This fabulous, incredible, amazing recipe was modified from the recipe at Post Punk Kitchen. Her recipe absolutely blew my mind, and I ate 5 cookies in one sitting. I was out of control. I had one more for breakfast this morning. I put what was left of the batch of cookies into containers to send my husband in Afghanistan – those guys and gals on the base are going to love them. These things are incredible. I can’t say enough good things about the recipe. So here it is, the Mexican hot chocolate snickerdoodle cookie recipe, slightly modified from the original recipe.
Mexican Chocolate Snickerdoodle Cookie Recipe Ingredients
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup maple syrup
- 3 tablespoons milk (or almond milk if vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or chocolate extract, per the original recipe)
- 1 2/3 cups flour, sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/3 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Mexican Chocolate Snickerdoodle Cookie Recipe Directions
Preheat oven to 350 degrees and line baking sheets with parchment paper. Mix together the sugar and cinnamon topping ingredients in a small bowl and set aside until later. In a mixing bowl, blend the canola oil, sugar, maple syrup and milk, then add the extracts. Sift in the dry ingredients a bit at a time, stirring in each addition. It’ll be a thick cookie dough. Roll into a disc of your desired cookie size, roll in the cinnamon-sugar topping, then line on the cookie sheet an inch or two apart. Bake for about 10 minutes. Cool for 5 minutes, then cool completely on a wire rack.
Gratitude and apologies to Isa Chandra Moskowitz and the Post Punk Kitchen blog for this amazing, incredible cookie recipe for Mexican hot chocolate snickerdoodle cookies. Really – WOW!