1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps prevent sticking and ensures even baking.
2. In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, and instant espresso powder. This dry mix is the foundation for that signature tiramisu flavor.
3. In a large bowl, use an electric mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender cookie texture.
4. Add the egg, vanilla extract, and mascarpone cheese to the butter mixture. Beat until smooth and well combined. If you’re using cream cheese instead of mascarpone, be sure it’s softened to avoid lumps.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—you want the dough to be soft but manageable.
6. Place the powdered sugar in a shallow bowl. Using a tablespoon or cookie scoop, form dough balls about 1 inch in diameter. Roll each ball generously in powdered sugar, coating them completely. This creates the charming crinkle effect as they bake.
7. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the cookies have spread and the tops are cracked but still soft. The edges should be set but not browned—this keeps them tender inside.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

One of my favorite memories is watching Mama Lou patiently teach me the importance of timing during baking. She would say, “The magic is in the wait.” Letting these cookies cool properly ensures their texture is just right—soft, chewy, and perfectly crinkled.