate Chips: For a little surprise burst of texture and chocolate in every bite! I highly recommend trying this version at least once.

Let’s Get Baking: The Step-by-Step Magic

Ready to create some magic? Follow these steps, and you’ll have a tray of gorgeous, fragrant cookies in no time. I’ve sprinkled in all my favorite tips and tricks to ensure your success.

1. Preheat and Prep: First things first, get that oven preheating to 350°F (175°C). This ensures it’s perfectly hot and ready when your cookies are. Line two baking sheets with parchment paper. Chef’s Hack: If you don’t have parchment, a light coating of baking spray works, but parchment is the MVP for easy cleanup and preventing any sticking.
2. Whisk the Dry Team: In a large bowl, grab your whisk and thoroughly combine the all-purpose flour, Dutch-process cocoa powder, baking powder, cinnamon, and kosher salt. Whisking now does two things: it evenly distributes the leavening agents and cocoa, and it aerates the mixture, leading to a lighter cookie. Set this bowl aside.
3. Cream the Dreamy Base: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the room-temperature butter, room-temperature mascarpone, and 1 ½ cups of the powdered sugar. Beat on medium speed for 2-3 minutes, until the mixture is pale, fluffy, and beautifully smooth. Scrape down the sides of the bowl halfway through. This creaming step is crucial for texture, so don’t rush it!
4. Incorporate the Liquids: With the mixer on low, add the cooled espresso, Kahlúa, and vanilla bean paste. Mix just until everything is smoothly incorporated. The mixture might look a little curdled at this point—don’t panic! That’s totally normal and will come together once we add the dry ingredients.
5. Bring It All Together: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Mix just until the flour disappears and a soft dough forms. Chef’s Tip: Overmixing at this stage can lead to tough cookies, so as soon as you don’t see any more dry patches, you’re done! If you’re adding the mini chocolate chips, fold them in gently with a spatula now.
6. Roll and Arrange: Using your hands, roll portions of the dough into 1-inch balls. They should be just slightly smaller than a walnut. Place them about 1 inch apart on your prepared baking sheets. The dough is soft, so handle it with a light touch. If it feels too sticky, you can pop the whole bowl in the fridge for 15-20 minutes to firm up slightly.
7. Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the tops look dry and are just set. They will still be very soft to the touch—that’s perfect! They will firm up as they cool. Do not overbake if you want that melt-in-your-mouth texture.
8. The Snowy Transformation: This is the fun part! Let the cookies cool on the baking sheet for just 5-7 minutes—they need to be cool enough to handle but still a bit warm. Place the remaining 1 ½ cups of powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar until fully coated, then transfer to a wire rack to cool completely. Once completely cool, give them a second roll in the powdered sugar for that quintessential, thick snowy look.

Sharing the Joy: How to Serve These Beauties

Presentation is part of the fun! I love piling these cookies high on a vintage cake stand or a simple wooden board for a rustic feel. For an extra “wow” factor, right before serving, use a fine-mesh sieve to dust the top lightly with a little extra cocoa powder or even a hint of espresso powder. They pair divinely with a freshly brewed cup of coffee, a glass of cold milk, or even a sweet dessert wine. They’re also stunning stacked in a cellophane bag and tied with a ribbon for the most delicious homemade gift imaginable.

Make It Your Own: Delicious Recipe Twists

Feel like playing? Here are a few of my favorite ways to mix things up:

• Chocolate Chip Joy: As mentioned, adding ½ cup of mini dark chocolate chips is a game-changer for texture and extra chocolatey bursts.
• Nutty Delight: For a classic snowball vibe, fold in ½ cup of very finely chopped, toasted hazelnuts or almonds into the dough. Their toasty flavor is incredible with the coffee and chocolate.
• Orange Zest Zing: Add the zest of one large orange to the dough for a bright, citrusy note that cuts through the richness beautifully.
• Dairy-Free Dream: Use a high-quality vegan butter and a plant-based cream cheese alternative. The flavor profile will be slightly different, but you’ll still get a wonderfully tasty cookie.
• Spiced Version: Add a pinch of nutmeg or cardamom along with the cinnamon for an even more complex spice profile.

Anna’s Kitchen Corner: A Few Parting Thoughts

Over the years, this recipe has become a true friend in my kitchen. I’ve learned that the dough is very forgiving—if it’s a hot day and it’s too soft, a quick chill in the fridge fixes everything. I also have a funny story from last year, where my dog, Biscuit, managed to sneak one off the cooling rack. Let’s just say he spent the next hour with a comically white, powdered-sugar nose, looking very pleased with himself. (Don’t worry, he was fine, and the cookies are now kept on much higher ground!).

The biggest evolution was realizing that the second dusting of powdered sugar is non-negotiable. That first coat melts into the warm cookie, creating a thin glaze, and the second coat is what gives you that perfect, snowy, bakery-worthy finish. Trust the process—it’s worth the extra step!

Your Questions, Answered!

I’ve gotten so many wonderful questions about these cookies over the years. Here are answers to the most common ones to help you out!

Q: My dough is really sticky and hard to roll. What did I do wrong?
A: You likely did nothing wrong! This is a soft, rich dough. The main culprits are ingredients that were a bit too warm or a humid kitchen. The fix is easy: just cover the bowl and chill the dough in the refrigerator for 20-30 minutes. This will firm up the butter and mascarpone, making the dough much easier to handle.

Q: Can I make these cookies ahead of time?
A> Absolutely! They are fantastic make-ahead treats. You can store the baked and fully cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

Q: Why do my cookies look flat and spread out?
A> This usually points to the butter and mascarpone being too warm when you creamed them. It’s essential that they are at cool room temperature, not greasy or melty. Ensuring your oven is fully preheated and using a light hand when measuring your flour (spoon and level!) will also help them keep their perfect round shape.

Q: I don’t have Kahlúa. What can I use instead?
A> No problem! You can simply replace it with 2 additional tablespoons of strong espresso and 2 tablespoons of milk or heavy cream. This will maintain the liquid balance and keep the coffee flavor prominent.

Quick Nutritional Snapshot

Please note: This is an approximate estimate calculated using an online tool and will vary based on specific ingredients used.

Per Cookie (approx.): Calories: 95 | Fat: 5g | Carbs: 11g | Sugar: 6g | Protein: 1g

 

These Tiramisu Snowball Cookies are pure holiday magic in bite-sized form—a tender, melt-in-your-mouth cookie infused with espresso, mascarpone, and cocoa, then dusted to snowy perfection. Elegant enough for a cookie swap, yet simple enough for a cozy afternoon bake, they’re the perfect treat to share, gift, or savor with a cup of coffee. With endless twists, forgiving dough, and a heavenly flavor that captures the essence of tiramisu, these cookies are guaranteed to become a beloved holiday tradition!