Mexican chocolate snickerdoodles
What's better than traditional snickerdoodles? Mexican chocolate snickerdoodles! A delicious chocolate cookie crusted with cinnamon and sugar.
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Servings: 50 cookies
Calories: 71kcal
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
Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 76IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
