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!
Related Cookie Recipes:
Coffee Snickerdoodle Cookies
- 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.