Cappuccino Snickerdoodles
These familiar and friendly cookies have coffee shop cachet. A hint of coffee and a sprinkle of cinnamon make this a perfect companion to a cup of coffee, tea or cocoa.
Makes about 3 dozen cookies
- 2 tbsp (30 mL) 2% milk
- 2 tsp (10 mL) instant coffee
- ½ cup (125 mL) unsalted butter, room temperature
- 1 cup (250 mL) sugar
- 1 large egg
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) cream of tartar
- ¼ tsp (1 mL) salt
- ⅛ tsp (.5 mL) ground nutmeg
For dipping:
- 2 tbsp (30 mL) sugar
- ¾ tsp (4 mL) ground cinnamon
Preheat oven to 350˚F (180˚C) and grease two cookie trays.
Stir milk and instant coffee and heat in microwave to dissolve (about 10 seconds on high). Set aside to cool. Cream butter and sugar until smooth, then beat in egg and vanilla. Stir in cooled milk. In separate bowl, stir flour, baking soda, cream of tartar, salt and nutmeg. Add dry ingredients to butter mixture and stir until blended.
For dipping, stir sugar and cinnamon in a small dish. Use a teaspoon to scoop the cookie dough then shape into a ball. Roll cookies in dipping sugar and place on tray, two inches (5 cm) apart. Press cookies down gently using the bottom of a glass and bake 8-10 minutes, until the edges begin to turn golden. Remove cookies to a cooling rack and cool completely before storing in an airtight container.
Cookies will keep up to five days.
Find more recipes in the Winter edition of Home at Home Magazine--available at Front Cash
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