The holidays call for cozy kitchens, warm cookies, and the comforting aroma of coffee and chocolate. These Espresso Crinkle Cookies blend rich chocolate with a subtle espresso kick, making them a festive, irresistible treat. Using our own Pitch Black Espresso adds a deep, gourmet coffee flavor that pairs perfectly with the fudgy cookie base. Whether you bake for a holiday party or cozy night in, these cookies are sure to impress.

If you’ve been searching for an easy, crowd-pleasing Christmas cookie recipe with a bold coffee twist, this simple Espresso Crinkle Cookies recipe is about to become your new favorite tradition. 

Grab your Pitch Black Espresso, preheat the oven, and let’s make the best holiday cookies your table has seen yet!

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons of freshly ground Pitch Black Espresso
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• For rolling: ½ cup granulated sugar and ½ cup powdered sugar

Instructions

1. Cream butter and sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until smooth and creamy. Then add eggs one at a time, followed by vanilla extract. Mix until the batter is light and fluffy.
   
   
2. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, ground Pitch Black Espresso, baking soda, and salt.
   
   
3. Form the dough: Gradually add dry ingredients into the wet mixture and fold until just combined. If using, fold in mini chocolate chips. The dough will be soft and sticky.
   
   
4. Chill the dough: Cover the dough and refrigerate for at least 3–4 hours, or overnight. Chilling helps firm up the dough so cookies don’t spread too much when baking.
   
   
5. Preheat & prepare for rolling: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Prepare two shallow bowls: one with granulated sugar, one with powdered sugar.
   
   
6. Shape & sugar-coat: Using a tablespoon-sized scoop, portion out the chilled dough and roll into balls. First roll each ball lightly in granulated sugar, then generously in powdered sugar to create the classic crinkle effect.
   
   
7. Bake: Place the cookie balls on the prepared sheet about 3 inches apart. Bake for 9–11 minutes, edges should set but centers remain soft.
   
   
8. Cool: Allow cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. They’ll firm up a bit as they cool.
   

Tips & Baking Notes

• Chill the dough: especially important when using a coffee-rich dough, because it helps prevent excessive spreading and ensures a chewy center.
  
• Use high-quality espresso: a finely ground espresso like our Pitch Black Espresso intensifies the chocolate flavor without bitterness.
  
• Coating matters: the double roll in granulated sugar then powdered sugar gives the cookies their signature “snowy crinkle” look and prevents powdered sugar from melting into the cookie too much.
  
• Don’t overbake: remove the cookies when edges are set but centers still look soft; they’ll finish cooking as they cool and stay fudgy inside.
  

If you’re looking for a simple holiday dessert that combines decadent chocolate with the bold flavor of coffee, these Espresso Crinkle Cookies deliver every time. With just a few quality ingredients, including our Pitch Black Espresso, and minimal effort, you’ll end up with soft, fudgy cookies edged in crackly white sugar perfect for gifting or sharing by the fire. Try this recipe, bake a batch, and taste the difference that Blackout Coffee brings to your holiday table.

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