These coffee crinkle cookies have no butter or margarine, but they do have an incredible texture and they’re packed with flavor!
Have we discussed recently just how much I adore coffee? Seriously, I like to say that it’s coffee running through my veins – not blood. And while part of what I love about my beloved coffee is the caffeine, the buzz, the liquid energy, I also love the flavor.
No, I really do. So much so, in fact, that I’ve even had decaf coffee a couple of times in my life. I know, crazy, right? But what can I say, coffee is just so awesome.
So. Naturally, for a flavor this good, this beloved, I needed to come up with a rocking cookie…because, cookie.
And boy did I come up with a winner here! These cookies are full of flavor, they’ve got the most amazingly soft and chewy texture, and best of all…no butter or margarine! Sounds too good to be true? It almost is, but I’ve done it. Oil based cookies that will rock your world.
I understand if you’re a little skeptical. Go ahead and try them. I’ll wait here for you to thank me later.
- 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
- Preheat the oven to 350. Line two cookie sheets with parchment paper and set aside.
- 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.
- Add the eggs, one at a time, beating well until creamy and smooth after each addition.
- 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.
- 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.
- Bake cookies at 350 for 9-10 minutes, until the tops are set.
- 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.
Looking for more cookies without butter or margarine? Click here for nine of them!
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Thanks for stopping by – and please try these cookies! And come back soon, as always, for more delicious food! -Miriam PS: have you liked my page on Facebook yet? I’ve been sharing great pictures and interesting info there!
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theresa krier says
i love coffee & coffee flavored everything, so can’t wait to try these. i will have to add chocolate chips to half the batter as my husband is a chocoholic & loves coffee. thanks for the recipe!
Jenny zelcer says
I think you’ve not transcribed the ingredients correctly. I am left with a goopy runny mess for a dough and there is no way these are scoopable. I’ve put it into the frig and hopefully if they set a little I can follow the rest of the recipe for “snowball” cookies. Then these might turn out.
Once you roll them in sugar the texture should be easier. It definitely is a looser dough than average cookies.
I left mine in the fridge and they were by far the “outliers” Kringle cookies I have made.
They will get eaten and I hate to be mean, I just will not use this recipe again.
wendy risch says
I didnt have instant coffee and so I decided to add Kahlua instead . Knowing they would be really sweet, I made them smaller. They turned out amazing!
Happy New Year! Wonderful looking cookies.
Do you use light or dark brown sugar?
Either is ok.
I also had a very hard time with the dough. I had to add flour because otherwise I could not work with the dough. I know crinkle cookie dough typically is more runny but the way it was I could not work with it. They came out looking nice but my taster said the added flour took away from the taste (although the batter was yummy!)
Liz @ Tip Top Shape says
These pictures look so cozy!! I don’t even know if pictures can look cozy…but these do 😀 I’ve never seen coffee crinkle cookies before – cannot wait to try these out!
these coffee cookies sounds heaven!! cant wait to try them tonight
will deff share my report after
I am also a coffee lover. These cookies look fabulous and I will be making them ASAP! I made some chocolate cookies with olive oil for Chanukah and was amazed at the great things oil does for the texture of a cookie! I have been searching for recipes using oil ever since! Thanks, Miriam!
I just made these this morning and they came out perfectly! My (very cold!) house smells amazing. Yes, it is a bit of a runnier dough and they first few were a little soft and hard to roll, but for some reason, it did get easier as I went on. SO nice to have a pretty cookie without all the margarine- thanks!
So happy to hear! Enjoy. 🙂
These sound so good… and on the list of possibilities to bake tonight.
I am a coffee addict as well, however I never have instant granules lying around. When I was in college I made a coffee cupcake and had to go door to door in my dorm (say that 5 times fast) to find someone who had instant coffee.
Do you know any way around using instant coffee? One time I used a few tablespoons of strong brewed coffee, but it lacked coffee flavor. Any tips you may know?
Anyways, these sound great and can’t wait to try them!
I never use instant. Instead grind fresh beans extra fine and put right into a recipe. That said I have not tried these yet, maybe tonight.
Just made these cookies. Prepared the dough in advance and refrigerated it. Rolled the dough in both sugars. Yum!
I made these cookies tonight. I made the dough in advance an chilled it in the refrigerator. I rolled the dough in both sugars. They were yummy!
Eliana G says
Any ideas for how to adapt these to make them chocolate (or another flavor besides coffee)? they sound great, but I don’t like coffee 🙁
I have coffee running through my veins too and love the taste of coffee, not just one of those people who covers it up with sugar just for the energy boost. But I think I’m more of a snob than you because decaf coffee doesn’t taste good to me. I also bring my own coffee from home because we have bad tasting coffee at work sooooo…. 🙂 I need to make and take these cookies to work!
