Cinnamon Cappuccino Cookies
These cinnamon cappuccino cookies are similar to a classic snickerdoodle but are flavored with coffee and cinnamon. The cookies have crispy edges and chewy centers and have the perfect amount of sweetness.
These chewy cookies remind me so much of snickerdoodles but are even better with the addition of coffee. When I eat regular snickerdoodles, I sometimes feel sick after a few because it’s just so much cinnamon! But with the added bitterness of the coffee, it stops the cinnamon from being overwhelming.
How to Make the Cookie Dough
- Like I mentioned, the dough is very similar to a snickerdoodle dough. You start by creaming together butter, sugar and eggs until the mixture is smooth.
- For the coffee flavor, the original recipe calls for coffee powder. I used some instant coffee I had on hand which I added directly to the butter and sugar mixture (you don’t have to brew it first). The instant coffee works really well in this recipe.
- Next, combine flour, cream of tartar, baking soda, and salt together in a separate bowl. Add the dry ingredients to the wet ones a little at a time until combined.
- Chill the dough for five minutes in the refrigerator. This will make it easier to handle the dough when you form it into balls.
- While the dough is chilling, make the cinnamon-sugar mixture that you will roll the dough balls in. The original recipe does not specify the amounts you need for the sugar and cinnamon so I measured the same amount I used in my soft and chewy snickerdoodles.
- To form the cookie dough balls, scoop enough dough to form a 1” ball and roll the dough balls in the cinnamon-sugar mixture.
- Space the dough balls approximately 2” apart on a baking sheet lined with parchment paper. You should have enough dough to make 30 cookies so you will need a couple of baking sheets.
- Bake the cookies for 8 to 10 minutes or until the centers are set.
- Cool the cookies for a few minutes on the pan before transferring to a baking rack to cool completely.
Storing Homemade Cookies
- One thing I love about these kinds of cookies is that you can freeze them after they’ve been baked. Just be sure to cool them completely and then place them in a single layer on a cookie sheet. Transfer the cookie sheet to the freezer and once the cookies are frozen you can store them in a freezer bag and they will keep for several months.
- The cookies will also keep for a few days stored in an airtight container at room temperature.
These cinnamon cappuccino cookies come out of the oven with crispy edges and soft chewy centers. They’re perfect with a cup of coffee or glass of milk!
You might like to try my pumpkin snickerdoodles, too!
Cinnamon Cappuccino Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp instant coffee/powder coffee
- 2 tbsp granulated sugar, for coating
- 2 tsp ground cinnamon, for coating
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Cream together sugar, butter, and eggs in a large mixing bowl with an electric mixer until smooth. Add the coffee and stir to combine.
- Combine remaining dry ingredients in a separate bowl. Add to butter mixture gradually. Chill dough for 5 minutes.
- In a separate bowl, mix 2 tablespoons granulated sugar and 2 teaspoons cinnamon. Scoop out 1-inch balls of dough and roll them in cinnamon and sugar; place on chilled cookie sheets 2 inches apart.
- Bake for 8-10 minutes or until centers are set.
Notes
More Cookie Recipes
Microwave Snickerdoodle Cookie | This recipe makes one single, large, soft and chewy snickerdoodle cookie in the microwave in just a few minutes.
Ginger Spice Cookies | These cookies are thick, soft, a little chewy, and have lots of ginger flavor.
Nutella Cookies | These Nutella cookies have crackly tops and they are so soft and chewy.