Cocoa-Coffee Crinkle Cookies

January 19th, 2008 • Related • Filed Under

Cocoa-Coffee Crinkles (Christmas Cookies Magazine from Better Homes and Gardens)

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee crystals
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 egg whites
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds using the paddle attachment. Add brown sugar,  the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg whites until combined, then add the flour. Cover and chill about 1 hour until the dough is easy to handle.

Preheat oven to 350 degrees F. In a small bowl, combine granulated sugar and the 2 tablespoons cocoa powder. Shape dough into 1 1/4 inch balls, then roll balls in sugar mixture to coat (reserve any remaining sugar mixture). Place balls 2 inches apart on ungreased cookie sheets.

Bake in a preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Sprinkle cookies with any remaining sugar mixture.

Yield: About 42 cookies. To store: Layer cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

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