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Close up handheld photo of Tiramisu Crinkle Cookies showing the thick chewy cocoa base and powdered sugar fissures.

Tiramisu Crinkle Cookies: The Ultimate Espresso-Infused Cocoa Treat

These Tiramisu Crinkle Cookies feature a dark espresso cocoa dough with a heavy powdered sugar crust. Thick, chewy, and dusted with cocoa, they perfectly capture the flavors of the classic Italian dessert in a handheld cookie.
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 24 cookies
Course: Desserts, Snacks
Cuisine: Italian-American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour 250g
  • 1/2 cup Dutch-processed cocoa powder 45g
  • 2 tablespoons instant espresso powder 10g
  • 1 teaspoon baking powder 5g
  • 1/2 teaspoon kosher salt 3g
  • 1/2 cup unsalted butter 115g, softened
  • 3/4 cup brown sugar 150g, packed
  • 1/4 cup granulated sugar 50g
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract 5ml
Coating & Finish
  • 1/4 cup granulated sugar For first roll
  • 1/2 cup powdered sugar For second roll
  • 1 tablespoon cocoa powder For dusting

Equipment

  • 1 Stand Mixer Or hand mixer
  • 2 Baking Sheet Lined with parchment
  • 1 Fine-mesh Sieve For cocoa dusting

Method
 

Prepare the Dough
  1. Cream butter and both sugars for 3 minutes until fluffy.
  2. Add eggs one at a time, followed by vanilla and espresso powder.
  3. Fold in flour, cocoa, baking powder, and salt until just combined.
  4. Cover and refrigerate for at least 2 hours to prevent spreading.
Bake and Finish
  1. Scoop 1.5 tbsp balls, roll in granulated sugar, then heavily in powdered sugar.
  2. Bake at 350°F (175°C) for 10-12 minutes until cracked.
  3. Dust with cocoa powder while warm.

Notes

Chill the dough for a full 2 hours for maximum thickness.
Double roll in granulated sugar then powdered sugar to keep the white coating bright.