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Easy Tiramisu Crinkle Cookies
Soft espresso cookies with a creamy mascarpone heart.
Ingredients
- 2 cups All-Purpose Flour (structure for crinkle)
- 1 cup Granulated Sugar (dough sweetener)
- 1 cup Powdered Sugar (for dusting/coating)
- 1/2 cup Unsalted Butter (for softness)
- 1/2 tsp Salt (to balance sweetness)
- 2 large Eggs (binder)
- 2 tbsp Espresso Powder (signature flavor)
- 1 cup Mascarpone Cheese (creamy center)
- 1/2 cup Heavy Cream (to lighten the filling)
Instructions
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1Dough Prep: Whisk together the flour, granulated sugar, baking powder, and salt. Cream the butter, then beat in the eggs and espresso powder. Combine dry and wet ingredients. Wrap and refrigerate for 30 minutes.
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2Setup: Set your oven to 175°C (350°F) and prepare a baking tray with parchment paper.
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3Rolling: Shape the cold dough into 1-inch spheres. Roll each ball in a bowl of powdered sugar until completely white and coated.
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4Baking: Place on the tray and bake for 10-12 minutes. Once out, use a small spoon to press an indentation into the center of the warm cookies.
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5The Cream: While cookies cool, beat the mascarpone cheese and heavy cream together until thick and glossy (about 3 minutes).
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6Assembly: Fill the cookie craters with the mascarpone cream and finish with a dusting of cocoa powder. Chill for 15 minutes before serving.
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