top of page

Espresso Mint Crinkle Cookies

Served Frozen or right out of the oven, these Espresso Mint Crinkle Cookies are sure to be a holiday homerun!


2-1/2 cups All Purpose flour

1 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1/3 cup room temperature butter

1-1/2 cup sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

4 each large eggs

2 Tablespoon instant coffee

1/3 cup powdered sugar


Sift cocoa powder into a large bowl to remove any chunks. Mix in flour, baking soda and salt. Set aside. In a large mixing bowl, add butter, sugar, vanilla and peppermint extract, eggs and instant coffee and mix thoroughly. Stir in dry ingredients half at a time until fully incorporated. Cover and refrigerate for an hour to overnight.

Preheat oven to 350 degrees. Using a small scoop, scoop out cookies and roll into balls. Place in a bowl of powdered sugar and dredge. Place cookies on a cookie sheet leaving 1 inch in-between. Bake for 9-11 minutes (depending on oven). Remove and let cool to touch before enjoying!

These freeze beautifully or make great gifts for the upcoming season!

44 views0 comments

Recent Posts

See All


bottom of page