Instructions
HOW TO MAKEÂ MEXICAN CHOCOLATE SNICKERDOODLES, IF YOU LIKED IT SAY HELLO
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1/2 cup unsweetened cocoa
- 2 1/4 cups all purpose flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
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Preheat oven to 350F.
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In a large mixing bow, beat the butter and sugars together until nice and fluffy.
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Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
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Beat in eggs, one at a time, followed by the vanilla extract.
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Stir in unsweetened cocoa and flour just until combined.
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Combine sugar and cinnamon in a small bowl.
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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.
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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.
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Store cookies in an airtight container for up to 5 days.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1/2 cup unsweetened cocoa
- 2 1/4 cups all purpose flour
- Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
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