Espresso Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1 3/4 cup Sugar
  • 3/4 tsp Vanilla
  • 1/2 cup Vegetable shortening

• Drinks

  • 2 tbsp Espresso, Instant

• Dairy

  • 1/2 cup Butter

Found on cosmopolitancornbread.com

Description

Ingredients

• 2¾ c all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp cream of tartar
• 2 Tb instant espresso granules (not ground beans), divided
• ½ c vegetable shortening (preferably organic)
• ½ c (1 stick) butter, room temperature
• ¾ tsp vanilla
• 2 eggs
• 1½ c + ⅓ c sugar, divided
• 1 tsp cinnamon

Directions

• To begin, preheat your oven to 350 degrees.
• In a bowl, combine the flour, baking soda, salt and cream of tartar. Set it aside for a moment.
• With your mortar & pestle, crush the instant espresso granules until they are a fine powder. Its okay if you notices some larger bits once you added it to the cookie dough. Those wont hurt a thing.
• Ad 1 tablespoon of the espresso powder to the dry ingredients, and give them a stir to combine everything. Set it aside for now.
• In your mixing bowl, beat 1½ cup of the sugar, the butter and the shortening together until they are nice and fluffy.
• Add in the eggs, one at a time. When they are mixed in, add in the vanilla. Mix for another minute or so.
• Gradually add in the dry ingredients, and mix until combined. Set the dough aside for just a moment.
• In a small bowl, combine the remaining ⅓ cup of sugar with the remaining tablespoon of espresso powder, and the cinnamon. Give those a stir to combine.
• Take your cookie dough and scoop about a tablespoon into your hand, rolling it between your palms to form a ball of dough. It should be about the size of a ping-pong ball.
• Roll the ball of dough in the sugar mixture to coat it.
• Place the ball on your cookie sheet, and ever so gently press down just a touch. You dont want your cookies to roll off the pan and onto your floor. Repeat the process until you have 12-16 cookie balls on your baking sheet, depending on how large it is.
• Bake for 10-12 minutes or until the cookies are just barely golden on the edges. Let them sit a minute, then transfer them to a rack to cool.
• Repeat the process with the remaining dough.
• Enjoy!