Tiramisu Crinkle Cookies
These Tiramisu Crinkle Cookies are inspired by the flavors of traditional tiramisu, combining espresso and mascarpone into a soft cookie with a delightful powdered sugar coating.
Ingredients
Cookie Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 cup Powdered Sugar For rolling
- 1/2 cup Unsalted Butter, softened
- 1/2 teaspoon Salt
- 2 large Eggs
- 2 tablespoons Espresso Powder
Mascarpone Cream Ingredients
- 1 cup Mascarpone Cheese
- 1/2 cup Heavy Cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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.
Mascarpone Cream
- In a separate bowl, whip the heavy cream until soft peaks form. Fold in the mascarpone cheese gently until smooth.
Baking the Cookies
- Once the dough has chilled, scoop tablespoon-sized portions and roll into balls. Roll in powdered sugar until fully coated and 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 on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for about 3 days and freeze well. For extra indulgence, you can dollop some mascarpone cream on top before serving.