If you and I were neighbors, I would absolutely show up at your door with a plate of these Cinnamon Coffee Crinkles and a slightly sheepish grin because I already ate two on the way over. The first time I baked them, I was trying to impress my aunt who swears she can taste the difference between supermarket cinnamon and the fancy stuff. She took one bite and went quiet which, in our family, is the best possible review. Also, my kid calls them puffy snow hats, which is frankly adorable and funny until you realize the powdered sugar ends up everywhere, so do not wear black. Ask me how I know.
Why I keep making these little crackly beauties
I make this when the afternoon feels a bit gray and I want that warm coffee aroma without brewing a whole pot. My family goes a bit bonkers for the soft middles and those dramatic sugar crinkles, and I love that the cinnamon takes the edge off the coffee so its more cozy than buzzy. The dough is very forgiving, which is code for I have messed it up and it still worked. At one point I forgot to chill it long enough, and yes, they spread a touch, but still tasted lush. So, you know, no worries. And when the house smells like a coffee shop met a cinnamon roll, I just feel like I have my life together; it is a lie, but a pleasant one.
What you will need, more or less
- 2 cups all purpose flour about 250 g
- 1 teaspoon baking powder
- 1 half teaspoon baking soda
- Half teaspoon fine sea salt
- 2 teaspoons ground cinnamon a generous pinch extra if you love it
- 2 teaspoons espresso powder I sometimes use strong instant coffee instead when I am in a hurry
- 2 tablespoons unsweetened cocoa powder optional, it deepens the color so the crinkles pop
- 1 cup packed light brown sugar about 200 g
- Half cup granulated sugar about 100 g
- 115 g unsalted butter softened my grandmother always insisted on a fancy brand, but honestly any good butter works fine
- 2 large eggs room temp if you remember
- 2 teaspoons vanilla extract
- 2 tablespoons cooled strong coffee or milk if you are skipping extra coffee
- For rolling: Half cup granulated sugar plus about three quarters cup powdered sugar
Sub swap notes: I have used coconut sugar for half the brown sugar and it was lovely, a little more toffee. And, actually, I find it works better if the espresso powder is fresh. If yours is old, use a smidge more.
Okay, so how do we do this
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, espresso powder, and cocoa if using. Set aside. This is the boring bit, but it matters.
- In a large bowl, beat the butter with the brown and granulated sugars until light and fluffy, about 2 to 3 minutes. I use a hand mixer on medium because my stand mixer lives on the top shelf and I am not climbing for it on a Tuesday.
- Beat in the eggs one at a time until glossy and smooth, then the vanilla. This is where I usually sneak a taste, purely for science.
- Add the cooled coffee and mix until combined. It might look slightly curdled right now, do not worry if it looks a bit weird at this stage it always does.
- Fold the dry ingredients into the wet in two additions. Stop when the flour disappears. The dough will be soft but not runny, kind of like thick brownie batter.
- Cover and chill until firm to the touch, at least 1 hour, preferably 2. If you are short on time, 45 minutes will do in a pinch, but the crinkles will be a touch less defined.
- Heat the oven to 350°F 175°C. Line two baking sheets with parchment. If you only have one, bake in batches and keep the dough in the fridge between rounds.
- Scoop the dough into 1 and a half tablespoon portions. Roll each ball first in granulated sugar, then in a heavy coat of powdered sugar. Really pack it on, like a snowball.
- Arrange with a bit of space between them, then bake 10 to 12 minutes until puffed with deep cracks. The centers should look set at the edges but still a bit soft in the middle.
- Cool on the sheet for 5 minutes, move to a rack. Try not to touch them right away unless you enjoy sugar hands. On second thought, that is not the worst.
Little things I figured out the messy way
- Rolling in granulated sugar before powdered helps keep that bright snowy look. Without it, the powdered sugar can melt into the cookie.
- If your dough feels sticky even after chilling, wet your palms slightly and roll quickly. Or dust your hands with a whisper of powdered sugar.
- Measure the flour with a light hand. Too much flour equals fewer crinkles and a cakier bite. If you want a refresher, I like this guide on measuring flour from Serious Eats.
Variations I have tried so you can pick your adventure
- Cardamom kiss: add a half teaspoon ground cardamom with the cinnamon. Elegant, a bit cafe chic.
- Orange and cinnamon: stir in 1 teaspoon fresh orange zest. Bright little spark, very breakfast cookie energy.
- Mocha chip: fold in a small handful of mini chocolate chips. Not subtle, but nobody complains.
- Less successful, learn form me: I once swapped all the butter for coconut oil, and they spread too much and tasted a bit flat. Half and half can work, though.
Gear that helps, plus a workaround
- Cookie scoop in the 1 and a half tablespoon size for even cookies. I call it essential, but a regular spoon and your eyeballs will do just fine in a pinch. If you are curious about scoop sizes, this piece is handy from King Arthur Baking.
- Parchment paper or a silicone baking mat. If you are deciding between them, I liked this comparison on Food52.
- Two baking sheets so you can rotate, but one works. Just cool it under cold water between batches.
Storage, though honestly they rarely last
Keep the cookies in an airtight tin at room temperature for 3 to 4 days, with parchment between layers so the sugar does not rub off. The flavor actually deepens on day two, I think. Freeze unbaked, sugar rolled dough balls on a tray, then bag them for up to 2 months. Bake from frozen, add about 1 to 2 minutes. In my house, they rarely make it past the evening, which is both a compliment and a tiny problem.
How I like to serve them
Warm, with a cuppa or a small glass of cold milk. Sometimes I dust a little extra cinnamon on top, just a whisper. For company, I put them on a board with sliced pears and a soft cheese, kind of a coffee break snack plate that makes people smile. Christmas morning, we eat them with tangerines, it is a silly tradition that stuck.
Pro tips I learned the humbling way
- I once tried rushing the chill and regretted it because the cookies baked flatter and the sugar melted. Give the dough its nap.
- Do not bake on a warm sheet. I did that once and the bottoms overbrowned while the tops looked right.
- Heavy coat of powdered sugar, then do not touch the tops before baking. Finger marks equal patchy crinkles.
FAQ, answering the things you keep asking me
Can I skip the espresso powder
Yes, but the flavor will be more cinnamon forward. Use 2 tablespoons milk instead of coffee, or try a little chicory if you are into that classic cafe vibe.
Do these work with gluten free flour
Quite possibly. A good one to one blend with xanthan has worked for me. Chill a bit longer and do a small test cookie first.
Why did my cookies not crack
Usually the dough was too warm or the oven too cool. Chill longer, and make sure your oven is truly at 350°F. Also, roll generously in both sugars.
Can I reduce the sugar
You can cut the granulated sugar in the dough by a couple tablespoons, but if you reduce a lot, texture and crinkles will change. The sugar coat helps create those snowy cracks.
How strong is the coffee flavor
It is present but friendly. If you want it bolder, bump the espresso powder to 3 teaspoons, or use 2 tablespoons very strong brewed coffee.
Can I make the dough ahead
Yes. Chill up to 24 hours. If it firms up a lot, let it sit 10 minutes on the counter so you can scoop it without a wrestling match.
One tiny digression before you preheat
Sometimes I start a batch just to have the house smell like a little bakery, then I put on that playlist that makes cleaning feel like dancing, and by the time the first tray comes out, the kitchen looks decent and I feel smug for exactly eight minutes. Highly recommend.
PS if you are hunting for espresso powder, I like the one here at King Arthur Baking, and I have learned the hard way that fresh spices make a difference, but use what you have, please do not stress it.