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Cappuccino Snickerdoodles

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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.”
READY IN:
33mins
SERVES:
28
YIELD:
28 cookies
UNITS:
US

Ingredients Nutrition

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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