Cappuccino Crinkles
1/3 cup butter, no substitutes, softened
1 cup packed brown sugar
2/3 cup cocoa
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 sugar
Preheat oven to 350. In bowl, beat butter with mixer on medium-high for 30 seconds. Add brown sugar, cocoa, coffee granules, baking soda and cinnamon, beat until combined. Beat in egg whites and yogurt until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Place sugar into another bowl. Drop dough by heaping teaspoonfuls into sugar. Roll into balls. Roll again in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are firm. Transfer cookies to wire rack. Cool.
Makes 32 cookies.
Make-Ahead Tip:
Place in layers separated by waxed paper in airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.