Coffee Snickerdoodles

Coffee Snickerdoodle Cookies

From the Clif Family Kitchen
Recipe by Executive Chef John McConnell

Coffee Snickerdoodles

A Clif twist on an all-time favorite cookie brightened with the warm flavors of the coffee, cocoa and spices.

Yields 4 dozen, 2-inch cookies

1 cup unsalted butter, softened at room
3/4 cup sugar
3/4 cup brown sugar
2 eggs, large size at room temperature
1 tsp vanilla extract
2 3/4 cup all-purpose flour
1 tsp fine sea salt
1 tsp baking soda

For the topping:
1 TBSP Naysayer coffee, finely ground
1 TBSP cocoa powder, unsweetened
1/4 cup coarse ground sugar
1/2 tsp sea salt
1/4 tsp cinnamon
pinch cayenne pepper, optional

Preheat oven to 350 F. Combine butter and sugars in the bowl of a mixer, salt and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase speed to medium and beat until light and fluffy about 5 minutes. Add the egg and vanilla to the batter and continue beating until smooth. Combine the dry ingredients in a separate bowl and whisk to mix. Stop mixer and add all of the dry ingredients at once, then turn on low speed to mix till form stiff dough. Using a scoop or spoon portion batter into 1-inch balls. Combine all topping ingredients and add balls of dough to the spiced sugar and roll to fully coat; place onto parchment-lined baking sheets. Using the smooth bottom of a drinking glass flatten the balls to 1/2-inch thickness and generously sprinkle with additional spiced sugar. Bake for 1-0-12 minutes and allow to cool on baking sheet.