Nothing beats that moment when the smell of cinnamon and coffee fills my tiny kitchen—it’s like a cozy hug in cookie form! My Cinnamon Coffee Crinkles have been my go-to mood-lifter for years, ever since I first messed up a batch of sugar cookies and accidentally dumped in way too much coffee. Oops—best mistake ever! These little gems are soft, crackly on top, and just sweet enough to make your afternoon coffee break feel like a treat. And the best part? They come together in less than 30 minutes, so you’re never more than a baking sheet away from happiness.
Why You’ll Love These Cinnamon Coffee Crinkles
Trust me, these cookies will become your new obsession. Here’s why:
- They’re ridiculously easy to make – no fancy skills required, just mix, roll, and bake!
- The cinnamon-coffee combo gives you that warm, cozy flavor that’s perfect any time of day
- That crackly sugar crust? Pure magic – it’s like biting into little clouds of happiness
- Perfect with your morning coffee (double the caffeine fun!) or as an afternoon pick-me-up
- They keep amazingly fresh for days – if they last that long in your cookie jar!
I bake these at least twice a week – they disappear faster than I can make them!
Ingredients for Cinnamon Coffee Crinkles
Okay, let’s talk ingredients – this is where the magic starts! I’ve made these cookies so many times I could probably recite this list in my sleep. Here’s everything you’ll need (and why each one matters):
- 1 ½ cups all-purpose flour – The backbone of our crinkles. I always spoon and level mine to avoid dense cookies!
- 1 ½ tsp ground cinnamon – Use the good stuff here – that warm spice is half the flavor party
- 1 tsp baking powder – Our little rising agent for that perfect puff
- ¼ tsp salt – Just enough to balance the sweetness
- 2 tbsp instant coffee granules – The star! I use medium roast for the best flavor. Pro tip: crush any big granules with your fingers
- 1 tsp vanilla extract – The flavor booster that makes everything better
- ½ cup unsalted butter, melted – Measure it solid, then melt. And yes, it MUST be butter – no substitutes!
- ¾ cup brown sugar – Pack it firmly for that rich molasses flavor
- 1 large egg – Room temperature blends better (I just set mine out when I preheat the oven)
- ¼ cup granulated sugar + ¼ cup powdered sugar – Our dynamic duo for rolling! You’ll use them separately for that signature crinkle look
See? Nothing crazy – just simple ingredients that create something extraordinary. Now let’s get mixing!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these cookies! Just grab these basic kitchen tools (I bet you already have most of them):
- 2 mixing bowls – One for dry ingredients, one for wet. Size doesn’t matter much here
- Whisk or fork – For blending everything together (I usually just use whatever’s clean!)
- Baking sheet – Standard half-sheet pan works perfectly
- Parchment paper – My lifesaver for easy cleanup and no sticking
- Measuring cups and spoons – Accuracy matters, especially with the coffee!
- Spatula – For scraping every last bit of that delicious dough
- Small bowls – For the sugar rolling stations (I use cereal bowls – no need to get fancy)
That’s it! See? I told you this was easy. Now let’s move on to the fun part – actually making these little bites of joy!
How to Make Cinnamon Coffee Crinkles
Alright, let’s dive into the fun part – making these irresistible cookies! I’ve made this recipe so many times I could do it with my eyes closed (though I don’t recommend trying that with hot ovens involved). Here’s exactly how to get those perfect crinkly tops and soft centers every time:
Step 1: Mix Dry Ingredients
First things first – let’s get our dry team ready! In a medium bowl, whisk together:
- 1 ½ cups flour (remember – spoon and level!)
- 1 ½ tsp cinnamon (inhale deeply – that smell is heaven)
- 1 tsp baking powder
- ¼ tsp salt
Whisk it all together until you see no more little flour pockets. This ensures every bite gets perfectly balanced flavor. Set this bowl aside – we’ll come back to it soon!
Step 2: Prepare Wet Ingredients
Now for the flavor party! In a larger bowl, start by dissolving 2 tbsp instant coffee into 1 tsp vanilla extract. Stir until those coffee granules disappear completely – no one wants a gritty surprise!
