Cinnamon Coffee Crinkles - Perfect Chewy Cookies for Holiday & Christmas Baking!
If you’re a Cookie Monster when it comes to sweet treats, these Cinnamon Coffee Crinkles are about to be your new obsession. Imagine soft, chewy cookies infused with bold coffee flavor and warm, cozy cinnamon — basically, everything you love about your morning cup of joe baked into a cookie form. Perfect for Christmas baking, cozy weekends, or anytime you need a pick-me-up that’s not in a mug!
These beauties are classic Crinkle Cookies with a twist — deep coffee richness meets sweet spice in every bite. The contrast of the crackled tops dusted in powdered sugar? Total showstopper. You’ll want to snap a few pics before you “taste test” (aka devour half the batch).
These Coffee Cookies aren’t just for caffeine lovers — even non-coffee drinkers will be hooked after one bite. They’re the kind of cookie desserts that make you want to “just have one more” (spoiler: you won’t stop at one).
So, ready to bake up a batch that’ll make Santa skip the milk and go straight for espresso? These No Bake Cookies–err, scratch that, these baked ones–are pure holiday happiness in every bite!
Cinnamon Coffee Crinkles - Perfect Chewy Cookies for Holiday & Christmas Baking!
Soft, chewy, and bursting with warm spice and bold coffee flavor — your new favorite holiday cookie!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ¾ cup packed brown sugar
- 1 large egg
- ¼ cup granulated sugar (for the first roll)
- ¼ cup powdered sugar (for the final roll)
Instructions
- Step 1: In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, and salt. Set this dry mix aside while you work on the wet ingredients.
- Step 2: In a small dish, stir the instant coffee granules into the vanilla extract until fully dissolved and fragrant.
- Step 3: In a large mixing bowl, blend the melted butter and brown sugar until smooth and creamy. Beat in the egg, then add the coffee-vanilla mixture. Stir until everything is evenly combined.
- Step 4: Slowly add the dry ingredients to the wet mixture, stirring until just incorporated. The dough will be soft and slightly sticky — don’t overmix!
- Step 5: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This helps the cookies keep their shape and form those signature cracks when baked.
- Step 6: Once chilled, scoop out small portions of dough (about 1 tablespoon each). Roll each ball first in granulated sugar, then coat generously with powdered sugar for that snowy crinkle look.
- Step 7: Arrange the cookie dough balls on a baking sheet lined with parchment paper, leaving space for spreading. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the tops are beautifully cracked and slightly set.
- Step 8: Allow cookies to rest on the baking sheet for a few minutes before moving them to a wire rack. Enjoy them warm or cooled — both are irresistible!
Storage Tips
- Keep cookies in an airtight container at room temperature for up to 5 days.
- To freeze, store baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving — they’ll taste freshly baked all over again!
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