Everyone loves cookies, right?!! I’m not much of a baker, but after muffins, cookies are my favorite thing to bake. I can stick the cookies in the freezer and pull a couple out when I’m in the mood for something sweet. I love anything mocha and these Mocha Snickerdoodles were a winner! The combination of chocolate, coffee and hint of cinnamon was spot on! The original pin I found here was for Espresso Snickerdoodles. To make these cookies more kid-friendly, and not have my children hyped up on caffeine, I used decaf coffee granules. With the exception of the hour the dough needs to chill, these cookies were really quick and easy to make. These were moist, chocolatey cookies with a hint of coffee flavor that we all liked. The recipe made about 36, which was way too many for us. I was feeling generous when I made these and sent some in with my husband so his co-workers could enjoy them as well!
Mocha Snickerdoodles
Slightly adapted from recipe found at Cupcakes and Kale Chips from guest blogger Tanya from Lemons for Lulu
Ingredients:
- 3 tablespoons water
- 2 tablespoons decaffeinated coffee granules
- 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
- 2 teaspoons cinnamon
- In a small bowl, combine water and decaffeinated coffee granules 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 coffee mixture. 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.
- 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 to cool.
