Description
Cinnamon Coffee Crinkles are soft and chewy chocolate cookies with a warm cinnamon and espresso kick, perfectly dusted with powdered sugar for a delightful crackled appearance. These cookies combine rich cocoa, aromatic cinnamon, and bold coffee flavors, making them an ideal treat for coffee lovers and chocolate enthusiasts alike.
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
For Rolling
- Powdered sugar (for rolling)
Instructions
- Preheat 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 until fully combined and uniform.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light, fluffy, and pale in color, which will help achieve a tender texture.
- Add Egg and Espresso: Beat the room temperature egg and espresso powder or instant coffee granules into the butter and sugar mixture until well incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender and soft.
- Shape and Coat Dough Balls: Scoop the cookie dough using a spoon or cookie scoop and roll each portion into a ball. Then, roll the dough balls generously in powdered sugar until they are fully coated to create the signature crinkled effect after baking.
- Bake and Cool: Place the coated dough balls onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 10-12 minutes or until the cookies form crinkles on the surface but remain soft in the center. Allow them to cool slightly on the baking sheet before transferring to wire racks to cool completely.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- For a stronger coffee flavor, you can increase the espresso powder to 3 teaspoons if desired.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
