In a small bowl, stir together the instant coffee crystals and hot water until fully dissolved; set aside.

In a large mixing bowl, beat softened butter and shortening until smooth. Beat in sugar, cinnamon, optional spices, baking soda, and salt until well combined. Add eggs one at a time, then mix in coffee mixture.

Gradually beat in flour until dough comes together. You may refrigerate the dough 1–2 hours or overnight to firm it up for easier shaping.

Preheat oven to 350 °F (175 °C) (or 400 °F if using food.com timings) and line baking sheets with parchment.

Shape dough into 1-inch balls. Roll each ball in a generous coating of powdered sugar (you can mix cinnamon with the sugar for extra flavor).

Arrange balls at least 2 inches apart on prepared sheets. Bake for 10–12 minutes until edges are set but centers remain slightly soft. Do not overbake.

Allow cookies to cool 3–4 minutes on the baking sheet before transferring to wire racks to cool fully.