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Tiramisu Crinkle Cookies

Tiramisu Crinkle Cookies: Irresistibly Soft with Espresso Bliss

Tiramisu Crinkle Cookies are irresistibly soft cookies that blend rich espresso flavor and crinkle sugar finish for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Substitution: Use gluten-free all-purpose flour for a gluten-friendly option.
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 0.5 cups unsalted butter softened
  • 1 cups granulated sugar sweetens the dough
  • 2 large eggs beaten
  • 2 tablespoons espresso powder Use fine espresso powder for smooth integration.
  • 0.5 cups powdered sugar for dusting
For the Creamy Filling
  • 1 cups mascarpone cheese essential for the creamy filling
  • 0.5 cups heavy cream whipped into the filling

Equipment

  • Mixing bowls
  • Whisk
  • cookie scoop
  • baking sheets
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Start by whisking together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt in a mixing bowl.
  2. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Then, mix in 2 beaten eggs and 2 tablespoons of espresso powder until well combined.
  4. Chill the dough in the refrigerator for 30 minutes to firm it up for easier handling.
  5. Preheat your oven to 175°C (350°F) while you prepare the cookies.
  6. Once dough is chilled, use a cookie scoop or your hands to roll the dough into 1-inch balls.
  7. Generously roll each ball in powdered sugar, ensuring they are well-coated.
  8. Space the cookies about 2 inches apart on lined baking sheets.
  9. Bake for 10-12 minutes, keeping a close eye on them.
  10. Use the back of a spoon to create an indent in the center of each cookie as soon as you take them out.
  11. Allow the cookies to cool on the baking sheet for about 5 minutes.
  12. Then, gently move the cookies to a wire rack to cool completely.
  13. While the cookies cool, whip together 1 cup of mascarpone cheese and ½ cup of heavy cream until glossy and thick.
  14. Once the cookies are fully cooled, fill the indent in each cookie with a generous amount of the mascarpone mixture.
  15. If desired, dust with cocoa powder for an extra touch of flavor.
  16. Consider chilling the filled cookies for about 15-20 minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For best results, ensure all ingredients are at room temperature and avoid over-whipping the filling.

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