Description
Tiramisu Crinkle Cookies pack all the flavor of classic tiramisu into soft, crackly cookies with espresso, cocoa, and mascarpone in every bite—perfect for a quick breakfast treat with coffee, easy dinner dessert, healthy snack-style portion control, or anytime you need simple breakfast ideas, indulgent dinner ideas, an easy recipe for guests, or fun food ideas for your cookie jar.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons instant espresso powder
2 tablespoons unsweetened cocoa powder
1/2 cup unsalted butter softened
4 ounces mascarpone cheese softened
3/4 cup granulated sugar
1/4 cup light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
2 tablespoons coffee liqueur or cooled strong coffee
1/2 cup granulated sugar for rolling
3/4 cup powdered sugar for rolling
2 ounces dark chocolate melted for drizzling optional
1 tablespoon unsweetened cocoa powder for dusting optional
Instructions
1. In a medium bowl whisk together the flour baking powder baking soda salt instant espresso powder and cocoa powder until evenly combined then set aside.
2. In a large mixing bowl beat the softened butter and mascarpone with a handheld or stand mixer until smooth and creamy scraping down the bowl as needed.
3. Add the granulated sugar and light brown sugar to the butter mixture and beat until the mixture looks light and fluffy.
4. Beat in the eggs one at a time mixing just until incorporated after each then mix in the vanilla extract and coffee liqueur or cooled strong coffee until the mixture is smooth.
5. Add the dry ingredients to the wet ingredients in two additions mixing on low speed or with a spatula just until no dry streaks of flour remain taking care not to overmix.
6. Cover the bowl and chill the dough in the refrigerator for at least 2 hours or up to overnight until firm enough to scoop cleanly.
7. When ready to bake preheat the oven to 350°F 175°C and line two baking sheets with parchment paper.
8. Place the extra granulated sugar for rolling in one shallow bowl and the powdered sugar for rolling in another shallow bowl.
9. Scoop tablespoon sized portions of the chilled dough and roll each portion into a smooth ball between your palms.
10. Roll each dough ball first in the granulated sugar to coat then roll generously in the powdered sugar making sure every side is thickly covered.
11. Arrange the coated dough balls on the prepared baking sheets spacing them about 2 inches apart to allow for spreading.
12. Bake one sheet at a time for 11 to 12 minutes or until the cookies are puffed the tops are cracked and the edges feel just set while the centers still look slightly soft.
13. Let the cookies cool on the baking sheet for 5 minutes then transfer them carefully to a wire rack to cool completely.
14. Once the cookies are cool drizzle them with the melted dark chocolate and dust lightly with additional cocoa powder if desired.
15. Allow the chocolate to set before stacking storing or serving the cookies.
Notes
For the best tiramisu flavor use instant espresso powder rather than regular instant coffee since it has a more intense coffee taste without adding extra liquid.
Make sure the dough is well chilled and the powdered sugar coating is generous; both help create deep dramatic crinkles instead of flat cookies.
Bake just until the edges are set and the centers still look slightly soft—overbaking will make the cookies dry instead of fudgy and tender inside.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15
- Sodium: 85
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: tiramisu crinkle cookies, tiramisu cookies, espresso cookies, coffee cookies, easy dessert recipe