Name: Crinkle Tiramisu Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian-inspired
Ingredients: 1 ¾ cups (220g) all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup (113g) unsalted butter, softened; ¾ cup (150g) granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 tbsp milk; ½ cup (60g) powdered sugar (for rolling); 4 oz (115g) mascarpone cheese, room temperature; 3 tbsp heavy cream; 2 tbsp powdered sugar; 1 tsp instant espresso powder (or very strong coffee); ½ tsp vanilla extract; Unsweetened cocoa powder (for dusting)

Ingredients

1 ¾ cups (220g) all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

1 large egg

1 tsp vanilla extract

2 tbsp milk

½ cup (60g) powdered sugar (for rolling)

4 oz (115g) mascarpone cheese, room temperature

3 tbsp heavy cream

2 tbsp powdered sugar

1 tsp instant espresso powder (or very strong coffee)

½ tsp vanilla extract

Unsweetened cocoa powder (for dusting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully combined. Stir in the milk.

Step 3: Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms. Avoid overmixing to keep cookies tender.

Step 4: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball thoroughly in powdered sugar to coat.

Step 5: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the tops are cracked and cookies are puffed but still soft in the center.

Step 6: Remove cookies from the oven and immediately press the back of a teaspoon or small cookie scoop into the center of each cookie to create a shallow well. Let cool completely on a wire rack.

Step 7: While cookies cool, prepare the tiramisu cream. Beat the mascarpone cheese in a medium bowl until smooth.

Step 8: Add heavy cream, powdered sugar, espresso powder, and vanilla extract. Beat until fluffy and soft whipped cream texture forms. Be careful not to overbeat.

Step 9: Once cookies are cool, spoon or pipe a dollop of tiramisu cream into each well. Dust with unsweetened cocoa powder just before serving.

Tips & Variations

For a stronger coffee flavor, soak the cookies lightly in espresso before filling.

Use a piping bag to fill the wells neatly and add a professional touch.

Swap the mascarpone cream with whipped cream mixed with a splash of coffee liqueur for a boozy twist.

Store leftover cocoa powder in an airtight container to keep it fresh for dusting.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. For best texture, fill with the tiramisu cream just before serving. If storing cookies and cream separately, keep cookies at room temperature in a sealed container for up to 2 days and the cream refrigerated. Reheat cookies briefly in the oven if you prefer them warm, then add the cream and cocoa dusting.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works well as a substitute, but espresso powder provides a more intense flavor. Use an equal amount to maintain the coffee taste.

How do I prevent the cookies from spreading too much?

Be sure to chill the dough briefly if it feels too soft before baking, and space dough balls properly on the baking sheet to allow for gentle rising without merging.