Espresso Snickerdoodles – a delicious recipe with Butter, Sugar, Egg, Vanilla, Espresso Powder, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F.
2
In a large mixing bowl beat butter with an electric mixer on medium speed until creamy. Add 1 cup sugar and continue beating at medium speed just until combined. Add egg, vanilla and espresso powder beating until combined. Add flour and baking soda and beat until thoroughly combined.
3
Combine 2 tablespoons sugar and cinnamon in a small bowl.
4
Scoop the dough using a medium cookie scoop and roll each ball into the cinnamon-sugar mixture. Place on a cookie sheet 2 1/2 - 3 inches apart. Mash each dough ball with the bottom of a glass.
5
Bake for 10-12 minutes or until lightly browned.
6
Enjoy!
7
Miss
8
Recipe adapted from Better Homes and Gardens Cookbook.
563
kcal
Calories
26
g
Fat
78
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1 cup Sugar, 1 whole Egg, 2 teaspoons Vanilla Extract, and more.
Yes, Espresso Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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