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Expresso Crinkles Recipe

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This recipe for Expresso Crinkles, by , is from Grandma Beasley's Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup flour
1 cups powdered sugar, divided
cup unsweetened cocoa
1 tsp baking powder
⅛ tsp salt
5 tsp canola oil
1 oz unsweetened chocolate, chopped
1 tsp powdered expresso
cup packed brown sugar
3 tbsp light-colored corn syrup
1 tsp vanilla extract
2 large egg whites

Combine flour, cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso powder to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture stirring gently just until combined. Cover and chill overnight.

Preheat oven to 350.

Roll dough into 1-inch balls. Dredge balls in remaining cup powdered sugar; place balls 2 inches apart on baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set. Do not over bake. Cookies will be to hard to eat.




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