Mexican Chocolate Snickerdoodles Desert Recipes
Ingredients
- 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
Instructions
- 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. Source