Coffee Snickerdoodles
18 Jun
I can only imagine the look on Kate’s face when she gets my post each month. She probably rolls her eyes and says, “What has that girl done this time?”. And, once again, she’s right. I never used to be like this – changing recipes, mixing things up – but I suppose it comes with *yikes* age. Ok, I’m not that old, but I’ve become a much more confident baker over the past year and I guess it’s because having something go wrong isn’t such a big deal anymore. I can say that now, because these turned out great!
So when Kate announced this month’s cookie (which we voted on, by the way), I couldn’t help myself. A little voice came on in my head (can anyone else can hear it?) and commanded me to do something different.
I’ve only made snickerdoodles once, and while they were really good, I wouldn’t go out of my way to make them again.
So as I stood there staring into the bowl of dough, I wondered………what goes with cinnamon and sugar? And at that exact moment, I turned and saw the container of instant coffee. Bingo! I added about 2 tablespoons of coffee powder to the batter. I rolled them in the cinnamon/sugar mixture, and baked them up.
Cowabunga! Chewy – coffee – cinnamon – sugar cookie! Yaaahooooo! The coffee powder didn’t melt into the batter, so with each bite you can distinctly taste it.
Bonus! They were even better the next day!
In case you are wondering about the odd measurements, I have taken a tip (once again!) from Anna and downsized the recipe. It’s also to prove to my 11 year old that I can do *ahem* fractions .
Snickerdoodles - adapted from Martha Stewart
¾ c. all purpose flour
½ tsp cream of tartar
¼ tsp baking soda
1/8 tsp salt
¼ c. butter
¼ + 1/8 c. sugar
1 egg
2 tbs. instant coffee powder
¼ c. sugar
1 tsp cinnamon
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine flour, cream of tartar, baking soda and salt.
In a medium bowl, cream butter and sugar until fluffy. Add egg and coffee powder and beat to combine. Turn mixer to low, and add flour mixture. Roll dough into small balls (I used my #30 ice cream scoop and got 10 cookies), then roll in cinnamon sugar mixture. Bake for 10 minutes, until center is just set.
Cool completely on wire rack. Store in an airtight container for up to a week, or freeze (which is what I do) for longer storage.
ha!!!! you crack me up! i love getting your emails with a link to your post…i can’t wait to see what you have done.
coffee snicks sounds GREAT. i totally want one.
right now.
these sound great with the coffee added!
This sound great!!! I signed up to participate but this month don’t have access to uploading my photos. I like the coffee idea and will have to try those out!!!
I would of never thought to add coffee. Sounds delicious!
They sound great with coffee and coffee.