Tiramisu Crinkle Cookies with Espresso and Mascarpone
By Mason Brooks
Prep
15 min
Cook
14 min
Total
29 min
Servings
24
Level
Easy
I make these tiramisu crinkle cookies as a coffee and chocolate cookie substitute for a layered dessert. Mascarpone cheese in the dough helps keep the cookies moist. Espresso and chocolate go well together. Powdered sugar on the cookies creates cracks when they bake (my favorite part of the process).
The dough is soft when you mix it. This is right. I use room-temperature ingredients, including butter, mascarpone, and eggs, and stop mixing as soon as the flour disappears to prevent tough cookies. I suggest using a paddle attachment for a stand mixer, but you can also use a handheld mixer with thick dough.
The sugar coating should cover the dough balls completely without showing spots of cooked-dough color. Place the dough balls on parchment-lined baking sheets 2 inches apart. Bake until the edges are cooked but the centers still look soft. The centers will cook as the dough balls bake on the hot baking sheet.
The recipe makes 24 cookies. I use a tablespoon or small cookie scoop to serve 1.5 tablespoons of dough per cookie.
Why you'll love this recipe
- Coffee and chocolate flavors like tiramisu are added to a cookie without layers or other fillings.
- A batch produces 24 cookies that can be served as part of a dessert spread and leftovers for storage.
- Soft centers and crisp edges give crinkle cookies the texture I prefer in these cookies.
- The dark dough and heavy white frosting can be seen on an empty plate.
- A tablespoon or other cookie scoop can be used to portion this thick dough.
- They attract customers who enjoy coffee and chocolate and are looking for a homemade dessert with a gourmet twist.
Ingredients
- •1 ½ cups all-purpose flour
- •½ cup unsweetened cocoa powder
- •2 tablespoons instant espresso powder
- •1 ½ teaspoons baking powder
- •¼ teaspoon salt
- •½ cup unsalted butter (softened)
- •1 cup granulated sugar
- •¼ cup mascarpone cheese (room temperature)
- •2 large eggs (room temperature)
- •1 teaspoon vanilla extract
- •1 cup powdered sugar (for rolling)
Instructions
- 1
Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
- 2
Beat the softened butter, granulated sugar, and mascarpone in a large bowl with a hand mixer or in a stand mixer bowl until light and fluffy, about 2-3 minutes.
- 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix. The dough will be very soft.
- 5
Cover the bowl and refrigerate the dough for at least 2 hours or overnight.
- 6
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and place the powdered sugar in a small, shallow bowl.
- 7
Scoop about 1.5 tablespoons of chilled dough and roll into balls. Roll each ball generously in the powdered sugar until completely and thickly coated.
- 8
Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, until the edges are set and the centers are still soft.
- 9
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
FAQ
Nutrition (per serving)
Calories
120
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