Mexican Chocolate Snickerdoodles
By
Teresa Jacobson
@foundmyzen
9
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.
Ingredients
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1 1/2 csugar
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1 cbutter or margarine, softened
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2 largeeggs
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1 tspvanilla
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2 1/2 call-purpose flour
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1/4 ccocoa, unsweetened
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2 tspcream of tartar
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1 tspbaking soda
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1/2 tspcinnamon, ground
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1/4 tspcayenne pepper
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1/4 tspsalt
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SUGAR COATING
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2 Tbspsugar
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2 tspcinnamon
How to Make Mexican Chocolate Snickerdoodles
- 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 the 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 a cooling rack.
