In a large mixing bowl, blend together 1 cup of all-purpose flour, ¾ cup of granulated sugar, and a pinch of salt. Soften ½ cup of butter, and mix it in until the mixture resembles fine crumbs. Incorporate two eggs and 1 teaspoon of vanilla extract, beating until the dough is smooth and well combined, about 2-3 minutes.

Once your dough for the Tiramisu Crinkle Cookies is ready, use your hands to roll it into small balls, about 1 inch in diameter. Generously coat each ball in powdered sugar, ensuring they are entirely covered to achieve that beautiful crinkle appearance once baked. Lay the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Preheat your oven to 175°C (350°F). Place the baking sheet in the oven and bake the cookies for 10-12 minutes. Watch for them to puff up and develop a crinkled surface, with edges that are set but the centers still slightly soft.

After the cookies have cooled slightly but are still warm, take the back of a teaspoon and gently press into the center of each cookie. This will create a small well, providing space for the filling.

In a mixing bowl, whip together 8 oz of mascarpone cheese, ½ cup of heavy cream, ½ cup of powdered sugar, and 1 tablespoon of espresso powder until smooth and thick, about 3-5 minutes.

Once the filling is ready, either spoon or pipe it into the indented centers of the cooled Tiramisu Crinkle Cookies.

For a final touch, lightly dust the tops of each filled cookie with unsweetened cocoa powder.

If desired, chill the filled cookies in the refrigerator for about 30 minutes to set the filling further. Serve fresh.