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Expresso Chip Snickerdoodles

Snickerdoodle Cookies with Expresso Chips

It's hard to stop at just one of these scrumptious snickerdoodle cookies that come with an expresso twist.
5 from 3 votes


For the Cookie Dough:

  • 2-3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter (salted) softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1 package (9 ounces) expresso morsels (the total amount of morsels is just under 1-1/2 cups)

For the Coating:

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon


  • Preheat the oven to 350 degrees F.

For the Cookie Dough:

  • In a medium size bowl, add the flour, cream of tartar, baking soda, and salt. Whisk together and set aside. 
  • In a large mixing bowl, add the butter, sugar, and eggs. Beat until light and creamy. Set the mixer on low speed and slowly spoon in the dry ingredients.  Mix until dough forms.  
  • Using a large sturdy spoon, stir the expresso chips into the cookie dough.
  • Roll 3 teaspoons of dough into a ball for each cookie. 

Coating the Cookie Dough Balls:

  • 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.
  • Bake in a preheated oven until the bottom of the cookies are a golden color (about 11 minutes). Bake the remaining cookies in batches.
  • Remove the cookies from the oven and transfer them onto a cooling rack.