Snickerdoodle Cookies with Expresso Chips
Sweeten up your day with these classic snickerdoodle cookies that have a delicious expresso chip twist.
As if snickerdoodle cookies weren’t good enough on their own, they’re even better when expresso chips are added to the mix.
Expresso chips (morsels) aren’t particularly sweet but each morsel packs quite a bit of expresso flavor that tastes wonderful in combination with the cinnamon in these snickerdoodles.
Snickerdoodles are great when making spur of the moment cookies because the ingredients are basic pantry items…except for maybe the cream of tartar.
So, what better reason to add cream of tartar as a regular pantry item for those times when out of nowhere, homemade cookie cravings take over.
Snickerdoodle cookies are especially scrumptious when dipped in milk too.
Not that I’ve ever done that before or anything.
Let’s check out the ingredients.
Butter, granulated sugar, eggs, flour, baking soda, cream of tartar, salt, cinnamon and…
…expresso morsels.
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Cookie Dough
Preheat the oven to 350 degrees F.
For the Dry Ingredients:
In a medium size bowl, add flour…
…cream of tartar…
…baking soda…
…and salt.
Whisk together and set aside.
For the Butter, Sugar and Eggs:
In a large mixing bowl…
…add softened butter…
…sugar,
…and…
…eggs.
Beat until light and creamy.
Set the mixer on low speed and slowly spoon in the dry ingredients.
Mix until a dough forms.
For the Expresso Chips:
To the mixing bowl…
…add expresso chips.
Using a large sturdy spoon, stir the expresso chips into the cookie dough.
Roll the Cookie Dough:
Roll 3 teaspoons of dough into a ball for each cookie and set them on a large plate.
Set aside for a moment.
For the Cinnamon and Sugar Coating:
In a small bowl…
…add sugar and ground cinnamon.
Stir together…
…until combined.
Then…
…coat a dough ball with the cinnamon and sugar mixture on all sides.
Set the sugar and cinnamon-coated cookie dough ball on a large ungreased cookie sheet…
…and repeat the process with the remaining cookie dough leaving an even amount of empty space in between each ball of dough.
Bake
Bake in a preheated oven (at 350 degrees F.) until the bottom of the cookies are a golden color (about 11 minutes).
Bake the remaining cookies in batches.
Cool
Remove the cookies from the oven and…
…transfer them onto a cooling rack.
Serve
Let the cookies cool before serving.
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Snickerdoodle Cookies with Expresso Chips
Ingredients
Cookie Dough - Dry Ingredients:
- 2-3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Dough - Butter, Sugar and Eggs:
- 1 cup (2 sticks) softened butter (salted)
- 1-1/2 cups granulated sugar
- 2 eggs
Cookie Dough with Morsels:
- Cookie dough
- 1 package (9 ounces) expresso morsels (the total amount of morsels is just under 1-1/2 cups)
Cinnamon and Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Equipment
- Large cookie sheet or sheets (baking pans)
Instructions
- Preheat the oven to 350 degrees F.
Cookie Dough - Dry Ingredients:
- In a medium size bowl, add the flour, cream of tartar, baking soda, and salt. Whisk together and set aside.
Cookie Dough - Butter, Sugar and Eggs:
- In a large mixing bowl, add softened butter, sugar, and eggs. Beat until light and creamy. Set the mixer on low speed and slowly spoon in the dry ingredients. Mix until a dough forms.
Cookie Dough - Expresso Morsels:
- Using a large sturdy spoon, stir the expresso chips into the cookie dough.
- Roll 3 teaspoons of dough into a ball for each cookie and set them on a large plate.
Cinnamon and Sugar Coating:
- In a small bowl, add sugar and cinnamon. Stir until combined.
- Coat a dough ball with the cinnamon and sugar mixture on all sides.
- Set the sugar and cinnamon-coated cookie dough ball on a large ungreased cookie sheet.Repeat the process with the remaining cookie dough leaving an even amount of space in between each ball of dough.
Bake:
- Bake in a preheated oven (at 350 degrees F.) until the bottom of the cookies are a golden color (about 11 minutes).Bake the remaining cookies in batches.
Cool:
- Remove the cookies from the oven and transfer them onto a cooling rack.
Serve:
- Let the cookies cool before serving.
Snickerdoodle Inspired Recipes
Here are more snickerdoodle inspired recipes you may like “Snickerdoodle Skillet Biscuits“, “Snickers Snickerdoodle Cookies” and “Butterfinger Snickerdoodle Cookies“.
Cookie Recipes
More Cookie Recipes You May Like:
Old-Fashioned Snickerdoodle Cookies
Chewy Peanut Butter Blossom Cookies with Hershey’s Caramel Kisses
Baileys and Coffee White Chocolate Chip Cookies
Chewy Oatmeal Cookies with White Chocolate and Tart Cherries
Toffee, Caramel and White Chocolate Chip Cookies
Brownie Recipes
Brownie recipes: “Biscoff Cookie Butter Blondies“, “White Chocolate and Macadamia Nut Biscoff Brownies“, and “Cherry Cheesecake Swirl Brownies“.
Mmm… I’d love to give this recipe a try. Your directions and pictures make it look so easy. I’ve just printed the recipe out. Going to make the cookies for my cookie exchange next week.
Nancy, thanks for sharing the idea with us! Looking forward to your new recipes. Keep up the good work!
Hi Ann, thank you so much for stopping by and for your kind words. I checked out your website and it’s beautiful. Love your pictures.