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Cinnamon Coffee Crinkle Cookies

Cinnamon coffee crinkle cookies with a espresso-kissed dough and a cinnamon-sugar crackle coating. Chilled dough bakes into deeply crinkled, set-at-the-edges cookies in about 12 minutes.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp espresso powder
  • 1.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 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
Coating
  • 0.5 cup granulated sugar For rolling the dough first.
  • 1 cup powdered sugar For the final coating.
  • 1 tsp cinnamon Mixed into the powdered sugar coating.

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt until evenly combined.
  2. Whisk melted unsalted butter and both sugars together, then whisk in eggs, espresso, and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients until a sticky dough forms.
Chill
  1. Refrigerate the dough for 1 hour to firm it for easier rolling and better crinkle.
Prep to bake
  1. Preheat the oven to 350F and line sheet pan(s) with parchment paper.
  2. Mix cinnamon into the powdered sugar coating.
Shape and coat
  1. Scoop dough into 1-1/2 tablespoon balls, then roll each ball first in granulated sugar and generously in the powdered sugar-cinnamon mixture.
Bake
  1. Bake for 10-12 minutes at 350F until the cookies look crinkled and the edges are set; do not overbake.

Notes

Pro tip: chill time helps the dough bake up with stronger cracks—plan on exactly 1 hour before shaping. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature. For a gluten-light swap, use a 1:1 gluten-free all-purpose baking flour blend and keep the chilling step the same.