Gingerbread Tiramisu Cookies

Gingerbread Tiramisu Cookies//Jim Bailey

Gingerbread Tiramisu Cookies

Prep Time

15 minutes

Cook Time

23 minutes


15 people

Taking Tiramisu to a level where children would enjoy it was simple!

If you make cookies out of horse hair and pig snouts, they will eat them. This twist on an adult dessert was easy, the children loved them and so did I. You can also enjoy these sticky cookies dipped in the classically prepared whipped, tiramisu cream as well.


  • Nonstick cooking spray
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon each cinnamon and dried, ground ginger
  • 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 *recipe below


  • 1 Preheat oven to 350­ F. Spray 2 large cookie sheets with nonstick cooking spray; set aside.
  • 2 In a medium bowl, blend flour, baking powder, baking soda, and spices; set aside.
  • 3 In a medium saucepan, add the next 4 ingredients and bring to a boil over medium heat.
  • 4 Once boiling and butter have completely melted, turn the heat off but leave on the burner, stirring to combine.
  • 5 Sift the flour mixture into molasses mixture along with vanilla, whisking until smooth.
  • 6 Drop by the tablespoon onto prepared pans, leaving 3-­inches between mounds.
  • 7 Bake 8­-10 minutes, or until the edges are darker than the center, and the center springs back when touched.
  • 8 Immediately remove from oven to cool 3 minutes before transferring to rack to completely cool.
  • 9 I wouldn't suggest a paper towel­lined plate because these are very sticky.
  • 10 Meanwhile, with an electric mixer, make *Tiramisu Dip.
  • 11 Beat 4 ounces softened mascarpone cheese, 1 cup marshmallow fluff, ½ cup powdered sugar, ½ cup skim milk and ¼ cup maple syrup until light and fluffy.
  • 12 Keep refrigerated when not using. Enough for 15 cookies with dip.


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