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Soft vanilla crinkle cookies filled with a luscious mascarpone espresso cream for a delightful blend of warm cookie and cool creamy filling.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • ½ cup (60g) powdered sugar (for rolling)
  • 4 oz (115g) mascarpone cheese, room temperature
  • 3 tbsp heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp instant espresso powder (or very strong coffee)
  • ½ tsp vanilla extract
  • Unsweetened cocoa powder (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl until evenly mixed.
  3. Beat softened butter and granulated sugar in a large bowl until fluffy, about 2 minutes.
  4. Add the egg and vanilla to the butter mixture and mix until combined, then stir in the milk.
  5. Gradually fold the dry ingredients into the wet mixture just until the dough comes together.
  6. Scoop tablespoon-sized pieces of dough and roll each into a smooth ball.
  7. Roll each dough ball generously in powdered sugar to fully coat.
  8. Arrange dough balls on the prepared sheet about 2 inches apart.
  9. Bake 10–12 minutes at 350°F (175°C) until cookies puff up and tops crack, watching closely near the 10-minute mark.
  10. Immediately after removing from the oven, press the back of a teaspoon or small round spoon into the center of each cookie to create a shallow well and compress the center.
  11. Cool the cookies completely on a wire rack before filling.
  12. Beat mascarpone in a medium bowl until smooth.
  13. Add heavy cream, powdered sugar, instant espresso powder (or very strong coffee), and vanilla to the mascarpone and whip until fluffy with soft peaks, taking care not to overmix.
  14. If the mascarpone becomes grainy from overmixing, add a splash of heavy cream and gently fold by hand until smooth.
  15. Spoon or pipe the tiramisu cream into the cooled cookie wells.
  16. Dust each filled cookie with unsweetened cocoa powder just before serving.
  17. If desired, chill filled cookies briefly to let the filling set before serving.

Notes

Use mascarpone at room temperature to avoid lumps for a smooth filling., Do not substitute cream cheese for mascarpone as it is denser and has a stronger flavor that clashes with the espresso., Double the espresso powder or add a dusting of cocoa powder for a bolder coffee flavor., For a chocolate twist, add cocoa powder to the dough and use chocolate ganache instead of mascarpone filling., Add a splash of Kahlúa, Marsala, or dark rum to the filling for an adult-friendly twist., Cookies can be baked and shaped ahead of time and frozen unfilled for up to one month; filled cookies keep up to 2 days refrigerated., Avoid freezing filled cookies as the mascarpone texture can become grainy or watery.

Nutrition

Find it online: https://margorecipes.com/tiramisu-crinkle-cookies-with-rich-espresso-flavor/