Coffee Snickerdoodles

01000011 01101111 01100110 01100110 01100101 01100101 00100000 01010011 01101110 01101001 01100011 01101011 01100101 01110010 01100100 01101111 01101111 01100100 01101100 01100101 01110011

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.

Related Posts Plugin for WordPress, Blogger...
Pink Lemonade Green Tea Shortbread Cookies
Browned Butter Blackberry Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

    • 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!

  1. Pingback: The Great Food Blogger Cookie Swap 2012 Recipe Roundup Part 2 | the little kitchen

  2. Pingback: Red Velvet Snickerdoodles | elena stankovich