Sourdough Tiramisu Cookies – Soft, Coffee-Kissed, and Creamy
These cookies bring together two favorites: the tangy depth of sourdough and the dreamy flavors of tiramisu. They’re soft in the center, lightly crisp on the edges, and scented with espresso and vanilla. A mascarpone glaze adds that signature creamy finish, while a dusting of cocoa ties it all together.
They feel fancy, but they’re simple enough for a weeknight bake. If you’ve got sourdough discard hanging around, this is a sweet way to put it to work.
Sourdough Tiramisu Cookies - Soft, Coffee-Kissed, and Creamy
Ingredients
Method
- Whisk dry ingredients. In a bowl, whisk 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Stir in 1 to 2 teaspoons espresso powder, depending on how bold you want the coffee flavor.
- Cream the butter and sugars. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2 minutes.
- Add egg yolk and vanilla. Mix in 1 egg yolk and 2 teaspoons vanilla extract until smooth.
- Fold in sourdough discard. Add 1/2 cup sourdough starter discard and mix until just combined.The batter may look slightly curdled—that’s fine.
- Combine wet and dry. Add the dry mix to the bowl and stir until no dry spots remain. If using, fold in 3/4 cup chopped dark chocolate.
- Chill the dough. Cover and refrigerate for 30 to 45 minutes. This step helps avoid overspreading and intensifies flavor.
- Preheat and prep pans. Heat the oven to 350°F (175°C).Line two baking sheets with parchment.
- Scoop. Use a 2-tablespoon scoop to portion dough onto the sheets, spacing about 2 inches apart.
- Bake. Bake 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft. Don’t overbake; they’ll firm up as they cool.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Make the mascarpone glaze. In a small bowl, whisk 4 ounces mascarpone, 1 cup powdered sugar, and 1 to 2 tablespoons cooled brewed espresso until smooth and spreadable. Add a pinch of salt to sharpen the flavor.
- Finish. Spoon or drizzle glaze over the cooled cookies.Dust lightly with unsweetened cocoa powder. For neat edges, let the glaze set 20 to 30 minutes.
Why This Recipe Works
Sourdough discard adds flavor and moisture. It gives the cookies a gentle tang that balances the sweetness, and it helps keep the centers soft.
Espresso and cocoa mimic classic tiramisu. The dough is flavored with espresso powder and vanilla, then finished with cocoa for that unmistakable tiramisu vibe.
Mascarpone glaze nails the creamy element. A quick glaze with mascarpone, powdered sugar, and a splash of coffee brings the dessert full circle.
Chilling the dough controls spread. A short chill firms the butter, so you get thick, tender cookies with neat edges.
Shopping List
- Unsalted butter (softened)
- Granulated sugar
- Light brown sugar
- Egg yolk (room temperature)
- Vanilla extract
- Sourdough starter discard (100% hydration, unfed)
- All-purpose flour
- Cornstarch (for tenderness)
- Baking powder
- Baking soda
- Fine sea salt
- Espresso powder (or instant coffee)
- Dark chocolate (chopped or chips; optional but great)
- Mascarpone cheese (for glaze)
- Powdered sugar
- Brewed strong coffee or espresso (cooled)
- Unsweetened cocoa powder (for dusting)
How to Make It
- Whisk dry ingredients. In a bowl, whisk 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Stir in 1 to 2 teaspoons espresso powder, depending on how bold you want the coffee flavor.
- Cream the butter and sugars. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2 minutes.
- Add egg yolk and vanilla. Mix in 1 egg yolk and 2 teaspoons vanilla extract until smooth.
- Fold in sourdough discard. Add 1/2 cup sourdough starter discard and mix until just combined.The batter may look slightly curdled—that’s fine.
- Combine wet and dry. Add the dry mix to the bowl and stir until no dry spots remain. If using, fold in 3/4 cup chopped dark chocolate.
- Chill the dough. Cover and refrigerate for 30 to 45 minutes. This step helps avoid overspreading and intensifies flavor.
- Preheat and prep pans. Heat the oven to 350°F (175°C).Line two baking sheets with parchment.
- Scoop. Use a 2-tablespoon scoop to portion dough onto the sheets, spacing about 2 inches apart.
