Dusted in powdered sugar with a brownie-like texture and a subtle hint of espresso, these mocha crinkle cookies are the perfect wintry treat!
What are crinkle cookies?
Most point to a Minnesotan by the name of Helen Fredell as the inventor of the crinkle cookie back in the first half of the twentieth century. Domes of powdered sugar-topped dough crack during the baking process to give these cookies their signature crinkly look. Similar in texture to a fudgy brownie, these mocha cookies have a deep chocolate flavor enhanced by the addition of espresso powder. They are great all year-round, but they’re especially fitting to make during the holiday season– the contrast between the dark brown cookie and its powder white tops give the illusion of a snowy wintry day!
Tips for the Signature Crinkle Effect
- Chilling the dough: Make sure to chill the dough as that will ensure the cookies will hold their shape. One hour is the bare minimum.
- Powdered Sugar: Sifting the powdered sugar before you roll the cookies helps to ensure a smooth texture. And of course, powdered sugar is the key to getting a great-looking crinkle effect (since the white of the sugar contrasts nicely with the cocoa cookie).
- Baking time: Once the tops start to crack and the tops look a little under baked (bu the rest of the cookie looks baked), that’s when you know when they’re done. Take them out and let them cool on the baking sheet for 10 minutes.
Variations
These cookies are fairly customizable. For example, you can swap the espresso for cinnamon for a chocolate cinnamon variation or you can add dried fruit into the dough.
*These are best the day they are baked, but they can also be wrapped individually and frozen as well. Just make sure to give them an hour to defrost at room temp.
Mocha Crinkle Cookies
Ingredients
- 8 tbsp butter, melted
- 3 eggs, room temp
- 1 tsp vanilla extract
- ½ cup sugar
- ¼ cup brown sugar
- 1¾ cup flour
- ½ cup Dutch-process cocoa powder
- 2-3 tbsp espresso powder (3 for a stronger coffee taste)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- ¼ cup powdered sugar, for rolling
Instructions
- In a medium bowl mix the dry ingredients (flour, cocoa powder, espresso powder, baking soda and powder, and salt). Set aside.
- In a large bowl, whisk the melted butter and eggs. Add the sugars and whisk until all combined.
- Pour the bowl with the flour into the egg mixture. Using a handheld mixer (you can also use a whisk for this part, but I find it much easier to use a mixer), mix until just combined. Cover and refrigerate for an hour (can be overnight).
- Preheat oven to 350°. Line a baking sheet with parchment paper. Sift the powdered sugar onto a small bowl or plate. Take the cookie dough and scoop 2 tablespoons of dough and roll it into a smooth ball with both of your hands. Toss in the powdered sugar and place on the baking sheet. Repeat for the rest of the dough. You can also make smaller cookies using just 1 tablespoon of dough for each cookie.
- Bake until the cookies start to crack and the tops look a little undercooked (about 14 minutes for larger cookies and 10 minutes for the smaller ones). Remove and let cool. These are best the day of but can also be frozen.