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Cinnamon Coffee Crinkle Cookies

Cinnamon coffee crinkle cookies with a crackly powdered-sugar coating and cinnamon-brown edges made from a sticky dough that chills before baking. Espresso powder and brewed coffee deepen the flavor while the short bake time keeps the centers tender and the crinkles bold.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
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
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
Coating
  • 0.5 cup granulated sugar
  • 1 cup powdered sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt until evenly combined.
Build the dough
  1. Whisk melted unsalted butter with granulated sugar and brown sugar until smooth and glossy.
  2. Add eggs, then whisk in freshly brewed espresso or strong coffee and vanilla extract until the mixture looks uniform.
  3. Fold the dry ingredients into the wet ingredients until a sticky dough forms.
  4. Refrigerate the dough for 1 hour so it firms up for shaping.
Prep the oven and coating
  1. Preheat the oven to 350F and line sheet pans with parchment.
  2. Mix cinnamon into the powdered sugar coating until the coating is evenly tinted.
Shape, coat, and bake
  1. Scoop the dough into 1-1/2 tablespoon balls, then roll each ball first in granulated sugar.
  2. Roll each ball generously in the powdered sugar-cinnamon mixture so it looks heavily coated.
  3. Bake for 10-12 minutes at 350F until the cookies are crinkled and set at the edges; do not overbake.

Notes

For the strongest crinkle, keep the dough cold until shaping—if it warms while you scoop, return it to the refrigerator for 10 minutes. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter substitute (melted) to keep the texture close to the original.