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!!
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- COOKIES
- 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
- SUGAR COATING
- 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