Chocolate-Coffee flavored cookies rolled in Kahlua sugar, and baked to a chewy perfection. This just may be your new favorite cookie!
Kahlua Crinkles? Never heard of them.
Well… I have been counting down the days until I got to share these perfect little cookies with you all! Then you can share my excitement!!
You know they sound yummy!
What’s not to love? Two of my favorite things, coffee and chocolate, in a sweet little crinkle cookie!
I came upon this recipe while browsing Culinary Adventures with Camilla. This blog was my Secret Recipe Club assignment for this month. Camilla is the fearless leader of our recipe group, and this is the first time in two years that I have been assigned her blog to cook from. To say that Camilla’s blog is named perfectly is an understatement. Adventurous cooking and baking is what Cam does best! At her place you will find meals from every nook and cranny around the world, using ingredients I have, many times, never heard of! (i.e. Pickled Moose Melons?!?!) She urges her readers to “cook outside the box” — buy foods and herbs you have never used and prepare something new and different. My cooking style is not nearly as adventurous as Cam’s, but urging our children to try new foods, and not be afraid to eat something “because it looks weird” is something we have in common. Camilla is proud of her three boys, one being her hubby, and has lead a very adventurous life indeed.
I chose her recipe for Coffee Liqueur Crinkles for Santa to bake for you today. I know I will be trying her Blueberry Lemonade in the not so distant future, and you just have to go read the post she did on the Artisan Pasta Class she took where she made Tequila Sunrise Tortellini and Ravioli.
These cookies, that I am calling Kahlua Crinkles, turned out so well! My hubby kept snitching them off the cookie sheet, I am surprised I ever had any to photograph!
Every year at Christmastime, I make a big batch of Homemade Kahlua. My recipe makes about a gallon of it, I share some with family and friends, and fill up our container to use throughout the year.
You never know when you will get a hankering for a White Russian Cocktail, am I right?
Camilla’s recipe called for Espresso Powder. It isn’t anything that I have ever purchased before, but something that I wished I had many times while baking. I jumped on Amazon and ordered myself a container of it. (Side note: love my Amazon Prime account – less than 48 hours later my espresso powder was on my porch!)
Sure, you could roll these in powdered sugar, like traditional crinkle cookies, but Camilla had used regular sugar and it got me to thinking about flavoring the sugar with the Kahlua, too. I have Flavored Sugars with Extracts in the past, why not Kahlua? It worked so well, and gave the cookies even more of that delicious Kahlua taste! Cookies + Booze? = YEP!
MOCHA CHOCOLATE CHIP ICEBOX CAKE – Decadent is the word for this chocolate chip icebox cake. Layers of chocolate chip cookies and a mousse flavored with cocoa and a touch of Kahlua.
We love the flavor of Kahlua! Here are some more recipes with Kahlua in them!
- S’more Banana Bread with Kahlua Carmelized Bananas
- Mocha Chocolate Chip Icebox Cake
- White Russian Cocktail
- Kahlua Mini Cheesecakes
- Salted Caramel Kahlua Layer Shot
- Bootleg Black Gold Whiskey Cocktail
Ready for the recipe? I bet you are!
Kahlua Crinkles
Coffee flavored cookies rolled in Kahlua sugar, and baked to a chewy perfection. This just may be your new favorite cookie!
Ingredients
For the Cookie Dough:
- 1 cup sugar
- 1 2/3 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 cup butter (one stick)
- 2 eggs
- 2 teaspoons instant espresso powder
- 1 teaspoon coffee extract
- 2 Teaspoons Kahlua
For the Kahlua Sugar:
- 1/2 cup granulated sugar
- 2 teaspoons Kahlua
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
To prepare Kahlua sugar: in a small bowl with a fork mix Kahlua into granulated sugar until incorporated. Set aside.
To make cookies: In a medium sized bowl whisk together flour, cocoa powder, baking powder and espresso powder, set aside. In your mixing bowl, cream together the butter, sugar, coffee extract, and Kahlua for about 4 minutes. Mixture will be light and fluffy. Add eggs, one at a time, beat until incorporated. Gradually fold in flour mixture until well combined.
Scoop out Tablespoon sized portions of dough, roll into a ball, roll in Kahlua sugar, and place on parchment lined cookie sheet.
Bake cookies for 10-12 minutes. Tops will be cracked and cookies will be puffy. Cool on rack. Enjoy!
Notes
Adapted from Culinary Adventures with Camilla -- I amped up the coffee flavoring, and made a Kahlua Sugar to roll the cookies in.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 45mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Kate says
Oh yes, anything with kahlua is on my list! These look lovely and I am certain are delicious. I will be trying these out soon.
Camilla @ Culinary Adventures says
Ahhhh…thanks for the wonderful post and kind words. I love your adaptations. Kahlua sugar?? Genius.
Tracy | Pale Yellow says
These look so good for Christmas, I love Kahlu. Espresso powder is a fantastic ingredient, I am sure you will use it again and again. I think a little pinch is fantastic in all things chocolate.
Stephanie says
Just dropping in from group C to tell you how wonderful these look. I love kahlua and these found great for my next gathering. Wonderful SRC post.
Julie says
Beautiful cookies. Love the flavors. Great SRC choice.
Renee @ReneesKitchenAdventures says
You had me at Kahlua! Love, love, love this!
Linda @ 2 Cookin' Mamas says
Yes! Coffee, kahlua + chocolate – now that’s what I call heaven! I What a great combination of some of my favorite things. And adding the kahlua sugar – brilliant! Pinning to make as soon as possible!
Jean says
What beautiful pictures.
Patricia @ ButterYum says
Pinning this one for sure – looks amazing!
Robin says
I would love to make these. Does the butter need to be softened
Michaela Kenkel says
Did I leave that out? I’m sorry. Yes. Much easier to work with when it’s softened.
Dawn says
Kahlua Cookies? Oh my! These cookies look scrumptious. I could eat 12 in one sitting
Mark lewis says
They are so delicious! We just made them.
I also added a drop of Nutella on a few of them …Thanks for sharing this recipe 🙂
Mark
Michaela Kenkel says
I am so happy that you liked them, Mark!
Samantha says
Is the butter unsalted or salted?
Michaela Kenkel says
I have made them both ways. I prefer unsalted.
Michelle Cormier says
Where did you find coffee extract?
Michaela Kenkel says
I am pretty sure I bought it at Hobby Lobby in the baking aisle. They have the LorAnn oils one. You can also purchase it on Amazon!
Tina says
Can you bake cookies and then freeze them? If can….how long can they last frozen?
Thank you
Michaela Kenkel says
For sure! Just make sure to seal them in an airtight bag. I typically do two bags to seal them even more. They will last nicely for a couple of months!
Karin says
I’ve been making Kahlua for years. Okay…for decades. Yes I’m that old! These cookies look awesome and they are now on my Christmas cookie list. Now…how about a recipe for Kahlua fudge?
Michaela Kenkel says
What a BRILLIANT IDEA!! I am adding that to my “must create list!”
Julia says
Today’s my boyfriend’s birthday, so I tried making them and thought they’d be amazing but sadly it seems like converting the ingredients to grams kind of did something to the recipe – the dough was incredibly soft and I wasn’t able to form balls with it. Had to put it in the freezer for like 20min. Which worked but after baking they weren’t cracked and rather dry 🙁
Will try it again after purchasing measuring cups!
Michaela Kenkel says
Sorry about that!! I hope that when the measurements are more exact you will get the desired outcome! <3
CJ says
Hi, sorry if you mentioned this already, but do you use plain flour or self raising?
Michaela Kenkel says
Just all-purpose flour 🙂