Spicy Chocolate Snickerdoodles
Just like the traditional snickerdoodle recipe, these spiced chocolate snickerdoodles are coated in cinnamon and sugar. But unlike their golden-hued counterparts, this cookie idea features cocoa powder and cayenne pepper. That combination is often referred to as a Mexican chocolate snickerdoodle, so if you're looking for more Mexican flavor choose a Mexican cinnamon and cocoa powder, if possible.
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Recipe Summary
Ingredients
Directions
Note:
Dough may be shaped into balls, rolled in cinnamon-sugar mixture, and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 13 to 15 minutes.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.