Espresso Snickerdoodles – Guest Post from Lemons for Lulu
Love Snickerdoodles? Coffee? How about the two together in one glorious cookie?! Give Santa a jolt of caffeine with Espresso Snickerdoodles.
The Twelve Guest Posts & Roundups of Christmas continues with this fabulous recipe from my friend Tanya! Make sure you also head over to Lemons for Lulu to enter our amazing giveaway for a $200 Amazon Gift Card and your choice of cookbooks!
Hi there! My name is Tanya and I blog at Lemons for Lulu. I’m so happy to be guest posting for Brianne today. Christmas is just days away and we all know that the “big guy” expects cookies, and that’s just what I’m bringing you today!
The kids are always so excited to leave out cookies and milk for Santa. They each pick out their favorite cookies, like these cherry pistachio snowballs or these peppermint thumbprints and they delicately arrange them on our special Santa plate. I notice each child tries to place their cookie on top so that Santa eats theirs first. When each cookie is laying on the plate, and a full glass of milk rests perfectly to the side, the kids rush off to bed.
That’s when the fun begins as my husband and I treat ourselves to all the plated cookies, taking care to leave just the right amount of crumbs on the plate. That’s no small trick. If there are snickerdoodles on the plate there usually aren’t even any crumbs to leave. Snickerdoodles are cookies we usually devour. These tender, cinnamon-sugar cookies are an absolutely favorite!
Snickerdoodles are truly a classic. I’ve discovered the only way to improve upon this classic is to add some chocolate! But I don’t stop there, I infused these cookies with a little espresso as well. The espresso is subtle but just enough to boost that chocolate flavor.
I think these cookies will soon be one of Santa’s favorite!
- 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.