Tiramisu Crinkle Cookies combine two familiar favorites crinkle cookies and the flavor of classic tiramisu into one rich, satisfying bite. These start with a soft vanilla cookie rolled in powdered sugar that cracks as it bakes, then finish with a creamy mascarpone espresso filling spooned right into the center.
This recipe works well if you’re looking for tiramisu flavored cookies, something like the Crumbl tiramisu cookies but homemade, or a holiday-ready crinkle cookie recipe that stands out from the rest.
I’ve tested different sugar ratios and always come back to this one. With ¾ cup of sugar in the dough and a separate layer of powdered sugar for rolling, the sweetness doesn’t overpower the cream filling. That contrast warm cookie, cool cream is part of what makes these so satisfying.
If you’ve tried making tiramisu sandwich cookies and found them too wet or cakey, this base solves that. It holds the filling like a tart shell but still melts gently as you chew.
Mascarpone and Espresso Are Essential
Mascarpone gives the filling its signature texture. It’s smooth, light, and a little tangy. Cream cheese doesn’t work here it’s heavier and the flavor competes. Mascarpone blends cleanly with the espresso and lets the cocoa powder finish the flavor without sharp notes.
Espresso powder gives these that unmistakable tiramisu flavor. It’s fine enough to dissolve into the cream and strong enough that you only need a teaspoon. Strong coffee works in a pinch, but the filling will be looser. I prefer to mix it with a splash of vanilla to round out the bitterness.
If you want a variation more like tiramisu brownies, you can double the espresso and dust the tops a bit more generously with cocoa.
You might also like these Gingerbread Crinkle Cookies if you’re building a festive cookie tray.
Ingredient Choices That Matter
All-purpose flour gives these just enough structure. Too much flour and the crinkle effect fades. Too little and the cookies will spread too flat to hold a filling. I use 220 grams for consistency, especially in winter when flour can compact more.
Butter gives better depth than oil and helps the cookies stay soft. It also helps the tops crack more evenly during baking. Salt sharpens the vanilla and balances the sugar, so don’t skip it.
For the filling, I always use mascarpone at room temperature. Cold mascarpone clumps. Heavy cream lifts the texture, but just enough to whip, too much and it breaks down. Powdered sugar dissolves smoothly into the cream and prevents graininess.
These also pair well with Classic Christmas Butter Cookies if you’re baking ahead for gift boxes.
How to Shape and Bake Them Right
You’ll want to bake these at 175°C and watch closely around the 10-minute mark. They puff up and crack quickly. When the edges set and the cracks widen, they’re done. Don’t wait for browning the inside should stay soft.
Immediately after baking, press into the center of each cookie. I use the back of a teaspoon or a round measuring spoon. This step makes a little crater for the tiramisu cream and also compresses the middle slightly so the cream sits neatly.
Cool completely before filling. Warm cookies will melt the mascarpone and ruin the texture.
If you’re looking for easy no-bake options too, these Christmas Rice Crispy Treats can round out a dessert table.
Filling and Finishing the Cookies
The filling whips up in minutes. Use a hand mixer and stop as soon as it turns glossy and thick. If the mascarpone starts to look grainy, you’ve mixed too far. In that case, add a splash of cream and stir gently by hand.
Pipe or spoon into the centers, then dust with unsweetened cocoa. The cocoa gives a true tiramisu finish and adds a soft bitterness that balances the sweet cookie.
Chill briefly if needed to help the filling set before serving.
How to Store and Serve
Once filled, these last about two days in the fridge. Store them in a single layer in an airtight container. If you’re making ahead, bake and shape the cookies, then fill them closer to serving time.
Unfilled cookies keep well for 4–5 days at room temperature. You can also freeze the unfilled cookies for up to a month.
These taste best fresh but still hold up well as party desserts or cookie box additions.
Save This Recipe for Later
Pin this tiramisu crinkle cookie recipe to your cookie board to find it again when holiday baking starts. If you’ve made a variation, maybe added cinnamon or used chocolate filling leave a comment. I love hearing how these turn out in other kitchens.
Crinkle Tiramisu Cookies Recipe
These soft and chewy tiramisu cookies are dusted with powdered sugar for that classic crinkle cookies look, packed with bold espresso and cocoa notes. Inspired by your favorite dessert, these tiramisu flavored cookies capture the layered richness of mascarpone and coffee in every bite. A cozy twist on crinkle cookies recipe traditions, perfect for holiday trays or coffee-pairing treats. Great alternative to tiramisu brownies or sandwich-style bakes like tiramisu sandwich cookies.
Ingredients
- FOR THE COOKIES:
- 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)
- FOR THE TIRAMISU FILLING:
- 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
- MAKE THE COOKIE DOUGH: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully incorporated. Stir in the milk, then gradually add the dry ingredients, mixing just until the dough forms.
- ROLL AND BAKE: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball thoroughly in powdered sugar to coat. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops are cracked and the cookies are puffed but still soft in the center. Remove from the oven and immediately press the back of a teaspoon or small cookie scoop into the center of each cookie to create a shallow well. Allow cookies to cool completely on a wire rack.
- PREPARE THE TIRAMISU CREAM: In a medium bowl, beat the mascarpone cheese until smooth. Add the heavy cream, powdered sugar, espresso powder, and vanilla extract. Beat until the mixture is fluffy and has the texture of soft whipped cream. Do not overbeat.
- FILL AND FINISH: Once the cookies are cool, spoon or pipe a dollop of the tiramisu cream into the center of each cookie. Dust lightly with unsweetened cocoa powder just before serving.
Notes
Use freshly brewed strong coffee if instant espresso is unavailable. For a firmer filling, chill the tiramisu cream briefly before piping. Cookies are best enjoyed the day they are filled but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 188Total Fat 9gSaturated Fat 5gUnsaturated Fat 3gCholesterol 34mgSodium 186mgCarbohydrates 25gFiber 0gSugar 19gProtein 3g
