Mexican Chocolate Snickerdoodles Recipe @pinch

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. 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!!

mexican chocolate snickerdoodles
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 1 1/2 cup(s) sugar
  • 1 cup(s) butter or margarine, softened
  • 2 large eggs
  • 1 teaspoon(s) vanilla
  • 2 1/2 cup(s) all-purpose flour
  • 1/4 cup(s) unsweetened cocoa
  • 2 teaspoon(s) cream of tartar
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) cinnamon, ground
  • 1/4 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) salt
  • 2 tablespoon(s) sugar
  • 2 teaspoon(s) cinnamon
Intructions :
  • Preheat the oven to 400 degrees F. Line an cookie sheet with parchment paper or leave ungreased
  • To make the cookies, cream together the sugar and butter in a large bowl
  • Stir in the eggs and vanilla
  • In a separate bowl, combine the flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well
  • Slowly stir the flour mixture into the bowl with butter mixture. Combine well
  • In a small bowl, make the sugar coating by combining the sugar and cinnamon
  • Form the dough into 1 inch balls and roll in the sugar/cinnamon mixture to coat. Place on prepared cookie sheet
  • Bake for 8-10 minutes
  • Cool on the cookie sheet for 1 minute before removing to a cooling rack.

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Keyword : chocolate-snickerdoodle-Mexican-Cookies

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