Cinnamon Coffee Crinkles for Your Cookie Tray
Okay, imagine this: the smell of warm cinnamon swirling through the kitchen, a little hint of coffee teasing your nose, and those soft, crinkly cookies just waiting to be nibbled on. These Cinnamon Coffee Crinkles take me right back to those cozy afternoons spent baking with my grandma—flour on the counter, laughter in the air, and cookies disappearing faster than I could count. What’s so magical about these treats is that perfect balance between a chewy center and a crackly, powdered sugar-dusted exterior. Trust me, once you try these, your cookie tray will never look the same (or last the same) again!
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- ½ cup powdered sugar (for rolling)
How I Make It
Step 1:
Start by whisking together your flour, cinnamon, baking powder, and salt in a medium bowl. This dry mix is where that warm spice begins to shine.
Step 2:
In a large bowl, cream the butter and granulated sugar until it’s light and fluffy—think soft clouds of sweetness. Adding the eggs one at a time helps keep the mixture smooth and creamy.
Step 3:
Mix in the vanilla extract and the dissolved coffee granules. The coffee adds this subtle depth that wakes up the cinnamon without overpowering it.
Step 4:
Slowly fold in your dry ingredients until everything just comes together—don’t overmix or your cookies might turn tough.
Step 5:
Chill the dough for about 30 minutes if you have time. This helps the dough firm up, making it easier to roll into balls and keeping the cookies from spreading too much in the oven.
Step 6:
Preheat oven to 350°F. Roll the dough into 1-inch balls, then roll each ball generously in the powdered sugar. Place them 2 inches apart on a baking sheet lined with parchment paper. Bake for 10–12 minutes, until the edges are set but the centers still look soft and crinkly. Let them cool on the tray for a few minutes before transferring to a wire rack.
Variations & Tips
- Swap instant coffee for espresso powder for a richer flavor.
- Try using brown sugar instead of granulated for added moisture and a caramel note.
- If your dough is sticky, pop it back in the fridge for 10–15 minutes before rolling.
- Add a pinch of nutmeg or cardamom to the dry mix for a little extra warmth.
- For a dairy-free version, use coconut oil instead of butter (chill the dough a bit longer!).
- Don’t skip the powdered sugar roll—it creates that signature crackled cookie look and a sweet finish.
How I Like to Serve It
These cookies are absolute showstoppers at holiday gatherings or a cozy coffee morning with friends. They pair beautifully with a steaming cup of black coffee or chai tea, and they make a lovely homemade gift when wrapped in parchment and tied with a ribbon. Anytime you want that comforting spice kick with a little caffeine buzz, these crinkles have got you covered.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Reheat gently in the microwave for 10 seconds if you want that fresh-baked warm feeling.
Closing: This recipe strikes the perfect balance of spicy, sweet, and slightly caffeinated—one batch will have you reaching for another before you know it!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