Next, add in:
- ½ cup melted butter (let it cool slightly so it doesn’t cook the egg)
- ¾ cup packed brown sugar
- 1 large egg
Whisk vigorously for about 30 seconds – you want it all smooth and slightly fluffy. The brown sugar should be completely dissolved. This is when the kitchen starts smelling amazing!
Step 3: Shape and Bake
Time to bring it all together! Gradually add your dry ingredients to the wet mixture, stirring just until combined. The dough will be thick and slightly sticky – perfect for rolling!
Now, set up two small bowls: one with ¼ cup granulated sugar, one with ¼ cup powdered sugar. Scoop about 1 tbsp of dough (I use a small cookie scoop), roll into a ball, then:
- Roll in granulated sugar first (this helps the powdered sugar stick)
- Then roll in powdered sugar (be generous – we want those pretty cracks!)
- Place on parchment-lined baking sheet, about 2 inches apart
Bake at 350°F for 10-12 minutes until the edges are set but centers are still soft. They’ll continue cooking as they cool – so don’t overbake! Let them sit on the sheet for 5 minutes before transferring to a rack. Then try not to eat them all at once!
Tips for Perfect Cinnamon Coffee Crinkles
After making these cookies more times than I can count, I’ve picked up some tricks that’ll take your crinkles from good to “oh-my-goodness-what-is-this-magic” amazing:
- Play with coffee strength – Love that bold coffee flavor? Add an extra ½ tbsp of granules. Prefer it subtle? Cut back to 1 ½ tbsp. My neighbor swears by espresso powder for an even richer taste!
- Space them right – These cookies spread just enough to create those beautiful cracks. Keep them about 2 inches apart so they don’t merge into one giant cookie (though that wouldn’t be the worst thing…).
- Don’t skip the cooling time – I know it’s tempting, but letting them rest for 5 minutes on the baking sheet makes them set perfectly. They’ll be too soft to move right out of the oven!
- Fresh powdered sugar – If your powdered sugar has been sitting around a while, sift it first for that snow-white finish. Stale sugar can look dull.
- Room temp egg trick – Forgot to take your egg out? No worries! Just place it in warm (not hot) water for 5 minutes. It blends so much better than cold!
My biggest tip? Make a double batch. These disappear faster than you can say “just one more cookie!”
Variations for Cinnamon Coffee Crinkles
Want to mix things up? Here are my favorite ways to play with this recipe (because sometimes even perfect cookies need a little adventure!):
- Espresso boost – Swap the instant coffee for finely ground espresso powder. It gives an extra deep, rich coffee flavor that’s absolute heaven
- Chocolate chip surprise – Fold in ½ cup mini chocolate chips with the dry ingredients. The melty chocolate pairs amazingly with the coffee
- Spice it up – Add ¼ tsp ground cardamom or nutmeg with the cinnamon for extra warmth
- Mocha madness – Replace 2 tbsp flour with cocoa powder for chocolate-coffee bliss
The best part? All these variations still give you those gorgeous crackly tops we all love!
Storing and Reheating Cinnamon Coffee Crinkles
Want to know the best part about these cookies (besides eating them, of course)? They stay absolutely perfect for days! Here’s exactly how I keep mine fresh and delicious:
First things first – cool them completely before storing. I learned this the hard way when I once packed warm cookies that turned my airtight container into a sauna. Not cute! Once cooled, stack them gently in an airtight container with a piece of parchment between layers. This keeps them from sticking together and preserves that gorgeous crinkled top.
At room temperature, they’ll stay soft and wonderful for about 5 days (if they last that long!). For longer storage, pop them in the freezer – they’ll keep for up to 3 months! I like to freeze them in single layers first before transferring to a freezer bag, so they don’t clump together.
Now, about reheating – here’s my secret: 10 seconds in the microwave brings back that just-baked magic. The steam softens the powdered sugar slightly, making it taste fresh all over again. If you’re using frozen cookies, let them thaw at room temperature first for about 15 minutes before microwaving.
