Tiramisu Snowball Cookies : Espresso-Infused, Cocoa-Dusted Holiday Bites
These Tiramisu Snowball Cookies are everything you love about the iconic Italian dessert—wrapped up in a melt-in-your-mouth bite. With a whisper of espresso, a touch of cocoa, and the creamy richness of mascarpone, each cookie tastes like a little truffle-meets-cheesecake dream. A splash of Kahlúa deepens the coffee notes without overpowering, while cinnamon and salt keep the sweetness in check. Perfect for gifting, snacking, or stealing straight off the tray.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 64 cookies 1x
Ingredients
3 cups (330g) powdered sugar, divided (1 ½ cups for dough, rest for coating)
4 tsp vanilla bean paste or extract
4 cups (500g) all-purpose flour
1/2 tsp ground cinnamon
1/2 cup Dutch-process cocoa powder (like Guittard Cocoa Rouge)
4 tbsp freshly brewed espresso (or instant espresso mixed with water)
8 oz mascarpone, room temp
1 cup (2 sticks) unsalted butter, room temp
4 tbsp Kahlúa or coffee liqueur
2 ½ tsp kosher salt (or 4 tsp Diamond Crystal)
2 tsp baking powder
Optional twist: Add mini dark chocolate chips or finely chopped chocolate for texture
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
In a bowl, whisk flour, cocoa, baking powder, cinnamon, and salt.
In a large mixing bowl, cream butter, mascarpone, and 1 ½ cups powdered sugar until fluffy.
Add espresso, vanilla, and Kahlúa. Mix until smooth.
Gradually fold in the dry ingredients. Optional: stir in mini chocolate chips.
Roll dough into 1-inch balls and place 1 inch apart on prepared baking sheets.
Bake 10–12 minutes until just set. Let cool slightly, then roll in remaining powdered sugar.
For an extra finish, dust with cocoa powder or espresso powder before serving.
Nutrition
- Calories: 95
- Sugar: 6g
- Fat: 5g
- Carbohydrates: 11g
- Protein: 1g