Mocha crinkle cookies

A flavourful, festive treat!

These are the most wonderful cookies. Not too sweet, fragrant with coffee and chocolate and ever-so-pretty with their dusting of icing sugar. That dusting is part of their magic – by rolling the dough balls first in granulated sugar, the powdered sugar adheres much better, even after baking. These cookies freeze beautifully too, which was a good thing for me because I had to hide them for fear I’d eat the whole batch in one day. One other tip – I chose to make this recipe without butter as I have a number of friends who cannot have dairy; the cookies’ flavour and texture is still fabulous BUT you can certainly substitute butter! Be sure not to overbake these cookies as you want them soft and brownie-like in the centre. And for those who have asked: you can most likely find espresso powder in your local grocery store or specialty food shop.


  • 1 cup (250 mL) unsweetened baking cocoa powder
  • 1 1/2 cups (375 mL) white (granulated) sugar
  • 1/2 cup (125 mL) butter or block margarine, softened
  • 2 teaspoons (10 mL) vanilla extract
  • 1 teaspoon (5 mL) espresso powder
  • 4 eggs
  • 2 cups (500 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 cup (125 mL) granulated sugar
  • 1 cup (250 mL) powdered (icing) sugar


  • Combine the flour, baking powder and salt in a small bowl and set aside.
  • Put the cocoa powder, first quantity of granulated sugar, butter or margarine, vanilla and espresso powder in a large bowl. With a stand mixer or an electric mixer, beat until fluffy and well blended.
  • Add the eggs, one at a time, mixing for one minute after each addition.
  • Add the flour mixture to the cocoa mixture and beat on low speed until just blended, scraping down the sides of the bowl once. The mixture will resemble brownie batter.
  • Cover the dough with plastic wrap and put in the freezer for one hour, or in the fridge for 4 – 12 hours. Chilling is essential prior to shaping the dough balls.
  • Preheat the oven to 350F and line two baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar and the powdered sugar in two bowls.
  • Using a cookie scoop or two teaspoon, scoop the chilled dough and roll into 1 inch balls with your hands. Work quickly so the dough does not warm up too much.
  • Roll the balls first in the granulated sugar, then in the confectioner’s sugar. Place two inches apart on the cookie sheets.
  • Bake for 8 minutes. Allow to cool for two minutes before before transferring to cooling racks.

Makes four dozen cookies.

mocha crinkle cookies pinterest

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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