Cappuccino Snickerdoodles

The traditional cinnamon-coated snickerdoodle gets a snappy update with a dose of coffee added to the dough. Bake these cookies just until the edges are golden brown, so the center is soft and slightly chewy.

4 teaspoons instant coffee granules
3 cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

1. Heat oven to 350°F. Line baking sheets with parchment paper. Combine coffee granules and 1 tablespoon water until coffee dissolves.

2. Whisk flour, cream of tartar, baking soda and salt in medium bowl. Beat butter and 1 1/2 cups of the sugar in large bowl at medium speed 1 minute or until smooth. Beat in eggs, dissolved coffee and vanilla until blended. At low speed, beat in flour mixture until smooth dough forms.

3. Combine remaining 1/4 cup sugar and cinnamon in small bowl. Roll 2 tablespoons of dough per cookie between hands into 1 1/2-inch ball; roll each ball in cinnamon sugar. Place 2 1/2 inches apart on baking sheets.

4. Bake 15 to 18 minutes or until centers feel soft when lightly touched and edges feel firm. Cool on pan on wire rack 5 minutes. Place cookies on rack; cool completely.

28 cookies

PER COOKIE: 160 calories, 7 g total fat (4.5 g saturated fat), 2 g protein, 22.5 g carbohydrate, 35 mg cholesterol, 70 mg sodium, 1 g fiber

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