Ingredients
Equipment
Method
Mix dry ingredients
- Whisk all-purpose flour, espresso powder, cinnamon, baking powder, and salt in a bowl until evenly combined. The mixture should look uniform in color with no visible clumps.
Mix wet ingredients
- Whisk melted unsalted butter with granulated sugar and packed brown sugar until smooth. Then whisk in eggs, espresso (cooled), and vanilla extract until glossy and thick.
Combine dough
- Fold the flour mixture into the wet mixture until a sticky dough forms. Stop when no dry streaks remain; the dough will be tacky rather than firm.
Chill dough
- Refrigerate the dough for 1 hour. It should firm up so it can be scooped cleanly.
Prep oven and coatings
- Preheat the oven to 350F and line sheet pans with parchment paper. This prevents sticking and helps the crinkle edges set.
- Mix cinnamon into the powdered sugar coating until the powder is evenly speckled. Set granulated sugar aside for the first roll.
Shape and bake
- Scoop dough into 1-1/2 tablespoon balls and roll first in granulated sugar, then generously in the powdered sugar-cinnamon mixture. Press lightly so the coating adheres in thick layers.
- Bake 10-12 minutes at 350F until the tops are crinkled and the edges are set—do not overbake. Cookies should look dry on top with cracks visible, then rest briefly before moving.
Notes
For the deepest crinkle, chill the dough for the full 1 hour before baking and keep the coating thick. Store baked cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-butter alternative melted and follow the same mixing method.