Monday, May 22, 2017
Mexican Chocolate Snickerdoodles
Mexican Chocolate Snickerdoodles ½ cup unsalted butter, softened ¾ cup granulated sugar ¾ cup brown sugar 1 tsp cream of tartar ½ tsp baking soda ½ tsp salt ¼ tsp cayenne pepper 2 eggs, room temperature 1 tbsp vanilla extract ½ cup unsweetened cocoa 2¼ cups all purpose flour Cinnamon Sugar Coating ¼ cup granulated sugar 2 tsp ground cinnamon Preheat oven to 350F. In a large mixing bow, beat the butter and sugars together until nice and fluffy. Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended. Beat in eggs, one at a time, followed by the vanilla extract. Stir in unsweetened cocoa and flour just until combined. Combine sugar and cinnamon in a small bowl. Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm. Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool. Store cookies in an airtight container for up to 5 days.