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Freshly baked Cinnamon Coffee Crinkles coated in cinnamon sugar with beautiful crackled tops and soft, chewy centers, stacked on a rustic plate beside a steaming cup of coffee, perfect for a cozy homemade dessert or holiday cookie tray.

Cinnamon Coffee Crinkles

Soft, chewy Cinnamon Coffee Crinkles with a crackly cinnamon-sugar coating, warm cinnamon spice, and a subtle hint of coffee. These easy homemade cookies are perfect for holiday baking, afternoon coffee breaks, or anytime you're craving a cozy, bakery-style treat.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon instant coffee granules
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup granulated sugar
  • Extra pinch of cinnamon for rolling

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Silicone spatula
  • Measuring cups and spoons
  • - Small bowl
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, and instant coffee.
  3. Cream the butter and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla until smooth.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Combine the granulated sugar with an extra pinch of cinnamon.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Coat each dough ball generously in the cinnamon-sugar mixture.
  9. Arrange the dough balls 2 inches apart on the prepared baking sheet.
  10. Bake for 10 to 12 minutes until the edges are set and the tops are crackled.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the dough.
Use fresh baking soda for the best rise.
Remove cookies while the centers still appear slightly soft.
Store in an airtight container for up to 5 days.
Freeze baked cookies or unbaked dough for up to 3 months.