Tiramisu Crinkle Cookies
Soft espresso crinkle cookies filled with whipped mascarpone cream, just like mini tiramisus in cookie form.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 2 tablespoons espresso powder
- 1 cup powdered sugar for rolling
- 1 cup mascarpone cheese cold
- 1/2 cup heavy cream cold
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the softened butter with a hand mixer until smooth and creamy.
- Add the eggs to the butter one at a time, beating well after each addition until fully incorporated.
- Add the espresso powder to the butter mixture and mix until the color is uniform and no streaks remain.
- Add the dry ingredients to the wet ingredients and mix on low speed or by hand just until a soft, slightly sticky dough forms.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop the chilled dough into 1-inch portions and roll into smooth balls.
- Roll each dough ball generously in powdered sugar, coating all sides, and place on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the cookies are puffed, the tops are cracked, and the edges are just set.
- Remove the cookies from the oven and immediately use the back of a teaspoon to gently press a small indent into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, add the cold mascarpone and cold heavy cream to a mixing bowl.
- Beat the mascarpone and cream together on medium-high speed for 2 to 3 minutes, until the mixture is thick, smooth, and holds soft peaks.
- Once the cookies are completely cool, spoon or pipe a small amount of the mascarpone cream into the center indent of each cookie.
- Lightly dust the tops of the filled cookies with cocoa powder using a fine-mesh sieve.
- Chill the filled cookies in the refrigerator for 15 to 20 minutes to set the cream if desired, then serve.
- Store unfilled cookies at room temperature in an airtight container for up to 3 days and filled cookies covered in the refrigerator for up to 2 days.
Notes
- Use cold mascarpone and heavy cream so the filling whips up thick and stable.
- Do not overbake the cookies; they should look soft in the center when you remove them from the oven.
- For neat centers, pipe the mascarpone cream with a small round tip instead of spooning.
- You can make the dough ahead and chill it for up to 48 hours before baking.
- Do not overbake the cookies; they should look soft in the center when you remove them from the oven.
- For neat centers, pipe the mascarpone cream with a small round tip instead of spooning.
- You can make the dough ahead and chill it for up to 48 hours before baking.