Cinnamon Coffee Crinkles are soft, fudgy chocolate cookies flavored with instant coffee and warm cinnamon, then rolled generously in powdered sugar before baking. The combination gives them a deep chocolate-coffee flavor, a gentle cinnamon warmth, and the signature crackled finish of a classic crinkle cookie.
The dough needs chilling before baking so the cookies hold their shape and develop their distinctive cracks in the oven. For the cleanest powdered-sugar coating and a soft center, chill the dough thoroughly and avoid overbaking.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Additional Time: 1 hour
- Total Time: 1 hour 32 minutes
- Yield: About 24 cookies
- Difficulty: Intermediate
What Makes This Recipe Work
- Melted chocolate and cocoa create a rich base, giving the cookies a deeper chocolate flavor and a fudgy interior.
- Instant coffee intensifies the chocolate without making the cookies taste strongly like coffee.
- Cinnamon adds warmth, complementing the chocolate and coffee without overpowering either flavor.
- Chilling controls spreading, helping the cookies stay thick enough to develop defined cracks.
- Powdered sugar creates the contrast that remains visible as the cookies expand and crack during baking.
Tools for This Recipe
- Large mixing bowl
- Medium microwave-safe bowl or double boiler
- Electric hand mixer or stand mixer
- Rubber spatula
- 2 large baking sheets
- Parchment paper
- 1-tablespoon cookie scoop
Ingredient Notes
- ■ Semisweet chocolate: Melted chocolate gives these cookies a fudgy texture and richer flavor. Bittersweet chocolate can be substituted.
- ■ Instant espresso powder: It strengthens the chocolate flavor while adding subtle coffee depth. Instant coffee granules can work, but they may not dissolve as smoothly.
- ■ Cocoa powder: Cocoa supplies concentrated chocolate flavor. Dutch-process cocoa can produce a darker cookie.
- ■ Ground cinnamon: For a stronger spice flavor, replace it with 1 1/2 teaspoons ground cinnamon, though the coffee and chocolate will become less prominent.
- ■ Powdered sugar: Granulated sugar is not a suitable replacement because it will not produce the same finish.
Step-by-Step Method
- Melt the chocolate and butter. Place the chopped semisweet chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly. The mixture should be fluid but not hot.
- Whip the sugar and eggs. In a large bowl, beat the granulated sugar and eggs with an electric mixer on medium-high speed for about 2 to 3 minutes, until the mixture is pale, slightly thickened, and falls from the beaters in a slow ribbon.
- Add the flavoring. Beat in the vanilla extract and instant espresso powder. Stir in the melted chocolate mixture until evenly combined and glossy.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, cocoa powder, 1/2 teaspoon of the ground cinnamon, baking powder, and salt. Breaking up cocoa lumps now helps prevent dry pockets in the dough.
- Make the dough. Add the dry ingredients to the chocolate mixture. Mix on low speed or fold with a rubber spatula just until no visible streaks of flour remain. The dough should be thick, glossy, and sticky.
- Chill the dough. Cover the bowl and refrigerate for at least 1 hour. The dough should become firm enough to scoop. If it is still very soft, chill it for another 15 to 20 minutes.
- Prepare the oven and coating. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, combine the powdered sugar with the remaining 1/2 teaspoon ground cinnamon.
- Shape and coat the cookies. Scoop the chilled dough into approximately 1-tablespoon portions, rolling each portion gently between your palms. Roll each dough ball generously in the cinnamon powdered sugar mixture until completely coated.
- Arrange the dough balls. Place the coated dough balls about 2 inches (5 cm) apart on the prepared baking sheets. If the dough becomes too soft to handle, return it to the refrigerator for 10 to 15 minutes.
- Bake until cracked and set. Bake for 10 to 12 minutes, rotating the baking sheet halfway through if your oven browns unevenly. The cookies should be visibly cracked, with edges that look set while the centers remain slightly soft.
- Cool before serving. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. The centers will firm as they cool while remaining soft and fudgy.
Make-Ahead and Storage Notes
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if you need to stack them.
- The dough can be made up to 2 days ahead and refrigerated in a tightly covered container. Let it sit at room temperature for about 10 minutes if it becomes.
- For longer storage, scoop and shape the chilled dough, then freeze the uncoated dough balls in a single layer. Once solid, transfer them to a freezer-safe container for up to.
FAQ
Why did my Cinnamon Coffee Crinkles not crack?
The dough may have been too warm, or the cookies may have been undercoated with powdered sugar. Thorough chilling and a generous sugar coating help create the characteristic cracked surface.
Can I make these cookies without espresso powder?
Yes. You can omit the espresso powder, but the chocolate flavor will taste slightly less intense.
Can I use instant coffee instead of espresso powder?
Yes. Use the same 2 teaspoons (4 g), preferably finely ground instant coffee.
Can I freeze Cinnamon Coffee Crinkles?
Yes. Freeze the unbaked dough balls for up to 2 months.
How do I keep the cookies fudgy?
Measure the flour accurately, avoid overmixing the dough, and bake only until the edges are set while the centers still look slightly soft. Overbaking will make the cookies firmer and drier.
Ingredients
Method
Method
- Place the chopped semisweet chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly. The mixture should be fluid but not hot.
- In a large bowl, beat the granulated sugar and eggs with an electric mixer on medium-high speed for about 2 to 3 minutes, until the mixture is pale, slightly thickened, and falls from the beaters in a slow ribbon.
- Beat in the vanilla extract and instant espresso powder. Stir in the melted chocolate mixture until evenly combined and glossy.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, 1/2 teaspoon of the ground cinnamon, baking powder, and salt. Breaking up cocoa lumps now helps prevent dry pockets in the dough.
- Add the dry ingredients to the chocolate mixture: Mix on low speed or fold with a rubber spatula just until no visible streaks of flour remain. The dough should be thick, glossy, and sticky rather than firm enough to roll immediately.
- Cover the bowl and refrigerate for at least 1 hour. The dough should become firm enough to scoop. If it is still very soft, chill it for another 15 to 20 minutes.
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, combine the powdered sugar with the remaining 1/2 teaspoon ground cinnamon.
- Scoop the chilled dough into approximately 1-tablespoon portions, rolling each portion gently between your palms. Roll each dough ball generously in the cinnamon powdered sugar mixture until completely coated. A thick coating is important because the dough will expand as it bakes.
- Place the coated dough balls about 2 inches (5 cm) apart on the prepared baking sheets. If the dough becomes too soft to handle, return it to the refrigerator for 10 to 15 minutes.
- Bake for 10 to 12 minutes, rotating the baking sheet halfway through if your oven browns unevenly. The cookies should be visibly cracked, with edges that look set while the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. The centers will firm as they cool while remaining soft and fudgy.
