Espresso Kissed Cinnamon Chip Snickerdoodles

Let's talk about awkward for a second.

The other night, hubby and I were chilling in the living room.  He was watching TV and I was (of course) on the computer, working.

(And I think we all know that is code for social networking, but truly, I was also editing pictures in Photoshop, which, if you have ever done for a long period of time, can make your eyes begin to burn and head begin to throb.  That's why I have to change screens every now and then to Facebook and Pinterest, and check into my Instagram on my phone.  You know, to keep from going blind and developing a migraine.)

Anyway, I was getting a little bored, so I thought I would liven my night up by sending a really horrendous Snapchat to my sister, who will usually answer me back with another completely hideous Snapchat, and then we'll laugh and laugh and laugh like we are in high school again.  (And then my husband who does *not* do any kind of social networking at all, will say "What is so funny?")

I know.  It's hard to believe I'm 43 and a grandmother, huh?

So I grabbed my phone and began to contort my jaw line so my chin would resemble Jabba the Hutt, and just for an extra measure of fun, I thought I'd throw in a bit of a nostril flare close-up.  All this without a stitch of make-up on, which would normally soften the blow.  That's when I glanced over and saw my husband staring at me.

That certainly killed my moment.

After all these years, there are still some things about me that I would rather him not see, and me sending a daily ugly to my sister is at the top of the list.

And to make matters worse, he didn't even ask me what in the world I was doing.  He just looked at me with no expression.  Then he looked back at the TV.  I'm pretty sure in disgust.

So since I am obviously such a mature grown-up, I'll give you my latest "grown-up" version of Snickerdoodles.  Snickerdoodles to me are, well, nothing to rave over.  They are kind of plain, and in all the recipes I have seen, none of them had cinnamon IN the dough, which I don't get. My Snickerdoodles have my all-time favorite combination in them--coffee and cinnamon.  Man, I love that combo.  I also added cinnamon chips to make them extra good and soft.   These scream fall to me.  Unfortunately we are still in the upper eighties here.  Blah.  But I am ready for that first cool day.

PS.  I use my Snapchat for constructive things too.  Like this evening when I wanted to give good counsel to someone.  I think my crazy eyes *really* drive home the point.
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Here are my notes:

--These have subtle coffee flavor, at least to me, so you could increase the amount easily if you wanted.

--I baked my batches for 12 minutes, but I wish I would have taken them about between 10 and 11 minutes, just for some extra softness.  But they still had soft, chewy middles and crispy edges.

--I know someone is going to post that these aren't real Snickerdoodles because the don't have cream of tartar.  But I can call them Snickerdoodles if I want.  My blog.

--I used a bag of Hershey cinnamon chips.

Espresso Kissed Cinnamon Chip Snickerdoodles

Printable Recipe

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup shortening

1/2 cup butter

1 1/2 cups, plus 3 tablespoons sugar, divided

2 large eggs

1 teaspoon, plus 1 tablespoon cinnamon, divided

4 teaspoons instant espresso granules

1 (10-ounce) bag cinnamon chips

Preheat oven to 350 degrees.  

Stir together the flour, baking soda, and salt.  Set aside.  Beat the shortening, butter, and 1 1/2 cups sugar on medium-high speed until fluffy.  Beat in the eggs and 1 teaspoon cinnamon.  Place the instant espresso granules in a small bowl, and with the back of a spoon, crush them into a fine powder.  Beat in half the powder until well mixed.  Beat in the flour mixture until dough forms.  Stir in the cinnamon chips by hand.

Place 3 tablespoons sugar, 1 tablespoon cinnamon, and the remaining ground espresso in a small bowl and stir until mixed.  Shape into 1 1/2 inch balls and roll each ball in the sugar mixture, then place on an ungreased baking sheet about 2 inches apart.  Bake for 10-12 minutes or just until cookies are set and light golden brown around edges.  Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.  Approximately 4-5 dozen.