Name: Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican-inspired
Ingredients: 1 cup butter, softened (2 sticks); 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 2 3/4 cups all-purpose flour, spooned and leveled; 1 1/2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper (optional for heat); 1/4 to 1/3 cup granulated sugar; 1 1/2 tablespoons ground cinnamon

Ingredients

1 cup butter (softened, 2 sticks)

1 & 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

2 & 3/4 cups all-purpose flour (spooned and leveled)

1 & 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 to 1/3 cup granulated sugar (for rolling)

1 & 1/2 tablespoons cinnamon (for rolling)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 & 1/2 cups sugar and beat for a couple of minutes until light and fluffy, scraping down the sides and bottom of the bowl as needed.

Step 3: Add the eggs and vanilla extract; mix well to combine.

Step 4: Add the cocoa powder and flour to the bowl but do not mix yet. Make a well in the flour mixture.

Step 5: Add the cream of tartar, baking soda, baking powder, and salt into the well. Blend these dry ingredients together with a small spoon before mixing them into the wet ingredients. For a little heat, you can add 1/4 teaspoon cayenne pepper here (optional).

Step 6: Turn the mixer to low and slowly incorporate the flour and cocoa mixture. Mix only until just combined, making sure to scrape the sides and bottom of the bowl thoroughly.

Step 7: Optionally, cover the dough and refrigerate for up to 48 hours. You can also bake immediately with excellent results.

Step 8: Shape the dough into uniform rounds about 2–3 tablespoons each.

Step 9: In a shallow bowl, combine 1/4 or 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon (adjust sugar amount to taste). Roll each dough ball in the cinnamon sugar mixture.

Step 10: Place the sugared dough balls on the prepared baking sheets, spacing them at least 2 inches apart.

Step 11: Bake for 10–12 minutes, or until the edges are set and the centers look soft and shiny. Ovens vary, so keep an eye on them.

Step 12: Let the cookies rest on the baking sheet for about 2 minutes.

Step 13: When manageable while still hot, use a spatula to transfer each cookie back into the bowl with the cinnamon sugar. Add more cinnamon sugar if needed.

Step 14: Sprinkle additional cinnamon sugar over the top of each cookie using your fingers, pressing lightly to help it stick while the cookies are still warm.

Step 15: Transfer the cookies to a wire rack to cool completely.

Step 16: Enjoy warm for the best fudgy middle and pair perfectly with a glass of milk.

Tips & Variations

For extra warmth, add 1/4 teaspoon cayenne pepper to the dough to enhance the Mexican hot chocolate flavor.

Refrigerating the dough for several hours or overnight can deepen the flavors and improve texture.

Use dark cocoa powder for a richer chocolate taste.

If you prefer a less sweet coating, reduce the sugar in the cinnamon mixture slightly.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to use one that includes xanthan gum or another binder to maintain the texture.

What if I don’t have cream of tartar?

Cream of tartar helps create the snickerdoodle’s chewy texture and slight tang. You can omit it, but the cookies may be a bit less tender. Alternatively, add a bit of lemon juice or vinegar to mimic the effect.