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Cinnamon Coffee Crinkle Cookies

Cinnamon coffee crinkle cookies with a dark, crackly top and a powdered sugar cinnamon coating. A chilled, sticky dough is baked hot just until the edges set for classic crinkles without overbaking.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Coffee Crinkle Cookies
  • 2 cup all-purpose flour
  • 2 tsp espresso powder
  • 1.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1 tbsp freshly brewed espresso or strong coffee (cooled)
  • 1 tsp vanilla extract
  • 0.5 cup granulated sugar for coating
  • 1 cup powdered sugar for coating
  • 1 tsp cinnamon for coating

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt together until evenly combined.
  2. Whisk melted unsalted butter with granulated sugar and brown sugar until smooth and glossy, then whisk in eggs, espresso, and vanilla extract.
  3. Fold the flour mixture into the wet mixture just until a sticky dough forms.
Chill the dough
  1. Refrigerate the dough for 1 hour to firm it for easier scooping and better crinkle formation.
Coat and bake
  1. Preheat the oven to 350F and line sheet pans with parchment paper.
  2. Mix cinnamon into powdered sugar for the coating until the color is evenly speckled.
  3. Scoop the dough into 1-1/2 tablespoon balls, roll each first in granulated sugar, then generously in the powdered sugar-cinnamon mixture.
  4. Bake for 10-12 minutes at 350F until the cookies are crinkled and set at the edges; do not overbake.

Notes

For the deepest crinkles, keep the dough chilled and bake immediately after coating; warm dough spreads less and crinkles less. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days (bring to room temperature before serving). Freeze baked cookies in a sealed container up to 2 months. For a caffeine-light option, use instant coffee granules or omit espresso powder and increase espresso/coffee to 2 tbsp.