Introduction

Cinnamon Coffee Crinkles are delightful cookies with a warm cinnamon flavor and a hint of coffee that adds a subtle depth. Their soft, crinkled texture makes them perfect for a cozy treat alongside your morning cup of coffee or afternoon tea.

The image shows a white cup filled with dark black coffee with steam rising from it, placed on a white marbled surface. Below the cup, there is a white plate with a thin gold rim, holding a stack of round cookies covered in cracked white powdered sugar that reveals a light brown cookie base underneath. The cookies have uneven crack patterns, giving a textured look, and they are stacked closely together, overlapping slightly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
2 tbsp instant coffee granules
1 tsp vanilla extract
½ cup unsalted butter, melted
¾ cup brown sugar
1 large egg
¼ cup granulated sugar (for rolling)
¼ cup powdered sugar (for rolling)

Instructions

Step 1: In a medium bowl, whisk together the flour, ground cinnamon, baking powder, and salt. Set this dry mixture aside.
Step 2: In a small bowl, combine the instant coffee granules with the vanilla extract, stirring until the coffee is dissolved.
Step 3: In a large bowl, beat the melted butter and brown sugar together until smooth. Add the egg and the coffee mixture, mixing well to combine.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until the dough comes together. Expect a soft and slightly sticky dough.
Step 5: Cover the dough and refrigerate it for 30 minutes to firm up, which makes it easier to handle.
Step 6: Scoop the chilled dough into small balls. Roll each ball first in granulated sugar, then in powdered sugar to create the signature crinkled coating.
Step 7: Place the coated dough balls on a parchment-lined baking sheet, spaced apart. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until the cookies are set and crinkled.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.

Tips & Variations

For a stronger coffee flavor, you can increase the instant coffee granules to 3 tablespoons.
Try adding a pinch of nutmeg or cardamom along with the cinnamon for a more complex spice profile.
If you prefer a vegan version, substitute the butter with coconut oil and use a flax egg instead of the regular egg.
Rolling the dough balls twice in granulated and powdered sugar ensures a beautifully cracked surface and adds a nice texture contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. When reheating, warm gently in the oven or microwave for a few seconds to restore softness.

How to Serve

A white plate with a thin gold rim is filled with cracked cookies dusted with powdered sugar. The cookies have a rough, dry texture with deep, uneven cracks showing a golden-brown color underneath the white powdered sugar. The cookies are stacked closely, some overlapping, and one cookie is distinctively heart-shaped near the top center. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

Instant coffee granules provide a concentrated coffee flavor without adding extra liquid, which is important for the cookie dough consistency. Using brewed coffee may require adjusting other liquid ingredients and could affect the dough texture.

Why do I need to roll the dough in two types of sugar?

Rolling first in granulated sugar and then in powdered sugar creates a crackled appearance on the cookie surface when baked and adds a delightful contrast in texture and sweetness.