Ingredients for Cappuccino Crinkles
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- Unsweetened Cocoa Powder
- Instant Coffee Granules
- 1 teaspoon baking soda
- Ground Cinnamon
- 2 large egg whites
- Vanilla Yogurt
- All Purpose Flour
- 1 cup granulated sugar
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How to Make Cappuccino Crinkles
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar in a large bowl using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Add ½ cup unsweetened cocoa powder, 2 teaspoons instant coffee granules, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon. Mix until just combined.
- Beat in 2 large egg whites and ½ cup plain yogurt until well incorporated.
- Gradually add 2 ½ cups all-purpose flour, beating on low speed until just combined.
- Stir in the remaining ½ cup all-purpose flour with a wooden spoon until just combined. Do not overmix.
- Place 1 cup granulated sugar in a shallow bowl.
- Drop rounded tablespoons of cookie dough into the sugar, rolling to coat completely.
- Roll the sugar-coated dough balls in the sugar again to ensure a generous coating.
- Place the cookies 2 inches apart onto the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
7g
Carbs
4g
