November 26, 2013

12 Days of Cookies
( + Mexican Chocolate Snickerdoodles )

Just to throw a little holiday sacrilege into the mix this week:

I'm not a fan of snickerdoodles.

I know, I get it.  They're white and puffy and soft and all full o' cinnamon.  But there's so many designer dogs running around nowadays, that I can't hear the word "doodle" without assuming that there's a poodle mixed in there somewhere.

And that's just not appetizing.

Although it does explain the white and puffy aspects.

But mainly I can't get behind the 'doodles because they're just so simple.  White.  Cinnamon.  Meh.
I like my flavors to holler, not squeak.

But these 'doodles fit the bill.  Soft and puffy like the traditional version, with a bittersweet bite from the chocolate and a warm, spicy burn from cinnamon and cayenne.  

And not a smidge of poodle to be found.

Mexican Chocolate Snickerdoodles
from Better Homes and Gardens

Unsalted Butter  [ 1/2 cup, softened ]
Sugar  [ 3/4 cup ]
Brown Sugar  [ packed, 3/4 cup ]
Cream of Tartar  [ 1 teaspoon ]
Baking Soda  [ 1/2 teaspoon ]
Salt  [ 1/2 teaspoon ]
Cayenne Pepper  [ 1/4 teaspoon ]
Eggs  [ 2 ]
Vanilla Extract  [ 2 teaspoons ]
Unsweetened Cocoa Powder  [ 1/2 cup ]
Flour  [ 2 1/4 cups ]

Sugar  [ 1/4 cup ]
Cinnamon  [ 2 teaspoons ]

1.   In bowl of an electric mixer, beat Butter at High speed for 30 seconds.
2.   Add Sugar, Brown Sugar, Cream of Tartar, Baking Soda, Salt and Cayenne.  Beat until 
         thoroughly mixed, occasionally scraping down sides of bowl with a rubber spatula.
3.   Add Eggs and Vanilla and beat until mixed.
4.   Add Cocoa Powder and Flour and beat just until combined.
5.   Cover Dough with plastic wrap and place in refrigerator until chilled  [ about 1 hour ].
6.   Heat oven to 350 degrees.
7.   In a small, shallow bowl, stir together Sugar and Cinnamon.
8.   Roll chilled Dough into 1 1/4-inch balls.
9.   Roll Balls in Cinnamon-Sugar Mixture until evenly coated.
10.   Place balls 2 inches apart on ungreased cookie sheets.
11.   Bake until edges are set and tops are cracked  [ about 10 minutes ].
12.   Cool on cookie sheets for 1 minute; then transfer to wire rack and cool completely.         

Makes about 24 cookies.

Like your chocolate with a Latin twist?
Chocolate Dulce de Leche Bars


  1. Hi Melissa! Just wanted to let you know that I received your brownies yesterday! Thank you so much! They're amazing!!! In fact, I'm almost embarrassed to admit they're already half gone lol. I will definitely be looking out for the recipe! :)

    Also, thank you for checking out my blog! I've been enjoying looking around yours as well! So many delish looking recipes I will have to try out (like these Snickerdoodles, yum!). :)

    1. Hey, Krystal! I'm so glad you liked them - and that they arrived more or less in one piece. :) I'm posting the recipe later today, so it should be up soon. I'm so looking forward to seeing what everyone else made!