Sometimes putting a spin on a tried-and-true favorite yields tasty results! Home cook Teresa Jacobson’s Mexican Chocolate Snickerdoodles are the perfect, scrumptious example! Chewy and chocolatey on their own, just a pinch of cayenne pepper and cinnamon add a zippy kick that just cannot be beat. You won’t believe how good these are – a perfect addition to your Cinco de Mayo spread!
See step-by-step photos of Teresa’s Snickerdoodle recipe and thousands more from other home cooks at: www.justapinch.com/snickerdoodle
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…
1 1/2 c sugar plus 2 tbsp, divided
1 c butter or margarine, softened
2 lg eggs
1 tsp vanilla
2 1/2 c all purpose flour
1/4 c unsweetened cocoa
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp cinnamon plus 2 tsp, divided
1/4 tsp cayenne pepper
1/4 tsp salt
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a large bowl, cream 1 1/2 cups sugar and butter together. Stir in eggs and vanilla.
In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, 1/2 tsp cinnamon, cayenne and salt. Blend well.
Slowly stir flour mixture into bowl with butter mixture. Combine well.
In a small bowl mix together remaining sugar and cinnamon.
Form dough into 1-inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
Bake for 8-10 min. Cool on cookie sheet for 1 minute before removing to cooling rack.
“Chocolate, cinnamon and a little kick from cayenne…these cookies were inspired by that flavor!” — Teresa Jacobson, Jacksonville, Fla. (pop. 821,784)