Delight in these soft and flavorful mocha cinnamon cookies, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Use room temperature butter for easier mixing.
Add the instant coffee granules, ground cinnamon, and baking soda to the mixture and blend well.
Dissolve the coffee granules in a teaspoon of hot water for a more intense flavor.
Mix in the vanilla yogurt until fully combined.
Ensure the yogurt is well mixed to avoid lumps.
Gradually add the flour, mixing until a soft dough forms.
Mix in small batches to prevent overworking the dough.
Scoop dough by teaspoons, roll into balls, and coat in granulated sugar.
Chill the dough for easier handling if it feels sticky.
Place the sugar-coated balls on an ungreased cookie sheet, spacing them 2 inches apart.
Use parchment paper for easier cleanup.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm.
Avoid overbaking to keep the cookies soft.
Transfer the cookies to a wire rack to cool completely before serving.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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