What's better than traditional snickerdoodles? Mexican chocolate snickerdoodles! A delicious chocolate cookie crusted with cinnamon and sugar.
These rich chocolate cookies are like a cross between regular snickerdoodles and chocolate crinkle cookies.
‘Ooh that’s exciting.’
It’s not when it’s coming from your optometrist when he’s looking at your eyes through some crazy machine.
All is fine, just a little bit different to ordinary - kind of like how these Mexican chocolate snickerdoodles are slightly different to a traditional snickerdoodle cookie.
After ‘exciting’ news, sometimes a sweet treat to soften the blow is in order.
Really I'll take any excuse for a sweet treat especially chocolate flavours.
I must admit, the first time I made snickerdoodles, I chose the recipe simply because I love saying snickerdoodles.
They also have my all-time favourite baking ingredient – cinnamon.
Why make this recipe?
- Snickerdoodles is fun to say.
- They're the perfect chocolate-cinnamon combo.
- They're chocolatey enough to satisfy a craving but not overly sweet.
- Sugary crust - surely I don't need to explain what's so good about a sugary crust?
- Soft cakey center inside the sugary crust.
- The dough is freezable.
- and of course like almost all the recipes you'll find here, they're simple to make.
Ingredients
To make this tender chocolate cookie, a twist on the classic snickerdoodle recipe, you will need:
- Butter - softened to room temperature
- Caster sugar - also called superfine sugar
- Brown sugar - firmly packed. Here's how to make your own brown sugar.
- Cream of tartar
- Baking soda
- Salt
- Cayenne pepper
- Eggs
- Vanilla extract - here's how to make your own vanilla extract.
- Unsweetened cocoa powder
- Plain flour - also called all purpose flour
- Caster sugar extra mixed with ground cinnamon
How to make Mexican hot chocolate snickerdoodles
You can make the dough for Mexican chocolate snickerdoodles entirely in a stand mixer with the paddle attachment which means hardly any work.
Of course you can also use a medium bowl and wooden spoon and your own arm strength.
The hardest part is rolling the dough balls.
Start by beating the butter until it's light and creamy then add the sugars, cream of tartar, baking soda and cayenne pepper.
You can leave out the pepper if you like but I think it adds a little bit of depth of flavour.
Beat them all together until it’s nice and smooth.
Scrape down the sides with a rubber spatula then add the egg and vanilla and mix them through too.
Sift in the cocoa and flour and beat on low until the dough has no more dry bits.
If it gets too thick you can take the bowl off the stand and mix the last bit of flour in by hand but my mixer seemed to handle it ok.
Pop the bowl in the fridge for about half an hour for the dough to firm up.
Pre-heat the oven to 160C fan-forced and prepare parchment-lined baking sheet (x2).
The recipe didn’t say how much cookie dough to use at a time so I went with a teaspoon which I think made pretty good-sized snickerdoodles.
I got about 30 out of half the dough.
The recipe says that it makes 30 total.
Clearly they make them super-sized in America!
Place the cinnamon sugar mixture in a small bowl.
Roll dough into balls and then roll each dough ball one in the cinnamon-sugar mixture.
I threw them in the cinnamon bowl one at a time and then tossed the bowl like I was tossing something in a frying pan, that way I didn’t get sugary fingers and mix it into the dough when rolling in the palm of your hand.
You’ll understand what I’m on about if you make them.
Lay them out on the cookie sheets with 3cm between each ball and bake them for about 10-12 minutes or until they have slightly crisp edges and they crack on top.
Leave the chocolate snickerdoodle cookies to sit in the trays for a minute or two then transfer them over to a wire rack to cool.
Storage
The recipe says they keep for 3 days in an airtight container or 3 months in the freezer.
On closer inspection, it says that on every recipe in the book so I think you’ve got a little leeway.
Enjoy!
Recipe
Recipe
Mexican chocolate snickerdoodles
Ingredients
- 125 g butter softened
- ¾ cup caster sugar
- ¾ cup brown sugar firmly packed
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 eggs
- 2 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 ¼ cups plain flour
- ¼ cup caster sugar extra mixed with 2 teaspoon ground cinnamon
Instructions
- In the bowl of an electric mixer, beat the butter for a minute until soft and smooth.
- Add the sugars, cream of tartar, baking soda, salt and cayenne pepper and beat until everything is combined.
- Scrape down the sides of the bowl and mix in the eggs and vanilla.
- Add the cocoa and flour a little at a time until everything is mixed in and there are no dry bits.
- Pop the bowl in the fridge for about an hour for the dough to firm up.
- Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
- Using about a teaspoon of dough at a time, roll the dough into balls and then roll in the cinnamon/sugar mixture.
- Place the balls of dough on the tray leaving 3cm between each one.
- Bake the snickerdoodles for 10-12 minutes or until they start to crack on the top.
- Leave them to set on the trays for a minute and then transfer to a wire rack to cool.
Nutrition
Katie (The Muffin Myth) says
I need to get my eyes checked... thanks for the reminder. Haven't done it since I moved overseas, so I guess I need to seek out a new optometrist. These cookies look gorgeous! I *love* anything chocolate and spicy, so they're a sure fired win in my books! I'll definitely be trying them out shortly. Thanks for the recipe!
Claire says
Yes do Katie. I got my new glasses on Friday and it's like seeing a whole new world! You're welcome I hope you like them!
Barbara Bamber | justasmidgen says
I think a girl should have more than one pair of glasses if she's a blogger.. then you can match up with your food styling:) I can see why you love red.. these cookies are incredible.. I've been reading posts all night and I have to stop on this one. I'm starving for a bit of chocolate and trying to resist.. but it's time to succumb! Wish I had one of these though! I hope your eye improves!!
Claire says
Well that's a very good point Barbara. Maybe I'll have to get a few other frames as well. Thank you!
Maureen | Orgasmic Chef says
I PROMISE not to call you "four eyes"! I have never heard of a dry spot and eye closing but I'm glad you're back on to it.
I thought I was the only one who loved saying snickerdoodles. These look so pretty on the polkdadotty fabric.
Claire says
Nope Maureen you're not alone. I love snickerdoodles and turtles, noodle... anything with and 'oodle' sound.
Thanks!
Hotly Spiced says
I've just had to get a pair of reading glasses - it's old age apparently - but not in your case obviously. My glasses arrived last week. I haven't been brave enough to post a photo of myself wearing them - and I certainly didn't get red frames! Love the snickerdoodles - such a great and inviting name xx
Claire says
Well if I post you post Charlie! x
My Kitchen Stories says
Love your Doodles Claire. I have to ssay I can't see too well since spending ever waking moment on the computer. Every one is going to have a walking stick one day
Claire says
Very true. Not having glasses will be odd in a decade I'd say!
Lorraine @ Not Quite Nigella says
Oh you poor thing! That sounds nasty! I got told off for working on a computer by a chiropractor. Definitely show us the glasses when they arrive! :D
Claire says
If there was a way I could blog and not be on a computer I'd do it but the two go together! Ok I will.
Stephanie @ henry happened says
I'm wearing glasses right now! I bet the red ones would have been super cute on you :) But I'm sorry about the dry spot - I hope the cookies helped!
Claire says
Cookies always help! Yes the red were super cool but I think they would have looked a little crazy when I had to wear them out.