Mexican Chocolate Snickerdoodles

Name: Mexican Chocolate Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36
Cuisine: Mexican
Ingredients: 1 1/2 c sugar; 1 c butter or margarine, softened; 2 large eggs; 1 tsp vanilla; 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; 1/4 tsp salt; SEPARATE BOWL:; 2 Tbsp sugar; 2 tsp cinnamon

By Teresa Jacobson
@foundmyzen

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!!

Blue Ribbon Recipe

The delightful *hint* of cayenne hits you a few moments after you take a bite... a fun, kicky surprise! The Test Kitchen

Rating:

★★★★☆ 30 votes4

Comments:

116 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

1 1/2 c

sugar
1 c

butter or margarine, softened
2 large

eggs
1 tsp

vanilla
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
1/4 tsp

salt
·

SEPARATE BOWL:
2 Tbsp

sugar
2 tsp

cinnamon

How to Make Mexican Chocolate Snickerdoodles

Step-by-Step

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.