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Mocha Crinkle Cookies

  • Cooking time10 min
  • Prep time15 min
  • ServingsMakes 60 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 cup instant coffee granules
  • 2 Tbsp. skim milk
  • 1/2 cup icing sugar
Calories70.00
Total Fat3.50 g
Saturated Fat1.000 g
Trans Fat3.500 g
Cholesterol5 mg
Sodium70 mg
Total Carbs9.00 g
Dietary Fiber0.0 g
Sugars5.00 g
Protein1.00 g
Calcium7 mg
Iron0.00 mg
Potassium32.000 mg
Omega-30.20 g
Omega-60.50 g

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture into dough. Drop by tablespoonfuls into icing sugar; roll to generously coat. Arrange on ungreased cookie sheets.
  3. Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely.