Tiramisu Crinkle Cookies
Soft and chewy tiramisu crinkle cookies with espresso and cocoa flavors, rolled in powdered sugar for a classic crinkle finish and inspired by the beloved Italian dessert.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Baking sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsweetened cocoa powder
- ½ cup powdered sugar for rolling
Instructions
- In a mixing bowl, whisk together granulated sugar and vegetable oil until combined. Add eggs, espresso powder, and vanilla extract and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder.
- Gradually add dry ingredients to wet ingredients, mixing until a thick dough forms.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls, coat generously in powdered sugar, and place on the baking sheet.
- Bake for 10–12 minutes until set and crackled on top. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an extra tiramisu touch, dust cooled cookies lightly with cocoa powder or serve with coffee.