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Cappuccino Crinkles




Source of Recipe


Better Homes and Gardens®. Copyright 2002. Meredith Corp.


Recipe Introduction


A double rolling in granulated sugar makes these crackled cookies extra sparkly.
Makes about 32 cookies.

Prep: 15 min Cook: 8 min

1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar

1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.


1 serving equals: Calories 82...Fat 2g(Saturated 1g) ...Cholesterol 6mg...Sodium 68mg...Carbohydrate 14g... Protein 1g