Description

Ever wondered what would happen if you mixed the cozy warmth of cinnamon with the bold kick of coffee in a soft, chewy cookie? Meet Cinnamon Coffee Crinkles—the ultimate treat for coffee lovers and cookie fans! These little bites of heaven are sweet, spiced, and oh-so-easy to make. Whether you’re dunking them in your morning coffee or sharing them with friends, they’re guaranteed to bring smiles all around.

Ingredients

Here’s what you need to make these delightful Cinnamon Coffee Crinkles. Each ingredient plays a key role in creating their soft texture and bold flavor.

All-Purpose Flour (1 1/2 cups): The base for a soft, chewy cookie.
Baking Soda (1/2 teaspoon): Helps the cookies rise and stay tender.
Cinnamon (1/2 teaspoon): Adds warm, cozy spice that pairs perfectly with coffee.
Salt (1/4 teaspoon): Balances the sweetness and enhances flavors.
Unsalted Butter (1/2 cup, softened): Creates a rich, creamy texture.
Brown Sugar (1 cup): Adds sweetness and a hint of molasses for chewiness.
Large Egg (1): Binds the dough and adds structure.
Brewed Coffee (2 tablespoons, cooled): Brings a bold, coffee-shop flavor.
Vanilla Extract (1 teaspoon): Adds a sweet, aromatic note.
Granulated Sugar (1/4 cup, for rolling): Gives the cookies their signature crinkly, sparkly look.

Substitutions and Variations

Flour: Swap for gluten-free all-purpose flour for a gluten-free version.
Butter: Use coconut oil or vegan butter for a dairy-free option.
Brown Sugar: Replace with coconut sugar for a slightly caramel-like flavor.
Coffee: Use instant coffee dissolved in 2 tablespoons water or decaf if you prefer.
Cinnamon: Swap for pumpkin pie spice or nutmeg for a different warm spice twist.
Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.

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Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Tip: Parchment paper makes cleanup a breeze and ensures even baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
Set the bowl aside while you prepare the wet ingredients.

Tip: Whisking ensures the cinnamon and baking soda are evenly mixed for consistent flavor.

Step 3: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream 1/2 cup softened unsalted butter and 1 cup brown sugar until light and fluffy, about 2–3 minutes.
Beat in 1 large egg, 2 tablespoons cooled brewed coffee, and 1 teaspoon vanilla extract until smooth and well combined.

Tip: Make sure the butter is softened (not melted) for the best texture. Room temperature eggs blend better too!

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined.
Be careful not to overmix—the dough should be soft but not sticky.

Tip: Stop mixing as soon as you see no dry flour to keep the cookies tender.

Step 5: Shape the Cookies

Scoop the dough and roll it into 1-inch balls (about 1 tablespoon each).
Roll each ball in 1/4 cup granulated sugar to coat completely.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Tip: Use a cookie scoop for even-sized balls, which helps them bake uniformly.

Step 6: Bake

Bake for 8–10 minutes, or until the edges are set but the centers are still slightly soft. The cookies will puff up and crinkle as they bake.
Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.

Tip: Slightly underbaking keeps the cookies soft and chewy. They’ll firm up as they cool.