Tiramisu Crinkle Cookies Recipe

Introduction

These Tiramisu Crinkle Cookies combine the classic flavors of tiramisu with a soft, cracked cookie base. Lightly dusted with cocoa powder and filled with a creamy mascarpone mixture, they make a delightful treat perfect for any occasion.

Ingredients

• 1 3/4 cups (220 g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp milk
• 1/2 cup (60 g) powdered sugar for rolling
• 4 oz (115 g) mascarpone
• 3 tbsp heavy cream
• 2 tbsp powdered sugar
• 1 tsp espresso powder
• 1/2 tsp vanilla
• Cocoa powder for dusting

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Cream the softened butter and granulated sugar together until pale and fluffy, about 2 minutes.
4. Step 4: Add the egg and vanilla extract, then the milk, mixing until everything is well combined.
5. Step 5: Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
6. Step 6: Roll the dough into tablespoon-sized balls, then coat each ball thoroughly in powdered sugar.
7. Step 7: Arrange the coated dough balls on the prepared baking sheet and bake for 10 to 12 minutes, until the cookies are cracked on top and set but still soft.
8. Step 8: Immediately after removing from the oven, press the center of each cookie with the back of a spoon to create a well. Allow the cookies to cool completely.
9. Step 9: In a bowl, gently beat the mascarpone until smooth. Add the heavy cream, powdered sugar, espresso powder, and vanilla, mixing just until creamy and smooth.
10. Step 10: Spoon or pipe the mascarpone filling into the cooled cookie wells.
11. Step 11: Dust the finished cookies lightly with cocoa powder. Chill slightly if desired before serving.

Tips & Variations

• For a stronger coffee flavor, dissolve espresso powder in a teaspoon of warm water before adding it to the mascarpone filling.
• To make these cookies dairy-free, substitute the mascarpone and cream with coconut cream and a dairy-free cream cheese alternative.
• If you prefer, roll the dough balls twice in powdered sugar for an extra snowy crinkle effect.
• Use instant coffee powder if espresso powder is unavailable, adjusting quantity to taste.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. The mascarpone filling is best kept chilled. Before serving, allow cookies to come to room temperature for about 10 minutes or chill slightly to keep the filling firm. Avoid freezing, as the texture of the filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling and baking.

What can I use if I don’t have mascarpone cheese?

A good substitute is cream cheese mixed with a little heavy cream to lighten the texture. Use the same quantity to achieve a similar creamy filling.

Tiramisu Crinkle Cookies Recipe

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★★★★★

4.8 from 126 reviews

Delight in these decadent Tiramisu Crinkle Cookies that combine the classic flavors of creamy mascarpone, espresso, and cocoa in a soft, cracked cookie base dusted with powdered sugar. Perfect for a sophisticated treat with a coffeehouse flair.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert/Cookie
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups (220 g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (60 g) powdered sugar for rolling
• Cocoa powder for dusting

Cookie Dough

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp milk

Filling

• 4 oz (115 g) mascarpone cheese
• 3 tbsp heavy cream
• 2 tbsp powdered sugar
• 1 tsp espresso powder
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt; set aside to blend flavors.
3. Cream Butter and Sugar: Using a mixer, beat the softened butter with granulated sugar until the mixture is pale and fluffy, taking about 2 minutes, which incorporates air for a lighter cookie.
4. Add Wet Ingredients: Incorporate the egg and vanilla extract into the butter mixture, then pour in the milk. Mix until all ingredients are fully combined.
5. Combine Dry with Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until a soft dough forms without overmixing.
6. Form and Coat Dough Balls: Roll the dough into tablespoon-sized balls, then thoroughly coat each ball in powdered sugar to create the signature crinkled appearance after baking.
7. Bake Cookies: Place the coated dough balls evenly spaced on the prepared baking sheet. Bake in the oven for 10 to 12 minutes until the tops are cracked and set but the cookies remain soft inside.
8. Create Wells in Cookies: Immediately after removing from the oven, gently press the center of each warm cookie with the back of a spoon to create a well for the filling. Allow cookies to cool completely on a wire rack.
9. Prepare Filling: In a mixing bowl, gently beat the mascarpone cheese until smooth. Add the heavy cream, powdered sugar, espresso powder, and vanilla extract, mixing just until the filling is creamy and smooth.
10. Fill Cookies: Spoon or pipe the tiramisu filling into the wells of the cooled cookies, ensuring even distribution.
11. Finish and Chill: Dust the filled cookies lightly with cocoa powder for an authentic tiramisu flavor. Chill briefly if desired to set the filling before serving.

Notes

• For the best texture, do not overmix the dough after adding the dry ingredients to keep cookies tender.
• Make sure to press the centers while the cookies are still warm to avoid cracking after cooling.
• If you do not have mascarpone, cream cheese can be a substitute, though it will alter the flavor slightly.
• Chilling the cookies after adding the filling helps the flavors meld and the filling to set nicely.
• The espresso powder can be adjusted to taste or substituted with instant coffee granules.

Keywords: Tiramisu cookies, mascarpone cookies, espresso cookies, crinkle cookies, Italian dessert, coffee-flavored cookies