Tiramisu Crinkle Cookies That Melt in Your Mouth Recipe
These Tiramisu Crinkle Cookies combine a soft, espresso-flavored cookie with a creamy mascarpone filling, perfect for a delightful treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 17 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Cookie Dough
- 2 cups All-Purpose Flour (Provides structure for crinkle effect)
- 1 cup Granulated Sugar (Sweetens the dough)
- 1/2 teaspoon Salt (Enhances flavor)
- 1/2 cup Unsalted Butter (Keeps cookies soft)
- 2 large Eggs (Binds ingredients)
- 2 tablespoons Espresso Powder (Signature flavor from tiramisu)
Coating
- 1 cup Powdered Sugar (Dusting for the crinkle look)
Filling
- 1 cup Mascarpone Cheese (Essential for creamy filling)
- 1/2 cup Heavy Cream (Whipped to add lightness)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Cream unsalted butter until smooth, then add in eggs and the espresso powder, mixing until fully combined. Cover and chill for about 30 minutes.
- Preheat Oven and Prepare Dough: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, then roll in powdered sugar until coated. Place on the baking sheet, spaced apart.
- Bake Cookies: Bake for approximately 10-12 minutes until lightly golden on the edges. Remove and create an indent in the center of each cookie.
- Cool Cookies: Allow to cool before transferring to a wire rack.
- Make Filling: Prepare the creamy filling by whipping mascarpone cheese and heavy cream until glossy and thick, about 2-3 minutes.
- Fill Cookies: Once cooled, fill each crater of the cookies with the mascarpone mixture and dust with cocoa powder.
- Chill (Optional): Chill filled cookies for 15-20 minutes if desired. Store unfilled cookies at room temperature and filled cookies in the fridge for up to 2 days.
Notes
- Chill the dough for about 30 minutes before baking to achieve the perfect texture.
- Chill the filled cookies for 15-20 minutes to enhance flavor and texture, though this step is optional.
- Store unfilled cookies at room temperature, and keep filled cookies refrigerated for up to 2 days.