Cappuccino Snickerdoodles Recipes

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CAPPUCCINO SNICKERDOODLES



Cappuccino Snickerdoodles image

The traditional cinnamon-coated snickerdoodles 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. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 33m

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 10

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 unsifted butter, softened
1 3/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

Steps:

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

Nutrition Facts : Calories 162.7, Fat 7.1, SaturatedFat 4.3, Cholesterol 32.5, Sodium 118, Carbohydrate 23.2, Fiber 0.5, Sugar 12.6, Protein 1.9

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