Its Christmas time! My obsession of baking delicious winter-y goods is on an all time high. This is my time to experiment and try all the new dishes that I have in mind. I made these cookies in October for Halloween, but I had made a huge batch and right now its frozen in my freezer. So I am ready with these delicious treats whenever I want them.
I know the last recipe was also coffee related, but I am not sorry – I love coffee and as I said before coffee in desserts is just perfect.
According to me Cappuccino Snickerdoodle is the best version of Snickerdoodle. Snickerdoodle is basically – Cinnamon cookies. As you all know cinnamon and coffee compliment each other very well. So this mingle was bound to create great flavors.
- 200 gms butter, room temperature
- 1 cup castor sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 1½ teaspoons vanilla extract
- 1/4 cup instant coffee powder
- 1 teaspoon white vinegar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3/4 tablespoon ground cinnamon
- Preheat the oven to 175 C.
- Sift flour, baking soda, and 1/2 teaspoon cinnamon in a bowl.
- In a small bowl mix 3 tablespoon of castor sugar and 3/4 tablespoon of cinnamon and keep aside.
- Using the paddle attachment of the stand mixer / hand mixer, cream butter and the remaining castor sugar, and brown sugar till light and fluffy, for about 4 -5 minutes on medium speed.
- Add eggs, vanilla, and instant coffee powder in the butter – sugar mixture. Mix for 1 – 2 minutes until combined.
- Add the flour mixture. Add the vinegar. Mix until everything is combined.
- Scoop the batter with a tablespoon on your hands and roll it into a ball. Coat them in the cinnamon sugar prepared before. Place them on a cookie sheet 2 inches apart. Bake them for 12 – 15 minutes or until brown.
- Make ahead – You can wrap the batter in a plastic wrap and store it in the freezer. When needed, remove it from the freezer. Let it thaw till its soft, and continue with scooping, rolling and coating.
- You can substitute the brown sugar with castor sugar. Though I feel the brown sugar brings in a subtle nutty flavor.