If you love the bold flavors of classic tiramisu and the soft, crackled beauty of crinkle cookies, this recipe brings the best of both worlds together. These Tiramisu Crinkle Cookies feature a tender vanilla cookie coated in powdered sugar, baked until perfectly cracked, then finished with a silky mascarpone espresso cream in the center. Elegant yet approachable, they’re ideal for holidays, coffee breaks, or anytime you want a bakery-style dessert at home.
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Ingredients
For the Cookies
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup (60 g) powdered sugar, for rolling
For the Tiramisu Filling
- 4 oz (115 g) mascarpone cheese, room temperature
- 3 tablespoons heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions
1. Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and creamy.
- Mix in the egg and vanilla until smooth.
- Stir in milk, then gently fold in the dry ingredients until just combined.
2. Shape and Bake
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each ball generously in powdered sugar.
- Place on the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until puffed and cracked but still soft.
- Immediately press a small spoon into the center of each cookie to form a well.
- Cool completely before filling.
3. Make the Espresso Cream
- Beat mascarpone until smooth.
- Add heavy cream, powdered sugar, espresso powder, and vanilla.
- Whip gently until fluffy and glossy. Do not overmix.
4. Fill and Finish
- Spoon or pipe the cream into each cookie center.
- Lightly dust with cocoa powder just before serving.
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Pro Tips
- Use room-temperature mascarpone for the smoothest filling.
- Press the cookie centers while still hot for neat wells.
- Chill the filling briefly if you prefer a firmer texture.
Why This Recipe Works
- The cookie base is sturdy yet soft, perfect for holding a creamy center.
- Espresso and cocoa balance the sweetness beautifully.
- Mascarpone provides an authentic tiramisu flavor without heaviness.
Substitutions & Variations
- Add a few drops of almond extract to the dough for extra depth.
- Increase espresso powder for a stronger coffee flavor.
- Swap cocoa dusting with finely shaved dark chocolate.
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Bake cookies a day early and fill before serving.
- Storage: Store filled cookies in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze unfilled cookies for up to 1 month. Thaw and fill when ready.
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Serving Ideas
- Serve with hot espresso or cappuccino.
- Add to holiday cookie trays for a sophisticated touch.
- Plate with fresh berries for an elegant dessert spread.
Nutrition (Per Serving Estimate)
- Calories: 188
- Fat: 9 g
- Carbohydrates: 25 g
- Sugar: 19 g
- Protein: 3 g
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Mascarpone is recommended for authentic flavor and lighter texture.
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Do these cookies need refrigeration?
Yes, once filled, they should be stored in the refrigerator.
Can I make them without espresso powder?
Strong brewed coffee can be used, but the filling may be softer.
How do I keep the cookies from spreading too much?
Measure flour accurately and avoid overmixing the dough.
These Tiramisu Crinkle Cookies are a stunning twist on a classic dessert, combining soft vanilla cookies with rich espresso cream. They’re simple enough for home bakers yet elegant enough to impress at any gathering.
Tiramisu Crinkle Cookies with Creamy Espresso Centers
These tiramisu crinkle cookies combine soft vanilla crinkle cookies with a rich mascarpone espresso cream filling. Finished with powdered sugar cracks and a cocoa dusting, they’re an elegant, bakery-style dessert inspired by classic tiramisu flavors.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- baking sheet
- parchment paper
- small spoon or cookie scoop
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 cup powdered sugar, for rolling
- 4 oz mascarpone cheese, room temperature
- 3 tbsp heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
- 1/2 tsp vanilla extract
- unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix until smooth.
- Stir in the milk, then gently fold in the dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Place dough balls on the baking sheet and bake for 10–12 minutes until puffed and cracked. Press a small spoon into each cookie center while hot.
- Allow cookies to cool completely before filling.
- Beat the mascarpone until smooth, then add heavy cream, powdered sugar, espresso powder, and vanilla. Whip gently until fluffy.
- Spoon or pipe the espresso cream into the cookie centers and dust lightly with cocoa powder before serving.
Notes
Use room-temperature mascarpone for a smooth filling. Press cookie centers while hot for neat wells, and dust with cocoa just before serving for best flavor and appearance.
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