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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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Adapted from /2009/11/02/espresso-crinkle-cookies/ Ingredients:
2.5 oz (1/3 cup) butter, softened |
1 cup packed brown sugar |
1 tbsp vanilla |
2/3 cup unsweetened dark cocoa powder |
1 tablespoon instant espresso powder |
1 teaspoon baking soda |
1/4 cup (about 2) egg whites |
1/3 cup fat free sour cream or yogurt |
1 1/2 cups all-purpose flour |
1/2 cup powdered sugar (you won't use it all but it's helpful to have more!) |
Directions:
1. Heat oven to 350F, line baking sheets with parchment.
2. Cream butter and brown sugar in a large bowl.
3. Add vanilla, cocoa powder, espresso powder and baking soda and beat until well combined.
4. Mix in egg whites and sour cream until combined.
5. By hand, stir in the flour.
6. Place powdered sugar in a shallow dish.
7. Drop balls of dough into sugar, and roll into balls.
8. Place coated balls 2 apart on sheets.
9. Bake for 8 to 10 minutes or until edges are firm. Cool for 5 minutes on sheets, then move cookies to wire racks and cool.
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