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Espresso Infused Snickerdoodles

November 02, 2016

Winter is coming.  You know what else is coming?  Endless holiday potlucks.  Holiday parties are super fun, but can be exhausting when you have to bring treats to 20 different gatherings over the course of a couple months.  You don't have time to spend hours in the kitchen creating masterpieces, but you also don't want to be that person who brings lame store bought food when everyone else is bringing homemade goodness. (I have been this person many times.)

This espresso snickerdoodle recipe is as simple as it is delicious.  I made a batch yesterday without even needing to take a trip to the store because all the ingredients were already in my pantry.  Awesome!  If you don't have an espresso machine, you can sub out very strong french press coffee for the brewed espresso, but the coffee flavor will be less prominent.


  • Large baking sheet
  • Stand mixer (or hand mixer)
  • Large mixing bowl (if you're not using a stand mixer w/built in bowl)
  • Small bowl
  • Parchment paper


  • 1 cup room temperature unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 whole egg plus 1 egg yolk
  • 1 tsp vanilla bean paste (or vanilla extract if you don't have paste)
  • 1 double shot brewed espresso
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp very finely ground espresso beans
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 2 3/4 cup all purpose flour


  • 1/8 cup granulated sugar
  • 1 tsp cinnamon
  • 1 Tbsp very finely ground espresso beans

Espresso shot

Preheat your oven to 325 degrees.  Line your baking sheets with parchment paper.

Beat butter, granulated and brown sugar together with your mixer on medium/high until the mix is light and fluffy, about 2-4 mins.  Turn your mixer to medium speed and add egg, egg yolk, vanilla bean paste, and brewed espresso.  Beat until eggs incorporate into mixture, about 1 minute.

With your mixer on medium/low speed, add baking soda, cream of tartar, ground espresso beans, salt, and cinnamon.  After 30 seconds, turn your mixer to low speed and gradually add flour.  (If you add it all at once, you will make a huge powdery mess).  Mix until the flour is just combined, and make sure to scrape down the sides of your bowl.

In a small bowl, mix your "topping" ingredients (sugar, espresso grounds, cinnamon).  If you have time to refrigerate your dough for about an hour, it can help your cookies become more solid when they bake, but if not this recipe is sturdy enough to skip refrigerating.

Cookie dough

Roll dough into balls about 2 Tbsp per cookie and roll balls in cinnamon/sugar/espresso mixture, then place cookie dough on prepared sheets about 2 inches apart.  Lightly press the top of the cookie dough balls with the palm of your hand.  Put cookies in the oven and bake for 10-12 minutes.  If you like a crispier cookie, make sure to leave them in the oven until the tops no longer appear shiny.

Pro Tip: Be really careful when using parchment paper on your cookie sheets.  It can slide around while you're moving the cookies.  I once literally lit my oven on fire and lost an entire batch of baked goods because I lost control of my parchment paper.


Bon Appetit!

Robyn Hartung, CEO