Cappuccino Crinkles
Indulge your coffee cravings with these rich and decadent Cappuccino Crinkles, a cookie lover’s dream with a bold twist! These soft, chocolatey cookies are infused with the deep, aromatic flavors of instant espresso powder, complemented by a luxurious cocoa base. Their signature crackled surface, achieved by rolling the dough in powdered sugar, hides a chewy, tender center that perfectly balances sweetness with earthy coffee notes. Simple to prepare with just 20 minutes of prep time, this recipe yields a batch of 24 cookies, making it ideal for sharing or savoring with a freshly brewed cup of coffee. Perfect as an afternoon pick-me-up or an elegant addition to dessert tables, these cookies are a coffee and chocolate lover’s ultimate treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups granulated sugar
- 0.25 cups unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups powdered sugar
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar and melted butter until well combined. Add the eggs and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or rubber spatula until a thick and sticky dough forms.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (or up to overnight) to make it easier to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Place the powdered sugar in a small shallow bowl. Use a tablespoon to scoop out dough and roll it into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies on the middle rack for 10-12 minutes, or until the tops are cracked and the edges are set. The centers may still look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Cappuccino Crinkles with a cup of coffee or store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
