For the record, I don’t have a sweet tooth. I can go for months without dessert, and my sweet cravings are satisfied by some yogurt with a little agave nectar and by bits of bittersweet chocolate every now and then. So, if I tell you that when I made these cookies I ate one and went back for three more…. trust me, you should fire up your oven!
I chose these cookies because I was mesmerized by their picture in this wonderful blog. I am so glad I did, even though my photos don”t come close in terms of quality, the flavor of these babies is great: snickerdoodles with a twist…
For Brazilians and other foreign readers who may not know about them, snickerdoodles are a classic, probably of German origin, that have been around since the beginning of last century. They are very simple cookies, that get rolled in cinnamon and sugar right before going into the oven. The crinkled look is their trademark.
In this rendition, a little coffee powder is added to the dough. Normally, I don’t like changes in a classic recipe, but in this case, the results were awesome. Even if you’re not fond of coffee, give these cookies a try. The coffee flavor is subtle, and it’s wonderful with the cinnamon, making these cookies simply irresistible.
CINNAMON CAPPUCCINO COOKIES
(recipe adapted from “A Kiss and a Cupcake“)
1 cup butter (two sticks), softened
1 + 1/4 cup granulated white sugar
1/4 cup light brown sugar
2 large eggs
2 + 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 + 1/2 tablespoons powdered coffee (see comments)
granulated sugar + cinnamon (3:1)
Preheat oven to 350°.
Cream together sugar and butter whipping them with an electric mixer for about 2 minutes. Add eggs, one at a time, beating until smooth. Add powdered coffee and beat until incorporated.
Combine remaining dry ingredients in a separate bowl. Add to butter mixture in three batches. Chill resulting dough for 20-30 minutes. Scoop out 1-inch balls of dough and roll them in sugar/cinnamon mixture; place on chilled cookie sheets 2 inches apart. Bake for 8-10 minutes or until centers are set.
Yield: 2 1/2 dozen.
These are some of the ingredients. It is important to use softened butter and room temperature eggs. For the coffee powder, I used Medaglia d’Oro expresso powder, and reduced slightly the amount called for in the original recipe. Since she did not mention exactly what kind of coffee powder was used, I thought my expresso powder could be a little too strong. Feel free to experiment… 😉
These cookies are perfect to make with kids, because they go through a dramatic transformation in the oven (as you can see in these photos, taken at 4 and 7 minutes baking time).