Yum yum!! Just made these and they are awesome! I regret not making a double batch! Thanks for another great recipe!
Are these good to freeze?
These are dangerously delicious! You can’t just eat one.
These look yummy!
what would happen if you just rolled these in sparkling sugar and not the powdered sugar– would they come out like coffee sugar cookies or would this not work?
I haven’t tried it, so I can’t say for sure. If you do, please come back here and update me!
I rolled them in sparkling sugar instead of the granulated sugar and confectioners sugar (I was already making another cookie rolled in confectioners sugar so wanted it to be different) and they came out great– like a coffee sugar cookie.
Yes that’s how I coat my coffee cookies this has bec9me a regularin my baking rotation
I tried this recipe and the crinkles turned out god. The only thing I regret not doing is putting more coffee flavor into the batter. They are not too sweet and are perfect with a cup of tea, coffee or milk. Thanks for a very simple but awesome recipe! I’m definitely gonna make these again but I will intensify the coffee flavor next time (because I love, love, love coffee and anything that taste like it. Lol).
^ *good not god. Lol
And one more thing.. My husband had some already, few minutes after placing them in the cooling rack. Thanks again! 🙂
Thanks for the recipe! Just made them with the kids. Had to leave them in the oven for a little longer, maybe it depends on the type of oven you have. And I added cinnamon to the icing sugar, came out delicious!
Esti Kantor says
I saw these cookies in Whisk and then promptly lost the recipe but I’ve been desperate to make them. I finally decided to look online for a recipe and when I saw it, it seemed oddly familiar…
This is it!! I’m so exited to make them!!!
Delicious, Since I never have instant coffee on hand I made it with 3tbsp of brewed coffee, and adjusted the flour to 3cups. While they lacked coffee flavour they were still delicious. My husband and I often enjoy making pressed coffee on the wknd next time we do I will make some extra to steep for a few hours and make these again! I think that will add an excellent amount of coffee flavour!
Found this recipe today while looking for cookie dough with minimal ingredients. I made up the dough and managed to get one tray rolled and dusted in caster sugar (I didn’t have confectioners sugar) before my baby woke up.
Put it in the oven for 10 minutes, by which time I was able to pacify my lil warrior and get another tray done. Took out the first tray and popped the second one in. Biscuits looked really pale and after they cooled I tried one. The bottom had stuck to the tray and the center was raw.
So, I left the second tray in for a bit longer and put the fist tray back in for a few more minutes. End result, pretty cookies that are hard as rock! They make good dunkers though.
Still had quite a bit of dough left over, so separated it into two, put it into plastic packets and stuck it into the fridge. Will attempt it again tomorrow and tweak the oven time. Or else I’ll freeze the dough for a rainy day. Do you think the dough will freeze well?
Sorry you’ve had trouble with the cookies. It’s hard to pinpoint where exactly you went wrong without having been there, but I would suggest checking your oven temp.
THe dough should freeze nicely.
Esti Kantor says
I made these cookies and they are better even than I thought there would be. In the comments some people complained that the dough was very sticky and hard to work with, but I refrigerated it like the recipe said for about 1 1/2-2 hours while bedtime was going on and when I got back to the dough it was a perfect consistency.
It’s a little bit more effort, bit it’s way way way worth it!
This is making it’s way into my regular cookie rotation!!
Esti Kantor says
I hope it’s ok, but I wrote a post about this cookie on my blog!! A+
Good cookies. I had no problems with the dough, but stuck it in the freezer for half hour before rolling. Rolled them just in confectioners sugar. I would make them again, but defintely needs much more coffee. They hardly had any coffee taste ans were a bit sweet.
I just made these and they are quite good! The dough was not nearly as runny as I expected and I found it quite easy to work with (though I switched from the electric beater to a spoon once I added the flour). I replaced 1.75 cups of all-purpose flour with wheat flour and I liked the outcome. I also added chocolate chips to half of the batch for us chocolate freaks. 🙂
I think these might be good even without the sugar coating, if anyone wants to cut back on sugar.
I will definitely make these again.
Looking forward to making these. I clicked “print” at the bottom and 5 pages were printed. Any way you can change this so that in the future only the recipe itself is printed? Thanks!
Copy/paste into a document. I am working on making all recipes printable but it’s a very long and time consuming job.
I am just in the process of making these right now. One batch is out of the oven, another one in. They are DELICIOUS! I have never baked with coffee nor do I like coffee but these are really yummy. Also super easy to make. Just trying to figure out the best amount of time to leave them in the oven because they looked done but they were a little raw in the middle still though. Oh well.
