In a large mixing bowl, whisk together 1 ¾ cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly combined.

In a small bowl, combine 2 tablespoons of instant coffee granules with 2 teaspoons of vanilla extract and stir until the coffee granules dissolve.

In a separate large bowl, beat together ½ cup of melted unsalted butter and 1 cup of brown sugar using a hand mixer until smooth. Add in one large egg and the dissolved coffee mixture, mixing until fully combined.

Gradually add the dry ingredients into the wet ingredients and mix gently until just combined.

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

Scoop out small portions and roll them into balls, then roll each ball in granulated sugar followed by powdered sugar.

Place the coated cookie dough balls on a baking sheet, spacing them about two inches apart. Bake in the preheated oven for 10-12 minutes.

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