Snickerdoodle Cookies with Expresso Chips
It's hard to stop at just one of these scrumptious snickerdoodle cookies that come with an expresso twist.
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.