Caramel-Coffee Snickerdoodles

Pump up an ordinary snickerdoodle recipe by stirring in instant espresso powder and drizzling with caramel. This easy fall cookie recipe will be the star of any tailgate or gathering!

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  • Makes: 42 servings
  • Serving Size: 1 cookie
  • Makes: 42 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 10 mins 375°F per batch

Caramel-Coffee Snickerdoodles

Directions

  1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the next five ingredients (through salt). Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in whole wheat flour and amaranth flour. Beat in as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. In a small bowl combine granulated sugar and cinnamon. Shape dough into 1-1/4-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
  3. Bake 10 minutes or until bottoms are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.
  4. In a small saucepan heat the remaining ingredients over medium-low heat until melted and smooth, stirring frequently (or microwave 50 seconds, stirring twice). Drizzle over cooled cookies. Let cookies stand until caramel is set.

From the Test Kitchen

To Store

Place cookies in a single layer in an airtight container; cover. Store at room temperature up to 3 days.

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Nutrition Facts (Caramel-Coffee Snickerdoodles)

  • Per serving:
  • 128 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 21 mg chol. ,
  • 112 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
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