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mexican chocolate snickerdoodles

(30 ratings)
Blue Ribbon Recipe by
Teresa Jacobson
New Orleans, LA

One of the things I love most in the colder months is a Mexican Hot Chocolate! Chocolate, cinnamon, and a little kick from the cayenne. These cookies were inspired by that flavor. YUM!!

Blue Ribbon Recipe

Snickerdoodles, with their sweet, buttery flavor rolled in cinnamon sugar, are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and richer than the traditional cookie. Amazing served with milk or hot cocoa.

— The Test Kitchen @kitchencrew
(30 ratings)
yield 36 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For mexican chocolate snickerdoodles

  • 1 1/2 c
  • 1 c
    butter or margarine, softened
  • 2 lg
  • 1 tsp
  • 2 1/2 c
    all-purpose flour
  • 1/4 c
    unsweetened cocoa
  • 2 tsp
    cream of tartar
  • 1 tsp
    baking soda
  • 1/2 tsp
    cinnamon, ground
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
  • 2 Tbsp
  • 2 tsp

How To Make mexican chocolate snickerdoodles

  • Parchment paper on a baking sheet.
    Preheat the oven to 400 degrees F. Line an cookie sheet with parchment paper or leave ungreased.
  • Ready to cream butter and sugar.
    To make the cookies, cream together the sugar and butter in a large bowl.
  • Stirring in eggs and vanilla extract.
    Stir in the eggs and vanilla.
  • Flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt in a bowl.
    In a separate bowl, combine the flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
  • Slowly stirring flour mixture into butter.
    Slowly stir the flour mixture into the bowl with butter mixture. Combine well.
  • Sugar and cinnamon in a small bowl.
    In a small bowl, make the sugar coating by combining the sugar and cinnamon.
  • Coating balls of dough in cinnamon sugar.
    Form the dough into 1 inch balls and roll in the sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
  • Baking sheet of cookies in the oven.
    Bake for 8-10 minutes.
  • Mexican Chocolate Snickerdoodles on a cooling rack.
    Cool on the cookie sheet for 1 minute before removing to a cooling rack.