Description
These Cinnamon Coffee Crinkles are soft, chewy cookies with a delightful blend of cocoa, cinnamon, and espresso flavors. Rolled in powdered sugar, they develop a signature cracked surface after baking, making them perfect for coffee lovers looking for a sweet, spiced treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg (room temperature)
- 2 tsp espresso powder or instant coffee granules
Coating
- Powdered sugar (for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, and baking powder to evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with both granulated and brown sugars until the mixture is light, fluffy, and well combined.
- Add Egg and Espresso: Beat in the room temperature egg and espresso powder or instant coffee granules until fully incorporated, adding a rich coffee flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Shape and Coat Dough: Using a spoon or cookie scoop, portion the dough into balls and roll each one generously in powdered sugar to create the classic crinkle appearance.
- Bake Cookies: Place the powdered sugar-coated dough balls on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, until the surfaces are crinkled but the centers remain soft.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely and set.
Notes
- Ensure the egg is at room temperature to help the dough combine smoothly.
- Do not overmix the dough after adding the dry ingredients to prevent tough cookies.
- Rolling the dough balls in powdered sugar thickly is key to achieving the classic crinkle effect.
- For a stronger coffee flavor, you can increase the espresso powder by 1 tsp.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—freeze dough balls before rolling in powdered sugar and bake from frozen, adding an extra minute or two to baking time.
