Tiramisu Crinkle Cookies (Printable Format)
Tender cookies with espresso and mascarpone filling, finished with powdered sugar and a hint of cocoa.
# Needed Ingredients:
→ Cookie Dough
01 -
2 cups all-purpose flour, measured carefully
02 -
1 cup granulated sugar
03 -
1 cup powdered sugar, for coating
04 -
1/2 cup unsalted butter, softened
05 -
1 teaspoon salt
06 -
2 large eggs, at room temperature
07 -
2 tablespoons espresso powder
→ Filling
08 -
1 cup mascarpone cheese
09 -
1 cup heavy cream
# Preparation Steps:
01 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. In a separate bowl, cream unsalted butter until smooth, then incorporate eggs and espresso powder until fully combined.
02 -
Blend wet and dry mixtures until a cohesive dough forms. Cover and refrigerate dough for 30 minutes to ensure it firms up.
03 -
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and coat each generously in powdered sugar. Space cookies evenly on a baking sheet.
04 -
Bake for 10–12 minutes, until edges turn golden and centers remain soft. After removing from oven, gently press an indent in the center of each cookie.
05 -
Whip mascarpone cheese and heavy cream together until glossy, thick, and holds soft peaks.
06 -
After cookies are fully cooled, spoon mascarpone filling into each indentation. Optionally, dust tops with additional cocoa powder. Refrigerate filled cookies for 15–20 minutes before serving for optimal flavor and texture.
# Supplementary Details:
01 -
Ensure all dough ingredients are at room temperature to achieve a uniform texture in the finished cookies.