Mexican Chocolate Snickerdoodles

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!!

Rating:

★★★★☆ 29 votes

Comments:

115 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

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

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

How to Make Mexican Chocolate Snickerdoodles

Step-by-Step

1Preheat 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.
2In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne and salt. Blend well.
3Slowly stir flour mixture into bowl with butter mixture. Combine well.
4In 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.
5Bake for 8-10 minutes. Cool on cookie sheet for 1 minute before removing to cooling rack.