El Snicker? Snickerdoodleito? Let’s not butcher the Spanish language, mmkay. We’ll just call them Mexican Snickerdoodles.
They are chocolatey with a hint of cinnamon and cayenne. They have a soft interior with the crunchy outer layer of a traditional snickerdoodle. They are excellent, and I mean excellent, with a glass of cold milk.
You should definitely make these. Maybe this weekend?
Here’s what you need:
sugar, butter, eggs, vanilla, flour, cocoa, salt, baking soda, cream of tartar, cinnamon, and cayenne pepper
A note about cream of tartar. In this recipe, it activates the baking soda and allows it to leaven the cookies. It is not to be confused with tartar sauce. If you are about 10 years old and making snickerdoodles for the first time, you might want to call your mom to ask if you can use tartar sauce because you couldn’t find the cream of tartar. Not that I would know anything about that…
Your first step is to combine the sugar, butter, eggs, and vanilla until the mixture is creamy and smooth.
Then, add the dry ingredients: flour, cocoa, baking soda, cream of tartar, cinnamon, cayenne pepper, and salt.
Yep, it’s a one bowl recipe! You’re welcome.
Mix until combined.
If you have a dough scoop, scoop the dough into about 1 inch balls. If you don’t have a dough scoop, make the dough into one inch balls. Then, go buy yourself a dough scoop because it will change your cookie/muffin/waffle making life.
Sorry,this picture is fuzzy. I was trying to catch the last light of the day and keep the dog from snagging a scoop of cookie dough. It happens.
In his dreams...
Put each scoop into a cup (I like to use a coffee mug) with the cinnamon sugar mixture. Swirl the cup around so the dough ball is coated with the cinnamon and sugar goodness.
Place the dough balls on a baking sheet. Bake for 8-10 minutes at 400 degrees.
When you take them out of the oven, let them cool on the sheet for one minute before transferring them to a wire rack to cool completely.
Then, pour yourself a glass of milk and enjoy.
Here’s the full recipe:
1 1/2 cups of sugar
1 cup (2 sticks) of butter
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 small pinch of cayenne pepper
1/4 teaspoon salt
1/4 cup of sugar
2 teaspoons of cinnamon
Preheat your oven to 400 degrees. Mix sugar, butter, eggs, and vanilla. Then, stir in flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne pepper, and salt. Form the dough into 1 inch balls. Mix 1/4 cup sugar and 2 teaspoons cinnamon. Coat each dough ball with the mixture. Place on an ungreased (or use a Silpat) cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on the baking sheet, then transfer to a wire rack to cool completely.