This Coffee Snickerdoodle Cookies recipe is a delicious and easy twist on traditional Snickerdoodle cookies. Soft and chewy with the spicy-sweet flavors of cinnamon and sugar with the zing of coffee, these are a delicious addition to any holiday cookie platter and simple enough to make without needing a special occasion!
Coffee Snickerdoodle Recipe
Snickerdoodles have been a long-time favorite of mine. Something about the chewy, cinnamon-sugary flavor gets me every single time and I cannot get enough. I have fond memories of enjoying many of these throughout my childhood with a cold glass of milk. They were an often available dessert and always a welcome surprise in my lunch box.
And now here I am. A grown woman who still loves a good Snickerdoodle, though I can't say the same about milk (not my fav). But I am happy to trade milk for coffee. Call it a perk of being an adult. I mean, although Adulting comes with freedom, it also comes with lame things like paying bills and being responsible. So I think we kind of deserve coffee, right?
So one day, over my morning coffee, I was pondering life and I got to thinking, wouldn't it be lovely if Snickerdoodles got a little adult twist? And since I couldn't bring myself to add wine to my Snickerdoodle cookie recipe (I know guys. I love wine too but I gotta draw the line somewhere!) coffee seemed like an excellent addition. Boy was I right! They have that deliciously spicy-sweet flavor from the cinnamon and sugar but with zing of the coffee to give it a more sophisticated flavor.
Tips for making this coffee snickerdoodle recipe
- I opted for instant coffee because it seemed a little easier to control- Feel free to tinker with the amount that you use. The people who tasted mine gave a wide range of opinions based on how strong they like their coffee flavor. Two-three tablespoons was just the right amount for me.
- Mine sometimes flatten a bit- to prevent this you can chill your dough for an hour to overnight.
- Line your pans for easier clean up!
Helpful Ingredient Information
- Coffee: For this I used instant coffee- instant espresso works as well, it's just stronger. Speaking of the type of coffee, I went with decaffeinated. I love me a little caffeine here and there but with two little gals who love tasting all my confections, I felt it best keep these sans caffeine. If you'd prefer to have more of a jolt in yours, by all means have at it and go with regular instant coffee!
- Fat: My fat of choice for this is butter. Soften it a bit for easiest mixing.
- Don't forget: Cream of tarter! This not only acts a a leavener but it adds the slightly tangy flavor that is unique to snickerdoodles.
Frequently asked questions about making this easy snickerdoodle cookie recipe
- Can I freeze these? Yes, kist be sure to cool completely after baking and wrap them well.
- How long do these last? They last for a week in an airtight container at room temperature. Place a slice of bread in the container to help them maintain the chewy texture.
- What is the difference between a Snickerdoodle and a sugar cookie? Snickerdoodles generally include cream of tartar as an ingredient.
- Do I need cream of tartar for snickerdoodles? I say yes. That said, I’ve heard you can remove both cream of tartar and baking soda and replace them with 2 teaspoons of baking powder, but since I’ve never personally tried this, I can’t guarantee how they will turn out.
- Will kids like these cookies? My kids think they’re awesome and I agree!
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This Coffee Snickerdoodles recipe is a delicious and easy twist on traditional Snickerdoodle cookies. Soft and chewy with the spicy-sweet flavors of cinnamon and sugar with the zing of coffee, these are a delicious addition to any holiday cookie platter and simple enough to make without needing a special occasion!
- 1 cup butter, softened (2 sticks)
- 1 ½ cups + 2 Tablespoons sugar, divided
- 2 large eggs
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 Tablespoons instant coffee (this is subtle. if you want a stronger coffee flavor, add an additional Tablespoon)
- 2 teaspoons ground cinnamon
Preheat the oven to 400 degrees and line a sheet pan with parchment or a silicone baking mat. Set aside.
In a large bowl mix butter, 1 ½ cups of sugar and eggs until well combined.
In another bowl whisk together flour, cream of tartar, baking soda, salt and instant coffee.
Add the dry ingredients to the wet ingredients and stir to combine.
In a small bowl combine remaining sugar and cinnamon and mix them well. Chill for at least an hour to overnight.
Roll the dough into 1 inch bowls and roll them in the cinnamon sugar mixture to cover them so that they're lightly coated.
Bake on the lined pan for 8-10 minutes. Serve warm or cooled.
These can be stored on your kitchen counter in an airtight container. I like to add a slice of bread to help them stay soft and chewy.