Tiramisu Crinkle Cookies
These tiramisu crinkle cookies are soft, espresso-kissed delights that melt in your mouth, perfect for satisfying your sweet tooth with a touch of drama.
Ingredients
For the cookie dough
- 2 cups All-Purpose Flour Provides structure for crinkle effect
- 1 cup Granulated Sugar Sweetens the dough
- 1/2 cup Unsalted Butter Keeps cookies soft
- 1/2 teaspoon Salt Enhances flavor
- 2 large Eggs Binds ingredients
- 2 tablespoons Espresso Powder Signature flavor from tiramisu
- 1 cup Mascarpone Cheese Essential for creamy filling
- 1/2 cup Heavy Cream Whipped to add lightness
For dusting
- 1 cup Powdered Sugar Dusting for the crinkle look
Instructions
Preparation
- Beat the unsalted butter and granulated sugar together until fluffy.
- Add the mascarpone and beat again until smooth and glossy.
- Mix in the eggs one at a time, then add espresso powder and salt.
- Gently stir in the flour until it disappears.
- In a separate bowl, whip the heavy cream to soft peaks and fold it into the dough.
- Chill the dough until scoopable, about 45–60 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Roll tablespoon-sized scoops into balls and coat them in powdered sugar.
- Bake on a parchment-lined sheet for 9-11 minutes until puffed and cracked.
- Let them sit on the pan for a few minutes before cooling on a rack.
Notes
For a sophisticated touch, serve these cookies on a cute plate. Chilling the dough is essential to prevent spreading. Store in an airtight container at room temperature for 2-3 days.