INGREDENT
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp instant coffee or espresso powder
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Prepare the dough:
In a mixing bowl, whisk together sugar and oil until combined. Add eggs one at a time, then stir in vanilla and instant coffee until smooth. - Add dry ingredients:
Sift in cocoa powder, flour, baking powder, and salt. Mix until just combined. The dough will be sticky. - Chill:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop. - Preheat and prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Place powdered sugar in a small bowl. - Form and roll cookies:
Scoop out tablespoon-sized portions of dough, roll them into balls, then coat them generously in powdered sugar. - Bake:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until crinkled and set around the edges. - Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy your rich, fudgy mocha crinkle cookies with a cup of coffee or a glass of cold milk! Let me know if you’d like a gluten-free or egg-free version.