Cappuccino Snickerdoodles |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Heat oven to 350. 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 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.
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