Chocolate Espresso Crinkle Cookies


1 cup granulated sugar
6 Tbsp. unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1/2 cup unsweetened cocoa powder
2 tsp. instant espresso powder
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup confectioner’s sugar


  1. In a large bowl, cream together sugar and butter, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  2. Sift in cocoa powder, espresso, flour, baking powder and salt to the bowl and stir until just combined. Cover with plastic wrap and refrigerate at least 2 hours.
  3. Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat.
  4. Place confectioners’ sugar in a shallow bowl. Use a 1½” cookie scoop to form dough into balls. Roll balls in confectioners’ sugar and place on the prepared cookie sheet.
  5. Bake 10-13 minutes, then allow to cool on the cookie sheet slightly before moving to a cooling rack.
  6. Serve and store leftovers in an airtight container up to 5 days.