• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 48

Mexican Mocha Crinkle Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 1/2 tablespoons instant coffee granules, not coffee grounds
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 cups powdered sugar


Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter. Refrigerate for 1-2 hours until firm enough to roll by hand.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least three inches apart.
Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

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