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Cinnamon Coffee Crinkle Cookies

Cinnamon coffee crinkle cookies with an espresso-kissed dough that bakes into deep cracks and crinkles, coated in a cinnamon-sugar powdered finish. Melted butter, brown sugar, and a short chill help the cookies spread with set edges and a tender center.
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Prep Time 20 minutes
Cook Time 12 minutes
refrigerate 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
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
Wet ingredients
  • 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 for rolling
  • 1 cup powdered sugar for coating
  • 1 tsp cinnamon for coating mix

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt in a mixing bowl until evenly combined, with no visible flour streaks.
Mix wet ingredients
  1. Whisk melted unsalted butter and both sugars until smooth, then whisk in eggs, cooled espresso, and vanilla extract until glossy.
Combine dough
  1. Fold the flour mixture into the wet ingredients until the dough is fully incorporated and sticky with a thick, scoopable consistency.
Chill
  1. Refrigerate the dough for 1 hour to firm it for easier rolling and stronger crinkle formation.
Prep oven and sheets
  1. Preheat the oven to 350F and line baking sheets with parchment.
Make coating
  1. Mix cinnamon into the powdered sugar coating in a bowl so the coating is evenly speckled brown.
Shape and coat
  1. Scoop dough into 1-1/2 tablespoon balls and roll each in granulated sugar first to create an even base for the powdered coating.
  2. Roll the sugared balls generously in the powdered sugar-cinnamon mixture so the tops are thoroughly coated and cracked-looking.
Bake
  1. Bake at 350F for 10-12 minutes until the cookies are visibly crinkled and set at the edges, but do not overbake.

Notes

For the deepest crinkles, chill the dough fully and keep the oven at 350F—overbaking dries the surface and reduces crack formation. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months (thaw at room temperature). For a caffeine-free option, use decaf espresso powder or replace the espresso with an equal amount of strong decaf coffee.