Dessert

Crinkle Tiramisu Cookies Recipe

ByThomas Greene December 24, 2025December 24, 2025

Introduction

Crinkle Tiramisu Cookies are a delightful treat that combines the soft, cracked texture of crinkle cookies with the rich, creamy flavors of traditional tiramisu. These cookies are filled with a luscious mascarpone cream and dusted with cocoa powder, making them perfect for coffee lovers and dessert fans alike.

The image shows round cookies with a cracked outer layer covered in white powdered sugar, revealing a golden-brown dough underneath. Each cookie has a smooth cream-colored center topped with a dusting of dark brown cocoa powder. The surface beneath the cookies is a white marbled texture with scattered cocoa powder around the cookies. Multiple cookies are arranged loosely, some partially visible in the background. The texture of the cookies is a mix of soft and crumbly, with contrasting colors between the white sugar, golden dough, cream center, and brown cocoa powder. Photo taken with an iphone --ar 4:5 --v 7

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. In a separate 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 incorporated. Stir in the milk, then gradually add the dry ingredients, mixing just until the dough forms.
Step 2: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball thoroughly in powdered sugar to coat. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops are cracked and the cookies are puffed but still soft in the center. Remove 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. Allow cookies to cool completely on a wire rack.
Step 3: In a medium bowl, beat the mascarpone cheese until smooth. Add the heavy cream, powdered sugar, espresso powder, and vanilla extract. Beat until the mixture is fluffy and has the texture of soft whipped cream. Be careful not to overbeat.
Step 4: Once the cookies are completely cool, spoon or pipe a dollop of the tiramisu cream into the center of each cookie. Dust lightly with unsweetened cocoa powder just before serving.

Tips & Variations

For a stronger coffee flavor, soak the cookies briefly in cooled espresso before filling with cream.
Try adding a splash of coffee liqueur to the tiramisu cream for an adult twist.
Use a fine mesh sieve to dust the cocoa powder evenly without clumps.
If you prefer, substitute heavy cream with whipped cream for a lighter filling.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the tiramisu cream fresh. Let the cookies come to room temperature before serving for the best texture and flavor. You can also store the cookies and cream mixture separately for up to 2 days, then fill just before serving.

How to Serve

A close-up view of a cookie with three distinct layers: the bottom layer is a golden brown, crumbly cookie base; the middle layer is a creamy white filling that is soft and slightly melting, dripping down the cookie’s edge; the top layer is a dusting of dark brown cocoa powder spread evenly across the creamy center. The cookie’s outer surface is cracked and covered with white powdered sugar, giving it a textured look. The cookie rests on a white marbled surface with some scattered cocoa powder around it. Photo taken with an iphone --ar 4:5 --v 7

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 and keep it wrapped tightly in the refrigerator. Bring it to room temperature before rolling and baking.

What if I don’t have mascarpone cheese?

You can substitute mascarpone with an equal amount of cream cheese softened to room temperature, though the flavor will be slightly tangier and less rich.