In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt until well-combined. Set aside.

In a small bowl, dissolve the instant coffee granules into the vanilla extract. Stir until fully dissolved.

In a large bowl, cream the melted butter and brown sugar with an electric mixer until smooth. Add the egg and coffee mixture, mixing until incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

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

Preheat the oven to 350°F (175°C). Scoop dough and roll into balls, then roll in granulated sugar followed by powdered sugar.

Place the balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes or until crinkled and set.

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