Description

Crinkle Tiramisu Cookies combine the classic Italian dessert flavors of creamy mascarpone, espresso, and cocoa with soft, tender sugar cookies. These delightful treats are rolled in powdered sugar for a crinkled exterior, baked until just soft, and filled with a luscious tiramisu-inspired cream for a perfect bite-sized indulgence.

Ingredients

Scale

For the Cookies:

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)

For the Tiramisu Filling:

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

Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. Add one large egg and vanilla extract, mixing well until fully combined. Stir in the milk, then gradually incorporate the dry ingredients, mixing just until the dough comes together.
Roll and Bake: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Roll the balls thoroughly in powdered sugar to coat them well. Place the dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the tops are cracked and the cookies are puffed but remain soft in the center. Once out of the oven, immediately press the back of a teaspoon or small cookie scoop gently into the center of each cookie to create a shallow well. Let cookies cool completely on a wire rack.
Prepare the Tiramisu Cream: In a medium mixing bowl, beat the mascarpone cheese until smooth. Add the heavy cream, powdered sugar, instant espresso powder, and vanilla extract. Beat the mixture until fluffy and that it holds the texture of soft whipped cream. Avoid overbeating to maintain the silky texture.
Fill and Finish: After the cookies have fully cooled, spoon or pipe a generous dollop of the tiramisu cream into the center well of each cookie. Lightly dust the filled cookies with unsweetened cocoa powder just before serving for an authentic tiramisu flavor and attractive presentation.

Notes

Use room temperature mascarpone and butter for easier mixing and smoother textures.
Instant espresso powder provides an intense coffee flavor without adding extra liquid; you can substitute with very strong brewed coffee if needed.
Do not overbake the cookies; they should be soft in the center to complement the creamy filling.
Filling is best added just before serving to keep the cookies from becoming soggy.
Store unfilled cookies in an airtight container for up to 3 days, and keep the tiramisu cream refrigerated. Assemble just before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Keywords: Tiramisu cookies, crinkle cookies, mascarpone cookies, espresso cookies, Italian dessert cookies, powdered sugar cookies, soft cookies, coffee cookies