Monday, May 3, 2010

Mexican Hot Chocolate Snickerdoodles Cookie Recipe

I recently came across this recipe for vegan Mexican Hot Chocolate Snickerdoodles.  They look amazing but I wanted to see if I could make them non-vegan.  Using a basic snickerdoodle recipe, the vegan Mexican Hot Chocolate Snickerdoodle recipe and some of my own tweaks, this is what I came up with...

cookie dough:
1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract

sugar coating:
1/3 cup granulated sugar
1 teaspoon cinnamon

  1. Preheat oven to 350°.
  2. Sift together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.
  3. In a large bowl, beat beat butter, shortening and sugar until fluffy. Add eggs one at a time. Add vanilla extract. 
  4. Slowly pour dry ingredients into mixture and beat until combined.
  5. In a shallow dish, stir together sugar and cinnamon.
  6. Roll dough into walnut sized balls, and roll in cinnamon and sugar until coated. Place dough onto parchment-lined baking sheets.
  7. Place into the preheated oven and bake until the cookies have spread and are crackly on top, about 8 to 10 minutes. Remove from the oven, let cookies cool for a few minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies.

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