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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.”
28 cookies

Ingredients Nutrition


  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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