Cappuccino Snickerdoodles - cooking recipe

Ingredients

4 teaspoons instant coffee granules
3 cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsifted butter, softened
1 3/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

Preparation

Heat oven to 350. Line baking sheets with parchment paper. Combine coffee granules and 1 tablespoon water until coffee dissolves.
Whisk flour, cream of tartar, baking soda and salt in medium bowl. Beat butter and 1 1/2 cups of the sugar in large bowl at medium speed 1 minute or until smooth. Beat in eggs, dissolved coffee and vanilla until blended. At low speed, beat in flour mixture until smooth dough forms.
Combine remaining 1/4 cup sugar and cinnamon in small bowl. Roll 2 tablespoons of dough per cookie between hands into 1 1/2-inch ball; roll each ball in cinnamon sugar. Place 2 1/2-inches apart on baking sheets.
Bake 18 minutes or until centers feel soft when lightly touched and edges feel firm. Cool on pan on wire rack 5 minutes. Place cookies on rack; cool completely.