Tiramisu Crinkle Cookies
These Tiramisu Crinkle Cookies blend the classic flavors of tiramisu into a delightful cookie form, perfect for any gathering or cozy afternoon.
Ingredients
Main Ingredients
- 2 cups All-Purpose Flour Provides structure for crinkle effect
- 1 cup Granulated Sugar Sweetens the dough
- 1 cup Powdered Sugar Dusting for the crinkle look
- 1/2 cup Unsalted Butter Keeps cookies soft
- 1/2 teaspoon Salt Enhances flavor
- 2 large Eggs Binds ingredients
- 2 tablespoons Espresso Powder Signature flavor from tiramisu
- 1 cup Mascarpone Cheese Essential for creamy filling
- 1/2 cup Heavy Cream Whipped to add lightness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the espresso powder and salt until combined.
- Gradually add the flour, mixing until just incorporated. Let the dough rest in the refrigerator for about 30 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese until smooth.
- Once the dough has chilled, scoop a tablespoon-sized portion and roll into a ball, then coat in powdered sugar.
- Place on the prepared baking sheet, spacing them about two inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers feel soft.
- Let the cookies cool before transferring to a wire rack.
Notes
These cookies can be made ahead of time and stored in an airtight container for up to a week. For longer storage, freeze unbaked cookie dough balls.