In a medium mixing bowl, whisk together all-purpose flour, ground cinnamon, baking powder, and a pinch of salt until well combined.

In a small bowl, mix instant coffee granules with vanilla extract until the coffee granules dissolve completely.

In a large mixing bowl, beat together melted unsalted butter and brown sugar until smooth and creamy. Add the egg and the prepared coffee mixture, mixing until combined.

Gradually add dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

Cover the dough with plastic wrap and refrigerate for about 30 minutes.

Once chilled, scoop out portions of the dough and roll them into balls, about 1 inch in diameter. Roll each ball in granulated sugar, then in powdered sugar.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and space the dough balls 2 inches apart on the sheet.

Bake in the preheated oven for 10 to 12 minutes, or until the tops are crinkled and the cookies appear slightly set.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.