12. 12. 2012

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This year I participated in the second annual Great Food Blogger Cookie Swap. It was really stressful! And fun. But mostly stressful!

I’m always hesitant to send cookies through the mail because I’m very forgetful and sometimes a nut or bolt falls off into the package. So embarrassing! I constantly worry: “Did I forget to include the recipe?” “Are the cookies even IN the package?” “Where did the screw on the side of my neck go???”

Also, since I can’t taste the cookies I make, it’s a total guess if the recipe is good enough to send to three amazing food bloggers. And that’s stressful.

But fun! I’m a robot with a lot of emotions.

It’s all worth it though, to receive three packages of AMAZING (I wish I could capitalize capitalized letters to prove my point) cookies from other food bloggers: Cherry Walnut Oatmeal Cookies from Kettler Cuisine, Spicy Molasses Cookies from La Aguacate, and Candy Cane Macaroons from Mother Thyme.

I cannot emphasize how utterly amazing all three of these cookies were. For real. Mine pale in comparison. I’m definitely making all of these recipes soon. I’m afraid I’m addicted.

And I got to send cookies to three stunning bloggers as well! Check out Katie’s Cucina, The Mexigarian, and Food Ramblings!

Coffee Snickerdoodles
makes 4 dozen
adapted from allrecipes and inspired by The Kitchen is My Playground

1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups + 3 tbsp  granulated sugar
2 eggs
2 tsp vanilla extract
2-3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tbsp instant coffee
3 tsp ground cinnamon

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. Grind the instant coffee into powder. I put it in a plastic bag and smashed it to smithereens with the smooth side of a meat mallet. Set the powder aside.

3. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar. Add eggs, one at a time. Stir in vanilla extract.

4. In a medium-sized bowl, whisk together flour, cream of tartar, baking soda, salt, and instant coffee powder. Add the flour mixture to the butter mixture, mixing until just combined.

5. In a small bowl, combine remaining 3 tablespoons of sugar and the ground cinnamon. Roll the cookie dough into tablespoon-sized balls and completely coat the cookies in the cinnamon-sugar mixture.

6. Place on the cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or until set. Let set on the cookie sheet for a few minutes before transferring to a wire rack to cool.

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11 Responses to “Coffee Snickerdoodles”

  1. Grace Jones says:

    These sound amazing!!! 2 of my favorites- coffee and snickerdoodles!!

  2. Laura says:

    Oh man. These look so good. I love snickerdoodles. I love coffee. I need to make these.

  3. These were delicious! Thanks for sending them my way :)

  4. Laurie says:

    Could I use espresso powder instead of instant coffee, or would that be too strong?

    • Cybidon says:

      I think it’s personal preference. I don’t drink coffee so the flavor was really strong to me but a friend who drinks coffee every day couldn’t pick out the coffee flavor. I say go for it!

  5. marla says:

    Love this recipe! Will be linking back to this in my upcoming post :)

  6. oksana says:

    made them and they were AMAZING! thank you!

  7. […] Red Velvet Snickerdoodles makes 5 dozen (feel free to halve this recipe, but I promise even 5 dozen won’t be around for long) adapted from Coffee Snickerdoodles […]

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