Description
These soft and chewy Mexican Mocha Snickerdoodles have a subtle mocha base rolled in a cinnamon sugar mixture with a slightly spicy chile kick.
Ingredients
Units
Cookie Dough
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 2 1/2 cups all purpose flour
- 1/2 cup dark unsweetened cocoa powder
- 1 tablespoons instant espresso powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
Rolling Sugar Mixture
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
- 1/4 - 1/2 teaspoon ancho chile powder, depending on spice tolerance level
Instructions
- Whisk together the flour, cocoa powder, cream of tartar, baking soda, instant espresso powder, salt and 1 teaspoon of cinnamon together in a large mixing bowl.
- Using a stand mixer, cream the butter and sugars on medium speed for about 5 minutes until light and fluffy. Scrape the bowl a couple of times during this process.
- Reduce the speed to low and slowly add the eggs and vanilla and blend together. Scrape the bowl again.
- Keeping the mixer on low, slowly add the dry ingredients until fully incorporated. Scrape the sides of the bowl. Cover and chill dough for 15-20 minutes.
- Preheat oven to 350° F.
- While dough is chilling, prepare the sugar and spice mixture by mixing the granulated sugar, cinnamon and chile powder together in a small bowl.
- Remove dough from the refrigerator, it should be cool and slightly firm. Using a cookie scoop, form ping-pong sized balls and roll each ball in the sugary spice mixture.
- Evenly place 6-8 dough balls on a prepared cookie sheet, I prefer to use silpat mats or parchment paper.
- Bake for 10-12 minutes, rotating the pan halfway through, until the tops of the cookies begin to crackle a bit and they have formed a nice little dome.
- Remove from oven and allow to cool.
Notes
*A word of caution, chile spice can be a little intense at times, so be careful not to inhale a big ol' bite or you could end up with a spicy version of a cinnamon challenge on your hands.
- Prep Time: 20 minutes
- Cook Time: 10 minutes