When you’ve been working with chocolate or savory food for quite a bit, it can certainly get tedious sometimes and you want to have a bit of a break from the normal grind. While it would be most sacrilegious of me to admit to this, it does happen to me and I have to find something to work on that has an equally robust flavor but would provide a perfect break.
And so, in those rare moments when even chocolate doesn’t seem to help, I turn to coffee as an alternative ingredient.
The cookies shown here are capuccino snickerdoodles, a twist on the classic New England cookie where lumps of buttery dough are rolled in cinnamon sugar prior to baking. Here, instant coffee adds a caffeinated oomph and a delectably cakey texture to the cookies. Rolling these babies in cinnamon sugar gives you an end result that will make coffee shops in Italy sit up and take serious notice.
Oh, and these are perfect with an ice-cold latte or mocha for lazy summer afternoons. 😉 Fab for keeping heat-induced sluggishness at bay.
- 250 grams all-purpose flour
- 1 tablespoon instant coffee
- 1/2 cup salted butter, softened
- 1 egg
- 3/4 teaspoon baking powder
- 100 grams + additional 2 tablespoons granulated white sugar
- 1/2 teaspoon + 1 teaspoon ground cinnamon
- 1 teaspoon coffee flavoring
Preheat your oven to 350 degrees / Gas Mark 4. In a shallow dish, combine 2 tablespoons of sugar and 1 teaspoon cinnamon; set aside.
Cream together the butter and 100 grams sugar till light and fluffy. Whisk in the egg, instant coffee, and coffee flavoring and mix till well-combined. Add the flour, baking powder, and the remaining cinnamon; mix till the mixture is about the texture of mashed potatoes.
Roll level tablespoons of the dough into balls and roll in the cinnamon-sugar. Place on an ungreased baking sheet. Bake for fifteen minutes.
Makes 30 tea cakes.