Coffee Crinkle Cookies {without margarine!}
Originally published in my column in Ami/Whisk Magazine
  • 1 cup oil
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon instant coffee (powder) dissolved in
  • 2 Tablespoons boiling water
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 ⅔ cups flour
  • ¾ cup conf sugar for rolling
  • optional granulated sugar for rolling
  1. Preheat the oven to 350. Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat the oil, brown and granulated sugar for about 3 minutes until smooth and creamy. Add the vanilla extract, coffee, and baking soda. Beat to combine.
  3. Add the eggs, one at a time, beating well until creamy and smooth after each addition.
  4. Add the flour and beat until just combined. If the dough is too loose to scoop at this point, refrigerate it for an hour or two before continuing.
  5. Scoop the dough using a medium cookie scoop, then drop it into the granulated sugar. Roll to coat evenly. Next, roll the ball of dough in the powdered sugar and roll until evenly and fully coated. Place on the tray and repeat until all dough has been used. Leave plenty of room for cookies to spread.
  6. Bake cookies at 350 for 9-10 minutes, until the tops are set.
  1. If you don’t want to roll the cookies in the granulated sugar, they will be fine, but the powdered sugar won’t show up much.
Recipe by Overtime Cook at