Just tried these! Though I will say some of the comments deterred me thinking about runny dough that is a bit finicky (I’m not very good at this cooking/baking thing), I tried it anyway because I am a coffee lover. I used olive oil which may have had something to do with it, but my dough was SUPER doughy and great to work with! The texture of the cookies was perfect BUT I do wish the coffee flavor was stronger. They are sort of bland, again could be due to the olive oil. Next time I will try another tbsp of coffee or use espresso shots instead. Overall though I’m pleased and they are tasty!
I used a little extra flour than was asked (half of a 1/4 cup) And only used 2/3 a cup of oil (combination of sunflower and olive) and mine turned out perfectly. although the next batch I make will have a little more coffee in them.
Thank you for the delicious cookies 🙂
I found your recipe when wanting a sweet and was out of butter. Very good crinkle cookie! I added 2 1/2 Tablespoons of espresso as I was out of instant coffee granules. No need to refrigerate and rolled in both white sugar then confectioners sugar. Hubbie and I both give this recipe a big Thumbs Up!!
what kind of oil should i use?
Vegetable or canola oil.
Does the coffee have to be at room tenperature or is it ok to add it while it is still hot?
It’s okay to add while hot.
LOVE these! I am not at all domestic and these worked brilliantly! My go to recipe from now on 🙂
So happy you enjoyed!
I wasn’t sure if these would turn out okay as I was making them because the sugar and oil never got “creamy”. After the flour it looked a lot better and I refrigerated the dough before each batch so it wasn’t so runny and sticky. Also I didn’t have instant coffee so I brewed a strong cup and added 2 tablespoons. I rolled them in powered sugar mixed with cinnamon to enhance the flavor. I recommend rolling them in an excessive amount of sugar if you want to to remain after baking. Maybe it is just me but 10 minutes was not enough. Also they really don’t taste like anything so I dusted them with more sugar
The reason you found the flavor lacking is that 1 Tablespoon of instant coffee is MUCH stronger than 2 Tablespoons of brewed coffee. Try it with espresso or the way the recipe says, and you’ll find the flavor much stronger.
How many cookies does this recipe make?
I made 2.5 dozen, but I accidentally made them way too big. I could easily have made 4 dozen.
Also, I couldn’t find the instant coffee, so I used an unused k-cup. The grounds in the batter looked gross, but you can’t see them in the final product and they taste great. There is a very strong coffee flavor!
How much cocoa powder for a chocolate version?
I tried this recipe and adding a little flower helped with making the dough manageable enough- but so does putting it in the freezer. I’m not a cook by any means, so I don’t know what actually happens when dough is put in the freezer- but the dough feels like dough!
Also, I realized brown sugar mix didn’t get creamy, so I put it in the microwave to soften the brown sugar. The oil separated! See, I don’t know how to cook. But I thought, since it was together, I can put the oil back together again. About ten minutes of furious stirring later, it was a beautiful mix!
Thanks for your recipe!
I actually used less flour, didn’t refrigerate the dough, and made CUPCAKES out of this recipe! I had to bake them for 20 minutes but they came out as perfect coffee cupcakes. It’s odd, but it works! Thanks for the recipe!
Yummy yummy! Halved the recipe, but still used 3 packets of instant espresso. Dough was a bit hard to work with, but after 15 min in the freezer it was ok. I did manage to forget the baking powder, oops! The cookies look just like the picture though, and the flavor is great. They’re also approved by my grandmother (which is a big compliment 🙂 )
These cookies are amazing!!! I made them exactly as listed but I added a little bit of salt. They are moist and chewy. There was no trouble rolling the dough in the sugar for me (and it’s a hot night in Toronto). But biting into them does make my teeth hurt from all the sugar, next – and there WILL be a next time – I think I will just sprinkle a little bit of sugar on top.
I had no eggs or coffee so substituted chai espresso mix (2tbsp) and 2 tbsp ground brown flax mixed with 4 tbsp water. Turned out beautiful! I did leave out 3/4 cup flour as the consistency of the dough was already sufficient. Everyone loved these, thank you.
Made these today!
Definitely agree with adding more flour to the mixture and then customising it by adding mocha chocolate beans or chocolate chip for flavor!
Yeah, these sound awesome. I love coffee. Thanks for the recipe!
Did you add the flour by ‘spoon’ method or ‘scoop’ method?
