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Snickerdoodle Cookies with Espresso Cinnamon Sprinkles

moka coffee pot
Soft and chewy snickerdoodles meet the boldness of espresso cinnamon sprinkles, creating a cookie that satisfies cravings and fuels energy.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 190 kcal

Ingredients
  

For the Cookies:

  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt

For the Espresso Cinnamon Sprinkles:

  • 2 tbsp ground espresso
  • ¼ cup granulated sugar
  • 1 tbsp cinnamon

Instructions
 

  • Preheat the Oven: Set the oven to 375°F (190°C) and line baking sheets with parchment paper.
  • Cream Butter and Sugar: Beat the butter and granulated sugar until fluffy. Add eggs and vanilla, mixing until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add to the wet mixture.
  • Prepare Espresso Cinnamon Sprinkles: Mix espresso, sugar, and cinnamon in a small bowl until evenly combined.
  • Shape the Dough: Roll dough into 1-inch balls and coat them generously with the espresso-cinnamon mixture.
  • Bake: Place coated balls on baking sheets 2 inches apart. Bake for 8 to 10 minutes until edges turn golden.
  • Cool: Allow cookies to cool on the sheets for 5 minutes, then transfer to a wire rack.

Notes

Nutritional Values (Per Serving)

  • Calories: 190 kcal
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Iron: 5%
  • Magnesium: 4%
  • Potassium: 3%
  • Vitamin B6: 2%
  • Calcium: 4%

Additional Notes/Tips

  • Chill the dough for 20 minutes for thicker cookies.
  • Add a pinch of cayenne to the topping if you like a spicy kick.
  • Serve warm with a cold brew for maximum indulgence.