Pro tip: If your kitchen runs warm or humid, toss a small piece of bread in the cookie jar. It absorbs excess moisture and keeps your crinkles from getting soft too quickly. My grandma taught me that trick – and it works like a charm!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, these little delights are totally worth every delicious bite! Here’s the scoop on what you’re getting in each Cinnamon Coffee Crinkle (based on my exact recipe):
- Calories: 90
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Just remember – nutrition varies based on your exact ingredients. If you use different brands or make substitutions (like adding chocolate chips – yum!), the numbers will change slightly. These values are estimates per cookie, based on getting 24 cookies from the batch.
Honestly? I don’t stress about the numbers too much with these. They’re my little moment of joy with my afternoon coffee, and that’s worth every calorie in my book! Plus, that small amount of caffeine from the coffee? Just consider it a bonus energy boost.
FAQs About Cinnamon Coffee Crinkles
I get asked about these cookies all the time, so let me answer the most common questions I hear (because trust me, I’ve made every possible mistake with this recipe at least once!):
Can I use decaf coffee in these cookies?
Absolutely! Just swap the regular instant coffee for decaf granules. You’ll still get that wonderful coffee flavor without the caffeine kick. My aunt does this all the time for her kids’ after-school snacks.
How can I make them crispier?
If you prefer a crisper cookie, try baking them for an extra minute or two. Or, let them cool completely on the baking sheet instead of transferring to a rack – this helps them dry out slightly. But honestly? That soft center is part of the magic!
My powdered sugar disappeared after baking – what did I do wrong?
Don’t worry – this happens to me sometimes too! Make sure you’re rolling the dough balls in both sugars (granulated first, then powdered), and really coat them well. Also, check that your powdered sugar isn’t expired – fresh sugar holds up better in the oven.
Can I make the dough ahead and bake later?
You sure can! The dough keeps wonderfully in the fridge for up to 3 days. Just wrap it tightly in plastic. When ready to bake, let it sit at room temp for 15 minutes before rolling – cold dough is harder to shape.
Why didn’t my cookies crack as much as yours?
Those beautiful cracks depend on two things: 1) Using enough baking powder (make sure yours is fresh!), and 2) Rolling the balls firmly in both sugars. The sugar coating creates tension that cracks as the cookies expand. Try pressing the balls slightly flatter next time too!
Still have questions? Drop them in the comments – I love helping troubleshoot cookie emergencies!
I can’t wait to hear how your Cinnamon Coffee Crinkles turned out! Did they disappear as quickly as they do in my house? Did you try any fun variations? Drop me a comment below – I read every single one and love hearing your baking stories (especially the kitchen disasters – we’ve all been there!).
Better yet, snap a photo of your crinkly masterpieces and tag me on Instagram @mykitchenadventures. There’s nothing more satisfying than seeing your cookie creations – those crackly tops get me every time! I might even feature your photo in my next newsletter (with credit, of course).
If you loved this recipe as much as I do, please consider giving it a 5-star rating – it helps other coffee-and-cookie lovers find this little piece of happiness. And if you have any secret tips for making them even better, share those too! Some of my best recipe tweaks come from brilliant readers like you.
Now go enjoy those cookies with a fresh cup of coffee – you’ve earned it, baker extraordinaire!
30-Minute Cinnamon Coffee Crinkles
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cinnamon Coffee Crinkles are delicious cookies with a hint of coffee and cinnamon, perfect for any time of the day.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp instant coffee granules
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 1 large egg
- ¼ cup granulated sugar (for rolling)
- ¼ cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, cinnamon, baking powder, and salt.
- In another bowl, dissolve coffee granules in vanilla extract. Add melted butter, brown sugar, and egg. Mix well.
- Combine wet and dry ingredients. Stir until a dough forms.
- Shape dough into small balls. Roll each ball first in granulated sugar, then in powdered sugar.
- Place balls on the baking sheet, spaced apart. Bake for 10-12 minutes.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- Adjust coffee amount for stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cinnamon coffee crinkles, cookies, coffee cookies, dessert
