Saint Archer Snickerdoodle Cookies (4 of 9)

Are you ready for the mother load of mash-ups in cookie form? Well buckle-up folks, it’s a coffee cake mixed with a fan favorite cookie, the snickerdoodle.

Saint Archer Snickerdoodle Cookies (5 of 9)



  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon course salt
  • 2 sticks unsalted butter (room temp)
  • 1 1/2 cups sugar, plus 2 tablespoons for rolling cookies
  • 2 tablespoons ground cinnamon for rolling 
  • 1 tablespoon of ground coffee for rolling
  • 2 large eggs
  • 2 tablespoons of beer syrup

Streusel Topping 

  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups AP Flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted
  • 2 tablespoons beer syrup
  • 1/4 cup of ground coffee

Beer Syrup

Saint Archer Snickerdoodle Cookies (7 of 9)


1. Make the beer syrup by reducing the beer in a saucepan on medium heat with the sugar and mixing occasionally, until reduced about half in size. Set aside to cool.

2. Heat oven to 350 degrees F. Make the streusel by whisking together all the streusel ingredients until texture is clumpy and varied. Put on a baking sheet and bake for 10 minutes, and mix the streusel a little and bake for another 5 minutes, then put on a cooling rack.

3. To make the cookies, sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in an electric mixer with the paddle attachment. Mix on medium until light and fluffy, about 3 minutes. Mix in eggs and beer syrup. Reduce speed to low and gradually mix in flour mixture.

4. Stir together cinnamon, sugar, ground coffee in a small bowl. Using either a cookie scoop or a spoon, gather the dough and form it into a ball, and roll in the cinnamon, sugar, and coffee mixture. Space 3 inches or so apart on a cookie sheet that’s been prep’d with either a silpat or parchment paper.

5. Bake cookies, for about 10-11 minutes, take the cookies out of the oven then press a well into the top of the cookies with a back of a spoon. Take a spoonful of the streusel and press into the well you made into the cookie. Top with more streusel and finish baking for about 5 more minutes. Allow to cool completely.

These cookies were super tasty and the best of both worlds. They had a terrific intensely coffee flavor and aroma while still having all the tastes and textures that you want with a coffee cake and snickerdoodle cookie. I made a good amount of these cookies and they were gone pretty fast. A surefire crowd-pleaser! Hope everyone makes this cookie mash-up.

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