Coffee Snickerdoodle Cookies
Classic soft and chewy Snickerdoodle cookies, with a caffeinated twist! These happen to be egg free, making them easily veganised by using vegan milk/butter. This only makes a small batch, but is easily doubled if feeding a crowd. No chill required. Cinnamon sugar dusting so necessary for the best outcome, as is eating whilst still warm!
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Servings: 10
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!