Cinnamon Coffee Crinkles

I love how these cookies bring the best of coffeehouse flavor into a soft, fudgy crinkle cookie. The subtle warmth of cinnamon pairs beautifully with the bold notes of instant coffee, and rolling them in powdered sugar gives each bite that classic crackled appearance and a delicate sweetness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Unsweetened cocoa powder

• Instant coffee granules or espresso powder

• Ground cinnamon

• Baking powder (or baking soda)

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Powdered sugar (for rolling)

directions

1. I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.

2. In a bowl, I whisk together flour, cocoa powder (if you prefer a chocolate hint), instant coffee, cinnamon, baking powder or soda, and salt until evenly combined

3. In a large bowl, I cream the softened butter with granulated sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla

4. I gently stir in the dry mixture until just combined—no overmixing. The dough is thick and slightly sticky

5. Using a scoop or by hand, I shape the dough into 1-inch balls. I roll each generously in powdered sugar to coat completely

6. I place the coated balls on the baking sheets about 2 inches apart and bake for 10 minutes, or until the edges are set and the tops crackled but still soft in the center

7. After baking, I let them rest on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 soft and chewy cookies. Prep takes roughly 20 minutes, bake time about 10 minutes, plus a few minutes of cooling—overall under 30 minutes

Variations

• To intensify the coffee aroma, I double the amount of instant coffee or substitute espresso powder

• Rolling the balls in cinnamon sugar instead of only powdered sugar adds extra spice and an attractive coating.

• I sometimes stir in a pinch of nutmeg or cloves for added warmth.

• For chocolate lovers, I mix in mini chocolate chips or use more cocoa powder for mocha-style crinkles

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days, keeping them fresh and chewy. Freezing baked cookies is less ideal, as the powdered sugar may become sticky. Instead, I freeze unbaked dough balls and roll them in sugar just before baking for best results

FAQs

Can I use brewed coffee instead of instant or espresso powder?

Instant coffee powder dissolves fully, avoiding gritty bits. Ground coffee doesn’t dissolve and can leave a grainy texture—it’s best to stick to instant versions

Do these cookies need chilling before rolling?

No—these doughs aren’t typically chilled. I work with them right away after mixing, and they hold shape well when rolled and baked

How can I get stronger cinnamon flavor?

I’ve increased cinnamon in the dough or mixed it into the sugar used for rolling—this gives a brighter, bolder spice punch.

What if I want thicker or chewier cookies?

I leave the centers slightly underbaked and allow them to cool on the sheet—it firms them up while maintaining chewiness.

Do I have to roll in powdered sugar only?

You can do half powdered sugar and half cinnamon sugar for a sparkly look and more complex flavor.

Conclusion

I find these Cinnamon Coffee Crinkles delightfully aromatic and perfect for coffee lovers. With warm cinnamon, aromatic instant coffee, crackled sugary exterior, and tender centers, they’re easy to make but feel special. Let me know if you’d like a gluten‑free spin, vegan adjustments, or ideas for adding nuts or chocolate!

Print