We’re on a dive vacation in Cozumel, México currently. I wanted to make some cookies tonight to take on the dive boat, but we have limited food items at the moment. Butter is prohibitive here, and it’s sold by the stick, which are less than the 4 oz that they are in the US. We do have oil, so I googled cookie recipes with oil, and found this website. Whipped these up tonight, using very strong brewed coffee, as I also don’t have instant. Didn’t have brown sugar, so I used the local cane sugar that they have here, which is beige and very coarse. Added 1 tsp of the excellent Mexican cinnamon and vanilla they have down here, plus a couple of good shakes of cayenne. Baked at 180C (no fahrenheit down here.) They are FANTASTIC!! Did not need to refrigerate the dough. Once it was rolled in more of the coarse local sugar, the spoonfuls became easy to handle,
There’s a nice little crunch to the outsides and the inside is soft and slightly chewy. An excellent, forgiving recipe that results in a super satisfying cookie experience. Thank you, Miriam!
These were so outstanding that I ended up making them twice. On vacation! The hubs couldn’t stop stuffing them in his cookie-hole. The second time, I added more cayenne, and they left a distinct warmth. That made him even crazier about them! The Mexican dive crew raved about them, too. This recipe is a major gem.
Sharie Ann Rameshwar says
I just made these cookies! They taste amazing! Was so happy I found this recipe, I love everything coffee! Thank you for this amazing recipe💕
I used to make these a lot when living in the UK and they always came out perfect! but now living in Israel and after trying a few times they are just not the same… any suggestion?
Leslie Locke says
I don’t have instant coffee. Can I use espresso powder and how much.
Leslie Locke says
I do not have instant coffee. Espresso crystals should work but how much?
This batter was such a dream to work with! It had a play-dough like consistency, and I was able to roll the balls with no trouble at all! They look delicious and I can’t wait for the hubby to try them!
RUNNY DOUGH SOLUTION…
I was about an hour through chilling the dough when my curiosity piqued as to what the comments were about these cookies.. the comments on the lack of a strong coffee taste along with the tales of tweaks made me run to the fridge and add another tablespoon of instant coffee (I just folded it in, I didn’t want to alter the amount of wet ingredients since I’d already read that it’s a rather runny recipe) plus a teaspoon of cinnamon and a quarter tsp of salt… after half an hour of additional chilling came that moment of puting together the cookies and, alas, I too found the dough too runny to roll properly. Scared to ruin the the recipe that had me drooling in the back of my head with additional flour, I opted for the wettened hands approach… and I soon regretted it since although it made the dough more manageable, the sugar dissolved or clumped before I could finish properly rolling them and soon it was just as sticky as before.
I popped the first dozen into the oven and placed the dough in the freezer this time.. and *BING!* just as the first batch came out, with some clumps of powdered sugar and totally not the crinckly cookie effect a solution popped into my head:
aside from some time in the freezer…
step 1: Use a dessert spoon for scooping the dough not a soup spoon
step 2: Scoop the dough directly unto the prepared baking sheet.. SKIP THE ROLLING
step 3: Use a strainer to sprinkle the sugar on top! I did both sugars
My second batch turned out far more like the pictures.
Also woops I put the parchment paper upside down for the first batch jeje, not for giving away but still delicious! The coffee flavor came through beautifully although it was definitely more accentuated at certain points since I didn’t disolve the additional coffee before incorporating it. The cinnamon gave it a really nice touch too. With a teaspoon it’s subtle but if you’re familiar with the taste of cinnamon, you’ll identify it. It just gives it a really nice additional dimension.
Side note, I found these a little too sweet for my personal taste, I will reduce the sugar the next time I make them.
Absolutely delicious and easy thank you!
I did not roll them in granulated sugar or sugar powder, I just dropped spoonfuls of batter onto the baking sheet.
Mine took 15mins to bake.
Next time I’ll add a little salt to the batter and would love to try with chocolate chips.
Thank you for a lovely recipe!
Absolutely delicious and so easy to make thank you!
My whole family love them!
I opted not to roll in granulated sugar or powdered sugar, figured it was sweet enough, so I just used a spoon to put dollops directly on the baking sheet. Mine took about 15mins to bake
Halfway through I realised I had no Baking soda, so I substituted with 2x teaspoons of baking powder.
Next time I’ll add a pinch of salt and would love to try with chocolate chips. I used strong coffee, but will also try a little more coffee.
Will definitely become a family favourite 🙂
sue S clark says
Does these need TO BE refrigerated??
These were very good. I do wish they had mor coffee flavor, could not taste it so next time I will us expresso or double the coffee to water ratio.
Good evening all
I made these this afternoon and they came out perfect. I let them sit in the freezer for 15 minutes and baked them and wow it tasted awesome. I doubled the coffee and yum. Tx for sharing your recipe. Good job