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Adding caffeine to a classic cookie can only be a good thing where these Coffee Snickerdoodle Cookies are involved. Soft and chewy, just how a snickerdoodle ought to be. Still getting the classic cinnamon sugar treatment before baking, these end up with a great cosy coffee taste.
I really recommend these when you’re after a cosy bake that is ready in no time. These require no chilling and so can be made in under 30 minutes. These are also a great bake to make ahead as the dough can be chilled if need be. Just make sure the dough is nice and soft before rolling and baking. I love how easy these are to make, and so fun if doing it with family.
I will say one thing for these Snickerdoodles. The cream of tartar is a non-negotiable for the classic texture/chew. If you really can’t find any, sub for half and half baking powder and baking soda.
When adding the coffee, I just use a basic instant coffee powder. I only want a hint of coffee without it being overwhelming, but feel free to play about with different strength coffee to suit your taste! Decaf would work too if that’s your thing. One thing that goes without saying, these are totally best eaten whilst still warm.
I bake these Coffee Snickerdoodle Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Coffee Snickerdoodle Cookies
Ingredients
- 100 g Unsalted Butter Softened
- 75 g Granulated Sugar
- 50 g Light Brown Soft Sugar
- 1 tsp Vanilla Extract
- 150 g Plain Flour
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1 tbsp Milk
- 2 tsp Instant Coffee
- 1 tbsp Ground Cinnamon
- 2 tbsp Light Brown Soft Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2 large baking trays.
- In a large bowl/the bowl of a stand mixer combine the butter and both sugars on high for 3-5 minutes, until totally combined.
- Add the vanilla and combine again, before folding in the flour, cream of tartar and baking soda.
- Mix together the coffee and milk. Add into the dough and fold together until all combined and a cookie dough forms.
- Combine the cinnamon and sugar in a small bowl. Take tbsp sized scoops of the dough, roll into a ball, roll in the cinnamon sugar and place on the baking trays. Spread apart at least 2 inches.
- Press down each cookie a little before baking for 12-15 minutes, until golden brown at the edges. Let cool on a wire rack!
