What a perfect thing to do on a fall day – bake! These kicked up snickerdoodles were inspired by one of our customers, Katrina Harmon. The addition of coffee to the sugar and cinnamon coating is a perfect update to this cookie you probably loved as a kid. The recipe is quick and easy to make, and they disappear quickly!
Makes 24-30 cookies:
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoons cinnamon
2 Tablespoons fresh, finely ground coffee (we picked our “Sunriser” blend)
Preheat oven to 375°F.
Combine flour, cream of tartar, baking soda and salt in large bowl, mix to combine, then set aside. In electric mixing bowl, combine butter, sugar and eggs, and beat on medium speed until light and fluffy. Once mixed, add mixed dry ingredients to butter mixture in 3rds, mixing each time on low speed to incorporate.
Mix coating sugar, cinnamon, and finely ground coffee (espresso grind) in medium bowl.
Using a small 1-1.5” ice cream scoop, scoop one cookie at a time, dropping into the sugar, cinnamon, coffee coating mixture. Gently roll each cookie to coat all sides, then place on ungreased, lined cookie sheet. Be sure to space in between cookies to allow room for expansion while baking, about 8 per tray. (You will need about 3 trays total for full recipe.)
Bake approximately 12 mins until light golden brown.
We hope you enjoy!