Chocolate-Cinnamon Crinkle Cookies

Ingredients:

1 ½ cup of flour

¾ cups of cocoa powder

2 tsp of instant espresso powder (your choice of caffeinated or decaffeinated)

1 ½ tsp of baking powder

1 tsp of ground cinnamon

¼ tsp salt

8 tbsp of butter at room temperature

1 ½ cups of sugar

2 large eggs

1 tsp of vanilla extract

Powdered sugar

Directions:

Pre-heat oven to 350 degrees with one oven rack placed 1/3 up from the bottom.  Line a large cookie sheet with parchment paper.

Sift together the flour, cocoa powder, instant espresso, baking powder, cinnamon, and salt. Set aside.

In an electric mixer on medium speed and paddle attachment, beat the butter, sugar, eggs, and vanilla until fluffy.  Until

Decrease the speed on the electric mixer to low and slowly add the dry ingredients until completely combined.  Cover the dough and refrigerate for 1 hour.

Shape dough into 1-inch balls.  Place the powdered sugar in a shallow bowl and roll each dough ball into the powdered sugar twice.

Place the rolled cookie dough on the prepared cookie sheet two inches apart from each other.

Baked the cookies until the tops are cracked but still soft for 10 minutes.  Caution, do not over bake.

Remove from the oven and rest on the cookie sheet for 5 minutes.  Move the cookies to a cooling rack.  Once they are completely cooked, place them in an airtight container.  Eat within 5 days or freeze for consumption at a later date.