Whole Wheat Coffee Snickerdoodles with Mocha Glaze

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 dozen 1x



  1. Heat oven to 400 degrees.
  2. Beat 1 1/2 cup of granulated sugar and butter together until it’s really light and fluffy – about 2 minutes with an electric mixer. Add coffee, vanilla, and eggs and mix until well until everything is incorporated.
  3. In a separate bowl add all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt and mix together lightly with a whisk or fork just to evenly distribute everything. Add this dry mixture into the wet mixture in three stages, scraping the bowl after each addition. Pro tip: always add dry mixture INTO wet mixture in 3 separate additions. It helps evenly incorporate everything.
  4. In a small bowl combine the remaining 2 tablespoons of granulated sugar and cinnamon. Shape dough into 1-inch balls (about 1 tablespoon of dough per cookie); roll balls in sugar-cinnamon mixture. Place dough about 2 inches or so apart on a cookie sheet lined with parchment paper.
  5. Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheets.
  6. While the cookies cool, we’re going to make the glaze. Melt the coconut oil in a microwave-safe dish. Allow it to cool before adding powdered sugar, coffee concentrate, and cocoa powder. Drizzle the glaze over the cookies.
  7. You may need to pop them in the fridge for 5-10 minutes to set the glaze. Once glazed – devour!