Gingerbread Tiramisu Cookies

Gingerbread Tiramisu Cookies

Prep Time

30 minutes

Cook Time

15 minutes


15 people

Taking Tiramisu to a level where children would enjoy it is simple. These cookies are sticky, sweet and perfect to share as everyone gathers around the table loosening their belts.


  • Nonstick cooking spray
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon each cinnamon and dried, ground ginger
  • 1/4 teaspoon baking soda
  • 1/2 cup molasses
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 2 teaspoons instant coffee granules or powdered espresso
  • 2 teaspoons vanilla
  • Tiramisu Dip ingredients
  • 4 ounces mascarpone cheese
  • 1 cup marshmallow fluff
  • 1/2 cup powdered sugar
  • 1/2 cup evaporated skim (fat-free) milk
  • 1/4 cup maple syrup


  • 1 Preheat oven to 350°F.
  • 2 Spray 2 large cookie sheets with nonstick cooking spray; set aside.
  • 3 In a medium bowl, blend flour, baking powder, spices and baking soda; set aside.
  • 4 In a medium saucepan, add the next 4 ingredients and bring to a boil over medium heat.
  • 5 Once boiling, and butter has completely melted, turn heat off but leave on burner, stirring to combine.
  • 6 Sift the flour mixture into molasses mixture along with vanilla, whisking until smooth.
  • 7 Drop by the tablespoonful onto prepared pans, leaving 3-inches between mounds.
  • 8 Bake 8-10 minutes, or until the edges are darker than the center, and the center springs back when touched. Immediately remove from oven to cool 3 minutes before transferring cookies to rack to completely cool.
  • 9 Meanwhile, with an electric mixer, make Tiramisu Dip.
  • 10 Combine all ingredients and beat until light and fluffy.
  • 11 Keep refrigerated when not using.


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