Mexican Chocolate Snickerdoodles

Week of Christmas Treats day four and, once again, I’m super excited about this recipe. Funny story, I actually got the recipe from a cookie magazine I bought at Home Depot, of all places. It was a total impulse buy and it wasn’t until I got in the parking lot  and examined the receipt that I realized I had paid $10 for it! Yikes, a little steep for a magazine. Luckily it all turned out well because it was full of yummy recipes.

There is a lot to love about this cookies. First the sweet and spicy cinnamon coating. As the cookie bakes, the sugar coating forms almost a crust. This crust gives the outside just the right crisp, while also sealing in the moist interior. The interior reminds me of a chewy and cakey brownie. If you use the optional cayenne pepper, it doesn’t really affect the flavor, it just adds a warmth. The flavor really reminded me of a Mexican hot chocolate I’ve had in the past. Mmmm….

One last note I need to make. When I wrote out my shopping list for cookie-baking I was sure, SURE, that I had cream of tartar. I could even picture in my mind where it was in the drawer. Fast-forward to cookie-baking time and cream of tartar is no where to be found in my kitchen. Of course I had already started and did not feel like running to the store. So I googled for substitutes and what I found is that there isn’t really one good substitute for it. The best I could find was vinegar, to replace the acidity. So that’s what I used. The cookie texture was perfect and we loved the flavor, so I plan to stick with the vinegar whenever I make these. But I’ll make a note in the recipe that cream of tartar can also be used.

 

 

Comments

  1. I love the combination of chocolate and chile (… and cinnamon). Is that mug from Starbucks :)?

  2. Love this recipe! Will be linking back to this in my upcoming post :)

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