mexican chocolate snickerdoodles

★★★★☆ 30 Reviews
foundmyzen avatar
By Teresa Jacobson
from 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 Reviews
serves 36
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For mexican chocolate snickerdoodles

  • 1 1/2 c
    sugar
  • 1 c
    butter or margarine, softened
  • 2 lg
    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
  • SUGAR COATING
  • 2 Tbsp
    sugar
  • 2 tsp
    cinnamon

How To Make mexican chocolate snickerdoodles

  • Parchment paper on a baking sheet.
    1
    Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
  • Ready to cream butter and sugar.
    2
    In a large bowl, cream sugar and butter together.
  • Stirring in eggs and vanilla extract.
    3
    Stir in eggs and vanilla.
  • Flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt in a bowl.
    4
    In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
  • Slowly stirring flour mixture into butter.
    5
    Slowly stir flour mixture into the bowl with butter mixture. Combine well.
  • Sugar and cinnamon in a small bowl.
    6
    In a small bowl, combine sugar and cinnamon mixture.
  • Coating balls of dough in cinnamon sugar.
    7
    Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
  • Baking sheet of cookies in the oven.
    8
    Bake for 8-10 minutes.
  • Mexican Chocolate Snickerdoodles on a cooling rack.
    9
    Cool on cookie sheet for 1 minute before removing to a cooling rack.
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