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).
Enjoy!
Bewitching Kitchen 
Hey, Sally! I’m just checking in from CT and I love your blog. The cookies look great and the background is familiar — I think we have the same granite!
LikeLike
These sound yummy!! I’m hosting a Christmas Cookie blog hop & I’d love for you to come share these!
LikeLike
I’m going to try these for my book launch tomorrow 🙂 I asked my readers to recommend a cookie that would match my main character, and someone said a snickerdoodle with a twist, so here we go! Thanks!
LikeLike
Book launch! Wow, congratulations! and what great honor to have this cookie on your event! Best of luck to you!!!!!
LikeLike
Thanks!! 🙂 Books and cookies, what else could you need????
LikeLike
I have a soft spot for earrings, but I don’t want to disappoint you, so I will be sitting quietly with a book and some of your snickerdoodles with a twist 😉
LikeLike
They were a hit! I’ll be posting photos on Facebook at @Heather Harlen, Author at at http://www.heatherharlen.com by tomorrow morning and I’ll link to your recipe. BTW – I did some research and someone recommended Starbucks VIA (their instant coffee). Worked wonderfully! 🙂
LikeLike
AWESOME!
You know, I was anxious and wondering, so thanks for letting me know they worked great for you!
I look forward to the photos on your Facebook page, how exciting that I have a writer reading my blog (ooops, come to think of it, forgive my boo=boos with English, it is not my first language, I butcher Portuguese too… 😉
LikeLike
Obrigada for the good wishes and the recipe! My husband is cookie connoisseur and his exact words were, “This recipe is a keeper!” The photos are up – enjoy! And no worries about proofreading…I am a terrible proofreader! Thanks again. I can’t wait to try new recipes.
LikeLike
I mean new recipes from your blog. 🙂
LikeLike
It will be a great pleasure if you find lots of things you enjoy on my site…
Just visited your FB page, I cannot tell you how much I admire writers, it is a very difficult profession, hard work, commitment, highs and lows, I suppose. And to some extent, probably very lonely as it all depends on you. Sometimes I feel that research is pretty tough, but there is a component of “play” in research, doing experiments, that releases the tension. Sort of. 😉
anyway, congratulations on the big event!
LikeLiked by 1 person