Best 2 Mexican Chocolate Snickerdoodles Recipes

If you are a fan of Mexican chocolate and snickerdoodles, then you are in for a treat! This Mexican chocolate snickerdoodle recipe is the perfect combination of both flavors. With its rich, chocolatey flavor and its soft, chewy texture, this cookie is sure to become a favorite in your household. The best part about this recipe is that it is incredibly easy to make. With just a few simple ingredients, you can have these delicious cookies ready to enjoy in no time. So, preheat your oven and get ready to experience the deliciousness of Mexican chocolate snickerdoodles!

Here are our top 2 tried and tested recipes!

MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)

Mexican Hot Chocolate Snickerdoodles (Vegan) image

These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.

Provided by Lalaloula

Categories Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 14

Ingredients

1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup oil (canola is specified in the book, but any neutral oil will do)
1 cup sugar (I used unrefined cane sugar)
1/4 cup pure maple syrup
3 tablespoons non-dairy milk (I used vanilla oat milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (I used more vanilla as I could not find it)
1 2/3 cups flour (I used spelt flour)
1/2 cup unsweetend cocoa powder (I think carob powder would work well, too)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (or try chili powder)

Steps:

Mix the topping ingredients on a large dinner plate. Set aside.
In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
Add the extracts.
In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.

MEXICAN CHOCOLATE SNICKERDOODLES

Mexican Chocolate Snickerdoodles image

Snickerdoodles with their sweet, buttery flavor rolled in cinnamon sugar are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and...

Provided by Teresa Jacobson

Categories Chocolate

Time 25m

Number Of Ingredients 14

Ingredients

1 1/2 c sugar
1 c butter or margarine, softened
2 large eggs
1 tsp vanilla
2 1/2 c all-purpose flour
1/4 c cocoa, unsweetened
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp cinnamon, ground
1/4 tsp cayenne pepper
1/4 tsp salt
SUGAR COATING
2 Tbsp sugar
2 tsp cinnamon

Steps:

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
2. In a large bowl, cream sugar and butter together.
3. Stir in eggs and vanilla.
4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
6. In a small bowl, combine sugar and cinnamon mixture.
7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
8. Bake for 8-10 minutes.
9. Cool on cookie sheet for 1 minute before removing to a cooling rack.

Tips:

Use high-quality chocolate for the best flavor. A Mexican chocolate with a rich, complex flavor will result in the most delicious snickerdoodles.
Be sure to chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Don't overmix the dough. Overmixing will make the cookies tough.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before serving. This will allow them to firm up and develop their full flavor.

Conclusion:

These Mexican chocolate snickerdoodles are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and chewy texture, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!