Espresso Snickerdoodles

Name: Espresso Snickerdoodles
Ingredients: 1/2 cups Butter, Softened; 1 cup Sugar; 1 whole Egg; 2 teaspoons Vanilla Extract; 2 teaspoons Espresso Powder; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 2 Tablespoons Sugar; 1 teaspoon Cinnamon

9 ingredients

9 steps

Ingredients

1/2 cups Butter, Softened
1 cup Sugar
1 whole Egg
2 teaspoons Vanilla Extract
2 teaspoons Espresso Powder
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
2 Tablespoons Sugar
1 teaspoon Cinnamon

Directions

1

Preheat oven to 375°F.
2

In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add 1 cup sugar and continue beating at medium speed just until combined. Add egg, vanilla and espresso powder beating until combined. Add flour and baking soda and beat until thoroughly combined.
3

Combine 2 tablespoons sugar and cinnamon in a small bowl.
4

Scoop the dough using a medium cookie scoop and roll each ball into the cinnamon-sugar mixture. Place on a cookie sheet 2 1/2 - 3 inches apart. Mash each dough ball with the bottom of a glass.
5

Bake for 10-12 minutes or until lightly browned.
6

Yield: 22 large cookies.
7

Enjoy!
8

Miss
9

Recipe adapted from Better Homes and Gardens Cookbook.