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Handheld smartphone photo of a cluster of thick, round Tiramisu Crinkle Cookies on a matte ceramic plate.

Tiramisu Crinkle Cookies: Fudgy Espresso & Dark Cocoa Treats

Fudgy, espresso-infused dark chocolate cookies rolled in a heavy layer of powdered sugar. These Tiramisu Crinkle Cookies feature a signature cracked surface and a moist, brownie-like interior perfect for coffee lovers.
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Prep Time 1 hour 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Unsalted Butter 115g, softened
  • 1/2 cup Granulated Sugar 100g
  • 1/2 cup Light Brown Sugar 100g, packed
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract 5ml
  • 2 tbsp Instant Espresso Powder 10g
  • 1 1/2 cups All-Purpose Flour 190g
  • 2/3 cup Dutch-Processed Cocoa Powder 60g
  • 1 tsp Baking Powder 5g
  • 1/2 tsp Salt 3g
  • 1/2 cup Extra Granulated Sugar For rolling
  • 1 cup Powdered Sugar 120g, for rolling

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 1 Cookie Scoop Medium, 1.5 tablespoon size
  • 2 Baking sheets Lined with parchment paper

Method
 

Prepare the Dough
  1. Cream softened butter and both sugars together for 3 minutes until fluffy.
  2. Mix in the espresso powder, vanilla, and eggs one at a time.
  3. Whisk flour, cocoa, baking powder, and salt. Gradually add to the wet mixture until a dark dough forms.
Chilling and Shaping
  1. Refrigerate the dough for at least 2 hours to ensure the cookies stay thick and round.
  2. Scoop dough into 1.5 inch balls. Roll in granulated sugar first, then heavily in powdered sugar.
Baking
  1. Bake at 350°F (175°C) for 10-12 minutes until jagged cracks form and edges are set.

Notes

Always use Dutch-processed cocoa for the darkest color.
Don't skip the initial granulated sugar roll; it keeps the powdered sugar white.