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Cinnamon Coffee Crinkle Cookies

Cinnamon coffee crinkle cookies with espresso flavor and crackled powdered sugar coating. Sticky dough is chilled for structure, then baked hot until the edges set and the centers stay tender.
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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: 110
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
Cookie dough
  • 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
For coating
  • 0.5 cup granulated sugar For rolling first.
  • 1 cup powdered sugar For the crackly coating.
  • 1 tsp cinnamon Mixed into the powdered sugar coating.

Equipment

  • 1 sheet pan

Method
 

Whisk dry ingredients
  1. In a mixing bowl, whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt until evenly combined. The mixture should look uniform with no cinnamon or espresso clumps.
Mix wet ingredients
  1. In a second bowl, whisk melted unsalted butter and granulated sugar with packed brown sugar until glossy. Whisk in eggs, then whisk in cooled espresso and vanilla extract until smooth.
Combine into sticky dough
  1. Add the flour mixture to the wet ingredients and fold until a sticky dough forms. Stop as soon as no dry streaks remain.
Chill
  1. Cover and refrigerate the dough for 1 hour. Chilling makes the dough easier to scoop and helps the crinkle pattern set.
Prep oven and coating
  1. Preheat the oven to 350F and line baking sheets with parchment paper. Mix cinnamon into the powdered sugar coating in a bowl.
Shape cookies
  1. Scoop dough into 1-1/2 tablespoon balls and roll first in granulated sugar. Then generously roll each ball in the powdered sugar-cinnamon mixture to coat thickly.
Bake for crinkles
  1. Bake 10 to 12 minutes at 350F until the cookies are crinkled and set at the edges. Do not overbake, or the centers will dry out and the crinkle texture will lessen.

Notes

For the deepest crinkles, chill the dough full 1 hour and coat generously—hold each ball over the bowl to let excess powdered sugar fall off before baking. Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months; thaw at room temperature. For a slightly less caffeinated option, use instant espresso powder with half the amount and increase to 2 teaspoons coffee concentrate if available, keeping the dough ratio the same.