I came across this recipe for cinnamon cappuccino cookies from a kiss and a cupcake and had to try it out.
The recipe was pretty simple to follow and reminded me of making snickerdoodles. I did encounter a few problems. One thing I did notice while making the recipe, is that it did not specify how much cinnamon sugar mixture to dip the cookies in. So I ended up using the cinnamon sugar ratio/mixture from the snickerdoodles I made. Another thing is that I didn't have any "powdered" coffee, only instant coffee, which is still tiny grounds of coffee. I wasn't sure if it would work, but it ended up working out just fine.
The cookies have a slight bitter coffee kick, which I enjoy. When I eat snickerdoodles, I sometimes feel sick after a few because it's just so much cinammon! But with the added bitterness of the coffee, it stops the cinnamon from being overwhelming. The cookies are still sweet, just not overwhelmingly sweet. Here is the recipe with some modifications:
1 cup butter (two sticks), softened
1 1/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons instant coffee/powder coffee
2 tablespoons white sugar for dipping
2 teaspoons ground cinnamon for dipping
1. Cream together sugar, butter, and eggs in a large mixing bowl with an electric mixer until smooth. Add coffee.
2. Combine remaining dry ingredients in a separate bowl. Add to butter mixture gradually. Chill resulting dough for 5 minutes.
3. In a separate bowl, mix 2 tablespoons white sugar and 2 teaspoons cinnamon
4. Scoop out 1-inch balls of dough and roll them in cinnamon and sugar;
place on chilled cookie sheets 2 inches apart.
5. Bake for 8-10 minutes or
until centers are set.
Yield: 2 1/2 dozen.