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I have a thing for snickerdoodles, I have made cream cheese snickerdoodles, snickerdoodle bars and now I bring you espresso snickerdoodles. It’s not that regular snickerdoodles are not perfect in every way, but I make cookies almost every day and I get bored and start experimenting.
I added a little espresso powder and it added a nice little kick to the snickerdoodles but you still have the same great texture as traditional snickerdoodles.
I actually tried these last week and they were gone before I could get a picture, that always means they were good. I made No Bake Cookies on Monday, Espresso Snickerdoodles on Tuesday, and Peanut Butter Chocolate Chip Cookies on Wednesday. See I really do bake cookies every day.
Cookies are the perfect dessert for when the guys come in for lunch. They are not messy, they don’t have to be sliced or put on a plate plus on the days they are in a hurry, they can grab a couple on their way out . At the end of the work day they make the perfect snack. That means usually by the next morning all of the cookies are gone. G.O.N.E.
Last weekend the guys gathered and moved the cattle and I snapped this photo of the boys on their way back. Our little guy was thrilled to get to ride with the big boys. Summer fun!
adapted from The New Better Homes and Gardens Cookbook
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons espresso powder
- 2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Preheat oven to 375°F.
In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add 1 cup sugar and continue beating at medium speed just until combined. Add egg, vanilla and espresso powder beating until combined.
Add flour and baking soda and beat until thoroughly combined.
Combine 2 tablespoons sugar and cinnamon in a small bowl.
Scoop with a medium cookie scoop and roll each ball into cinnamon-sugar mixture. Place on a cookie sheet 2 1/2 – 3 inches apart. Mash each dough ball with the bottom of a glass.
Bake for 10-12 minutes or until lightly browned.
Yield: 22 large cookies.