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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cappuccino Crinkles

Makes: 32 servings
Prep 15 mins Bake 350°F 8 mins
Cappuccino Crinkles
Ingredients
  • 1/3  cup  butter (no substitutes), softened
  • 1  cup  packed brown sugar
  • 2/3  cup  unsweetened cocoa powder
  • 1  tablespoon  instant coffee granules
  • 1  teaspoon  baking soda
  • 1  teaspoon  ground cinnamon
  • 2  egg whites
  • 1/3  cup  vanilla yogurt
  • 1 1/2  cups  all-purpose flour
  • 1/4  cup  granulated sugar
Directions

1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.

From the Test Kitchen
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nutrition Facts (Cappuccino Crinkles)
  • Servings Per Recipe 32,
  • cal. (kcal) 82,
  • Fat, total (g) 2,
  • chol. (mg) 6,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • pro. (g) 1,
  • vit. A (RE) 21,
  • sodium (mg) 68,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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