bcmom's kitchen

bcmom's kitchen

Sunday, November 30, 2014

Spicy Chocolate Snickerdoodles

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month was Lisa's blog Sweet as Sugar Cookies.  As her blog title would suggest, Lisa is "all about the sweets" so there are plenty of yummy looking sweets to choose from.  There are, of course, lots of cookies and an entire list of recipes just for chocolate chip cookies.

I figured it was only right that I make some kind of cookies from Lisa's blog, and when I saw these Mexican Chocolate Snickerdoodles I knew they were the ones. I've always loved Snickerdoodles - though I haven't made them in ages - and the addition of chocolate with a kick of cayenne made them sound absolutely irresistible.

I did think about making these Strawberry Lemonade Muffins, but then I went right back to the cookies. I'll definitely be trying those muffins sometime, though!

These cookies bake up slightly crunchy on the outside, soft and cake-like on the inside.  I especially love that little bite from the cayenne, especially in the cinnamon sugar mix on the outside.  So good!  My husband doesn't like a lot of spice in his food, but even he enjoyed them, so they're not super-spicy - just have that little kick to make them fun.

Spicy Chocolate Snickerdoodles
adapted from Sweet as Sugar Cookies

  • 1/2 c. butter, softened
  • 1/2 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 2 eggs
  • 2 tsp. vanilla
  • 2 c. unbleached flour
  • 1/2 c. unsweetened cocoa powder
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
For rolling:
  • 1/4 c. sugar
  • 2 tsp. cinnamon
  • pinch of cayenne pepper 
  1.  Cream butter and sugars together.  Add eggs and vanilla; mix well.
  2. Combine flour, cocoa, cream of tartar, baking soda, salt and cayenne.  Mix in and stir until well combined.  Chill dough for about an hour.
  3. Roll dough into 1" balls and roll in cinnamon/sugar mixture.  Place on ungreased cookie sheet and bake 10-12 minutes at 350°, until cracked on top.  Cool 2-3 minutes on cookie sheet before removing to wire rack to cool.
Makes about 4 dozen

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