Espresso Snickerdoodles
🍳 Cook: 12 min
Ingredients
| 3 tablespoons | water |
| 2 tablespoons | espresso powder |
| ½ cup | butter, softened |
| ¾ cup | granulated sugar |
| ¾ cup | brown sugar |
| 1 teaspoon | cream of tartar |
| ½ teaspoon | baking soda |
| ½ teaspoon | salt |
| 2 | eggs |
| 2 teaspoons | vanilla |
| ½ cup | cocoa powder |
| 2 ¼ cup | flour |
| ¼ cup | sugar (for rolling) |
| 2 teaspoons | cinnamon (for rolling) |
Instructions
- In a small bowl, combine water and espresso powder and stir until dissolved.
- In a mixing bowl, beat butter and sugars together until creamy. Stir in cream of tartar, baking soda and salt. Add eggs one at a time. Add vanilla and espresso. Slowly beat in cocoa powder and flour.
- Cover and chill dough for at least one hour or until easy to handle.
- Preheat oven to 350°F. Stir together sugar and cinnamon in a small bowl.
- Using a small cookie scoop, shape dough into 1 ¼ inch balls, roll in sugar mixture and place onto baking sheets.
- Bake for 10-12 minutes or until edges are set.
- Let cookies stand for 1 minute on baking sheet before removing to a wire rack.