Mexican Chocolate Snickerdoodles
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|1 1/2 c||sugar|
|1 c||butter or margarine, softened|
|2 1/2 c||all purpose flour|
|1/4 c||cocoa, unsweetened|
|2 tsp||cream of tartar|
|1 tsp||baking soda|
|1/2 tsp||cinnamon, ground|
|1/4 tsp||cayenne pepper|
Jacksonville, FL (pop. 821,784)
Member Since Oct 2010
One of the things I love most in the colder months is a Mexican Hot Chocolate! Chocolate, cinnamon and a little kick from cayenne! These cookies were inspired by that flavor! YUM!!
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased. In a large bowl, cream sugar and butter together. Stir in eggs and vanilla.
In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne and salt. Blend well.
Slowly stir flour mixture into bowl with butter mixture. Combine well.
In a small bowl, combine sugar and cinnamon mixture. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
Bake for 8-10 minutes. Cool on cookie sheet for 1 minute before removing to cooling rack.