Espresso Snickerdoodle

Indulge in the Richness of Espresso Snickerdoodle Cookies

If you’re looking to impress your friends and family with a delightful twist on a classic cookie, then look no further than the Espresso Snickerdoodle! This recipe brings together the comforting, nostalgic flavors of snickerdoodle cookies while infusing them with the rich, robust taste of espresso. Perfect for coffee lovers and dessert enthusiasts alike, these cookies are ideal for any occasion, whether it’s a cozy afternoon treat or a festive gathering.

As we transition into a season filled with festivities and gatherings, having a standout dessert recipe in your back pocket is essential. These Espresso Snickerdoodles are not just cookies; they’re an experience, combining the warmth of cinnamon and sugar with the depth of espresso that will make you savor every bite. Plus, the hint of cocoa powder gives them an added layer of richness, making these cookies perfect for satisfying your sweet tooth.

Ingredients You'll Need Before we dive into the baking, let’s gather our ingredients: water, espresso powder, butter, sugar, sugar, cream of tartar, baking soda, salt, egg, vanilla, cocoa powder, all-purpose flower, and ground cinnamon.

Step-by-Step Instructions

Combine Espresso and Water: Start by mixing the water and espresso powder in a small bowl. This mixture will play a crucial role in infusing your cookies with coffee flavor.

Cream the Butter and Sugars: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key to the texture of your cookies.

Incorporate the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and the espresso mixture until fully combined.

Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cocoa powder until well-combined.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, being careful to scrape down the sides of the bowl to ensure everything is mixed evenly.

Chill the Dough: Cover the dough and refrigerate for 2-4 hours, allowing it to firm up for better handling.

Preheat and Prepare: When you're ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Prepare the Cinnamon-Sugar Topping: In a small bowl, mix together the sugar and cinnamon for rolling.

Form Cookies: Roll the chilled dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture before placing them on the baking sheet.

Bake to Perfection: Bake for 10-12 minutes, keeping an eye out for the beautiful cracks that will form on the surface, signaling they’re done.

Cool and Enjoy: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. Store in an airtight container and enjoy them over the next week!

The combination of cocoa and espresso gives these cookies a rich and indulgent flavor, while the classic cinnamon-sugar topping adds a delightful sweetness. Expect a soft, chewy interior that contrasts beautifully with a lightly crisp exterior. The marriage of coffee and cookie flavors creates a wonderful balance, making each bite a mini celebration.

These Espresso Snickerdoodle cookies are best enjoyed with a hot cup of coffee or a bold espresso. They’re also delightful alongside a scoop of vanilla ice cream for a decadent dessert experience, or try pairing them with a glass of milk for that classic cookie moment.

Don’t miss out on the chance to tantalize your taste buds and impress your loved ones with these Espresso Snickerdoodle cookies. With their inviting flavors and delightful textures, they are bound to be a hit! So, gather your ingredients, roll up your sleeves, and embark on this delicious baking adventure. Trust me, once you try these cookies, they will quickly become a favorite in your recipe collection. Happy baking!

Espresso Snickerdoodle

Ingredients

-          3 tablespoons water

-          2 tablespoons espresso powder

-          ½ cup butter softened

-          ¾ cup granulated sugar

-          ¾ cup brown sugar

-          1 teaspoon cream of tartar

-          ½ teaspoon baking soda

-          ½ teaspoon salt

-          2 eggs

-          2 teaspoons vanilla

-          ½ cup cocoa powder

-          2 ¼ cup flour

Topping:

-          ¼ cup sugar

-          2 teaspoons cinnamon

Instructions

1. Start off by mixing water and espresso in a small bowl. Then, in a stand mixer, cream together the butter and sugars. Next, add the eggs one at a time, followed by the vanilla and the espresso/water. In a separate bowl, mix together the flour, baking soda, cream of tartar, salt, and cocoa powder.

2. Gradually add the dry ingredients to the wet mixture, and don't forget to scrape down the sides of the bowl as needed.

3. Pop the dough in the fridge for 2-4 hours until it's nice and firm.

4. When you're all set to bake, preheat your oven to 350F and get two baking sheets lined with parchment paper.

5. Mix together cinnamon and sugar in a small bowl, then roll 1-inch balls of dough in the mixture before placing them on the cookie sheet.

6. Bake for 10-12 minutes, keeping an eye out for those lovely cracks that will appear on the surface of the cookies.

7. Once they're done baking, give your cookies some time to cool, and then feel free to store them in an airtight container for up to a week. Enjoy!