Espresso Crinkle Cookies

I know it is a bit early, but I need to get the set list ready for my Christmas cookie give aways. I usually have a couple of cookies that are the usual, but I also like to throw in a couple of new cookies in the batch. I found this recipe a magazine a while ago and I have been waiting to make them.
The dough for these cookies took just a couple minutes to throw together. They are so simple to make. Perfect for making large batches.

Espresso Crinkle Cookies
(adapted from a recipe from Better Homes & Gardens)

1/3 cup butter (softened)
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon espresso powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 egg whites
1/3 cup low-fat yogurt
1 1/2 cup all-purpose flour
1/4 cup granulated sugar (or confectioners’ sugar – whichever you prefer – I used granulated)

Heat oven to 350.  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.
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 a cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

{Espresso Crinkle Cookies}