- Bake. Bake 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft. Don’t overbake; they’ll firm up as they cool.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Make the mascarpone glaze. In a small bowl, whisk 4 ounces mascarpone, 1 cup powdered sugar, and 1 to 2 tablespoons cooled brewed espresso until smooth and spreadable. Add a pinch of salt to sharpen the flavor.
- Finish. Spoon or drizzle glaze over the cooled cookies.Dust lightly with unsweetened cocoa powder. For neat edges, let the glaze set 20 to 30 minutes.
Keeping It Fresh
Unglazed cookies keep best at room temperature in an airtight container for 3 to 4 days. Add a slice of bread to the container to maintain softness.
Glazed cookies should be stored in the fridge (covered) for up to 4 days due to the mascarpone.
Bring to room temperature before serving for the best texture.
Freezing tips: Freeze unbaked dough balls on a sheet pan, then transfer to a bag for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes. Baked, unglazed cookies also freeze well for 2 months.
Health Benefits
Sourdough discard can be easier on digestion compared to some regular doughs, thanks to organic acids produced during fermentation.
It also adds flavor without extra sugar.
Portion control is built in. Cookies offer small, individual servings, which can make it easier to enjoy a treat mindfully.
Dark chocolate brings antioxidants, and using espresso powder means you get strong coffee flavor without much liquid or added fat.
What Not to Do
- Don’t skip chilling. Warm dough spreads too much and bakes up thin.
- Don’t overbake. These should be soft in the middle. Pull them when the edges are set.
- Don’t use hot coffee in the glaze. It will thin and potentially split the mascarpone. Cool it first.
- Don’t substitute baking powder for espresso powder. They’re not interchangeable.If you don’t have espresso powder, use instant coffee finely ground.
- Don’t use active, bubbly starter. You want unfed discard for the right texture and tang.
Recipe Variations
- Mocha Chip: Add 2 tablespoons cocoa powder to the dry ingredients and use semisweet chips for a deeper chocolate-coffee profile.
- Almond Tiramisu: Swap half the vanilla for almond extract and sprinkle toasted sliced almonds over the glaze.
- Rum-Flavored Glaze: Replace 1 tablespoon of the espresso in the glaze with dark rum or a splash of rum extract for a classic tiramisu note.
- Gluten-Free: Use a cup-for-cup gluten-free baking blend and add an extra 1 teaspoon cornstarch. Chill a little longer to help structure.
- Cream Cheese Swap: If mascarpone is hard to find, use full-fat cream cheese softened. Add a teaspoon of heavy cream to loosen if needed.
FAQ
Can I make these without sourdough discard?
Yes.
Replace the 1/2 cup discard with 1/4 cup milk and add 1 extra tablespoon flour. The flavor will be less tangy, but still delicious.
How strong is the coffee flavor?
It’s present but not overpowering. Use 1 teaspoon espresso powder for mild, 2 teaspoons for bold.
The cocoa dusting adds a gentle bitterness that balances sweetness.
Do I have to glaze the cookies?
No. They’re great plain or with a light drizzle. If skipping the glaze, consider finishing the warm cookies with a tiny sprinkle of sugar and cocoa for a hint of tiramisu flair.
What kind of sourdough starter works best?
Use 100% hydration discard (equal parts flour and water by weight).
If yours is thicker or thinner, adjust with a teaspoon or two of flour or milk to keep the dough soft but scoopable.
Can I chill the dough overnight?
Yes. Cover tightly and chill up to 24 hours. Let it sit at room temperature 10 to 15 minutes if it’s too firm to scoop.
Why add cornstarch?
Cornstarch softens the crumb and helps keep the centers tender.
It’s a small addition that makes a big difference in texture.
How do I prevent the glaze from running?
Make sure the cookies are fully cooled, and use cooled coffee in the glaze. If it’s still too thin, whisk in an extra tablespoon of powdered sugar.
Final Thoughts
Sourdough Tiramisu Cookies deliver big flavor with simple steps. They’re cozy, a little fancy, and a smart way to use discard without wasting it.
Bake a batch for coffee hour, a holiday tray, or just because. Once that mascarpone glaze sets and the cocoa hits the top, you’ll have a treat that feels special and tastes like a bakery favorite—homemade and warm from your oven.
