Assessment
Mexican Chocolate Snickerdoodles
Dotdash Meredith
Add a pinch of cayenne pepper to produce the Mexican-inspired spicy chocolate flavor combination in these buttery cookies.
Prep/Cook Time: 35 Minutes, Servings: 30
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar, divided
- ¾ cup packed brown sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 2 teaspoons ground cinnamon
Directions
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in ¾ cup sugar, the brown sugar, cream of tartar, baking soda, salt and, if desired, cayenne until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill the dough for about 1 hour or until easy to handle.
- Preheat oven to 350°F. In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon. Shape the dough into 1¼-inch balls. Roll the balls in the sugar mixture to coat. Place the balls 2 inches apart on ungreased baking sheets.
- Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on the pans for 1 minute. Transfer to a wire rack and let cool.
Nutritional Information
Per Serving: 118 Calories, Total Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 21 mg, Carbohydrates: 20 g, Fiber: 1 g, Total Sugars: 12 g, Protein: 2 g, Sodium: 94 mg, Potassium: 77 mg
© Dotdash Meredith. All rights reserved. Used with permission.
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