Cappuccino Crinkles

img_3919Looking for a new cookie recipe, I came across this one in Better Homes & Gardens Bars & Cookies recipe book.  Since I didn’t have any yogurt, I substituted sour cream. What I can tell you is that Randy and I ate so many of them as they cane out of the oven that I am having to make another batch tomorrow for the event which I was suppose to take them to. They are a great cookie and you will not be disappointed in the coffee-chocolate flavor.

1/3 cup butter, softened

1 cup light brown sugar, packed

2/3 cup unsweetened cocoa powder

1 tables instant coffee crystals

1 teas baking soda

1 teas ground cinnamon

2 egg whites

1/3 cup vanilla or plain yogurt (I used sour cream)

1 1/2 cup flour

1 teas vanilla extract

1/2 cup granulated sugar

In a large bowl, beat butter with mixer on medium for 30 seconds. Add the brown sugar, cocoa, coffee crystals baking soda and cinnamon. Beat until combined.

Beat in egg whites and yogurt and vanilla extract. Beat in as much flour as you can with the mixer. If it gets to thick, use wooden spoon to mix in any remaining flour.

Place the granulated sugar in a bowl. Drop dough by heaping teaspoons (I used the middle size cookie scoop)  into sugar and roll into balls. Roll again in sugar. Place balls 2″ apart on an ungreased cookie sheet.

Bake in a preheated 350 oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and cool. Makes about32 cookies.

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