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    The Life Jolie » Christmas/New Years Eve » Christmas Desserts » Coffee Snickerdoodle Cookies

    Coffee Snickerdoodle Cookies

    Published: Jan 7, 2022 · Modified: Aug 31, 2022 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe
    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!

    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!

    Try these other awesome cookie recipes: Chocolate Crinkles, Slice and Bake Cookies and Sour Cream Cookies.

    snickerdoodle cookie in a pile of other snickerdoodle cookies on a white platter.
    Jump to:
    • Coffee Snickerdoodle Recipe
    • Tips for making this coffee snickerdoodle recipe
    • Helpful Ingredient Information
    • Frequently asked questions about making this easy snickerdoodle cookie recipe
    • Related Cookie Recipes:
    • Coffee Snickerdoodle Cookies

    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.

    An overhead image of a square plate of snickerdoodle cookies next to a green towel and a cup of coffee.

    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.
    A cookie broken in half with one half stacked on top of the other revealing the inside of the cookie with a plate of cookies behind it.

    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!
    Cookies piled on a square plate with coffee and a green towel in the background.

    Helpful tools:

    1. Measuring cups
    2. Measuring spoons
    3. Mixing bowl
    4. Spatula
    5. Stand mixer or Hand mixer
    6. Sheet pan
    7. Silpat

    Related Cookie Recipes:

    • Easiest Chocolate Chip Cookies
    • No Bake S'mores Bar Recipe
    • Cinnamon Toast Crunch Bars
    • Italian Pizzelle Recipe

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

    A close up image focusing on a snickerdoodle cookie in a pile of other snickerdoodle cookies.

    Coffee Snickerdoodle Cookies

    Jessy Freimann
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 6 dozen

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.
    Tried this recipe?Let us know how it was!
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    Comments

    1. Dahn @savor the bests says

      October 31, 2016 at 12:12 pm

      This is a great twist on a traditional snickerdoodle, I'm going to have to give this a try. Coffee would compliment this very well, great idea.
      Reply
      • Jessy says

        November 02, 2016 at 4:22 pm

        Thank you- I hope you enjoy!
        Reply
    2. Beth (OMG! Yummy) says

      October 31, 2016 at 3:35 pm

      I love this switch to the recipe - my son just made traditional snickerdoodles and I forgot just how comforting eating a snickerdoodle can be. But if I can get a little caffeine pick me up and flavor with it - well I am all in!
      Reply
      • Jessy says

        November 02, 2016 at 4:21 pm

        I'm with you on the caffeine perk up! Enjoy!
        Reply
      • Jessy says

        November 02, 2016 at 4:21 pm

        I'm with you on the caffeine perk up! Enjoy!
        Reply
    3. Sharon says

      October 31, 2016 at 8:27 pm

      Omggg I love your unique take on the snickerdoodle! I am obsessed with desserts with coffee in them! And heck, even just coffee by itself. I cannot wait to make these! And you're so right...coffee is just a great perk of being an adult. So is drinking before noon but we won't spend too much time on that one...
      Reply
      • Jessy says

        November 02, 2016 at 4:21 pm

        Thank you! Me too- coffee makes everything better! And between you and I I'm all for that other perk!
        Reply
    4. The Food Hunter says

      November 01, 2016 at 11:02 am

      I love the idea of these...Pinning so I can make them soon.
      Reply
      • Jessy says

        November 02, 2016 at 4:19 pm

        Thank you- I hope you love them!
        Reply
    5. Kate says

      November 01, 2016 at 11:03 am

      I need to try snickerdoodles! Especially these coffee ones.
      Reply
      • Jessy says

        November 02, 2016 at 4:19 pm

        I hope you enjoy them!
        Reply
    6. Sandy says

      September 12, 2019 at 10:58 pm

      Is there an adjustment for high altitude. I made these and they spread out flat instead of being rounded.
      Reply
      • Jessy Freimann says

        September 15, 2019 at 4:38 pm

        Hi Sandy- I'm sorry to hear that. High altitude baking is tricky (baking in general can be so touch-and-go since the tiniest variations can affect the chemistry tremendously. To prevent spreading you can try slightly reducing the butter and sugar (this will probably require a little trial and error but maybe start by reducing by a couple tablespoons-1/4 cup and go from there). Another option would be that you could also add a few more Tablespoons of flour to the dough. You might also try refrigerating the dough before rolling and baking. Good luck and please let me know how it goes.
        Reply

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