Coffee-Infused Snickerdoodles
Soft, cinnamon-sugar cookies with a rich coffee twist. Perfect for dessert, breakfast, or pretending you’re only eating "one more."
Ingredients
- 2 ¾ cups all-purpose flour because structure matters
- 2 tsp cream of tartar for that signature tang
- 1 tsp baking soda helps them rise
- ½ tsp salt balances sweetness
- 1 cup butter softened
- 1 ½ cups granulated sugar for the perfect sweetness
- 2 eggs binds everything together
- 1 tbsp instant espresso powder the magic ingredient
- 1 tsp vanilla extract adds depth
- ¼ cup sugar + 1 tbsp cinnamon + 1 tsp espresso powder for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, cream of tartar, baking soda, and salt in a bowl. Set aside.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs, vanilla extract, and espresso powder. Mix until combined.
- Gradually add dry ingredients, stirring until fully incorporated.
- Mix sugar, cinnamon, and espresso powder in a separate bowl for rolling.
- Scoop dough into 1-inch balls and roll in the sugar mixture.
- Place on a baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes or until the edges are lightly golden.
- Cool before inhaling the entire tray.
Notes
Nutritional Values (Per Serving)
- Calories: ~140
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Iron: 4%
- Calcium: 3%
- Potassium: 2%
- Magnesium: 2%
- Folate: 3%
Additional Notes/Tips
- Use dark roast espresso powder for a stronger coffee punch.
- Chill the dough for 30 minutes if you want thicker cookies.
- Store in an airtight container for up to 5 days (as if they’ll last that long).
- Want an extra kick? Add ½ teaspoon of cinnamon to the dough.