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!
Coffee Snickerdoodle Cookies
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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?
I personally enjoy a single cup each morning. Preferably hazelnut with cream and way too much sugar. It’s comfort in a cup and it warms me and wakes me up. 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 tablespoons was just the right amount for me.
- 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!
- Line your pans for easier clean up!
Frequently asked questions about making this easy snickerdoodle recipe with coffee
- Can I freeze these? Yes, just 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 their chewy texture.
- What is the difference between a Snickerdoodle and a sugar cookie? Snickerdoodles generally include cream of tartar as an ingredient- it provides a unique flavor and chewy texture.
- 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 1/2 cups + 2 Tablespoons sugar, divided
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 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
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Preheat the oven to 400 degrees and line a sheet pan with parchment or a silicone baking mat. Set aside.
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In a large bowl mix butter, 1 1/2 cups of sugar and eggs until well combined.
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In another bowl whisk together flour, cream of tartar, baking soda, salt and instant coffee.
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Add the dry ingredients to the wet ingredients and stir to combine.
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In a small bowl combine remaining sugar and cinnamon and mix them well.
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Roll the dough into 1 inch bowls and roll them in the cinnamon sugar mixture to cover them so that they're lightly coated.
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Bake on the lined pan for 8-10 minutes. Serve warm or cooled.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Other great Christmas Cookie recipes are:
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13 Comments
Dahn @savor the bests
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.Jessy
November 2, 2016 at 4:22 pm Thank you- I hope you enjoy!Beth (OMG! Yummy)
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!Jessy
November 2, 2016 at 4:21 pm I'm with you on the caffeine perk up! Enjoy!Jessy
November 2, 2016 at 4:21 pm I'm with you on the caffeine perk up! Enjoy!Sharon
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... Sharon recently posted...Cranberry Cookies with White Chocolate DrizzleJessy
November 2, 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!The Food Hunter
November 1, 2016 at 11:02 am I love the idea of these...Pinning so I can make them soon.Jessy
November 2, 2016 at 4:19 pm Thank you- I hope you love them!Kate
November 1, 2016 at 11:03 am I need to try snickerdoodles! Especially these coffee ones.Jessy
November 2, 2016 at 4:19 pm I hope you enjoy them!Sandy
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.Jessy Freimann
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.