Cinnamon Coffee Crinkles

It’s been a busy week, and I had planned to make these cookies much earlier and share them with others, but that didn’t happen. In hindsight, I guess that is ok since this recipe made about 25 cookies and that perhaps isn’t enough to share. I could have, but then there are fewer at home to enjoy! Not having cookies at home is a sad prospect.

These cookies aren’t difficult and are quick to make. The original recipe mentions that the dough is sticky, and it sure was! The suggestion was to chill the dough for 30 minutes, which seemed an awfully short time, but when I checked the dough after about half an hour, it had firmed up nicely. You could chill the cookies longer and I think you would be good.

A while back, I was choosing a recipe to make, and this was one of the contenders at the time. While I didn’t make these at that time, I did remember the part about rolling the dough in sugar. I rolled those cookies in the two sugars, and I did with these as well! A little more sugar is a good thing. These lovely cookies are perfectly crinkled and have a lovely coffee/brown sugar flavor. I’m not too sad that there aren’t as many to share…

Cinnamon Coffee Crinkles
1 ½ cups flour
1 ½ teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons instant espresso powder
1 teaspoon vanilla 
½ cup butter, melted
¾ cup packed brown sugar
1 egg
Sugar and Powdered Sugar (for rolling)

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt; set aside. In a separate bowl, dissolve the instant espresso powder into the vanilla.

In a large mixer bowl, beat the melted butter and brown sugar on medium until smooth. Stir in the egg and espresso/vanilla mixture. Beat to combine. With the mixer running on low, gradually add the flour mixture, stirring just until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/2” rounds. Roll in sugar and then roll a second time in the powdered sugar. Place on the prepared baking sheets. 

Bake for 10-12 minutes, until set. The cookies will be crinkled. Allow the coolies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Bean Leaf Cup