Mexican Chocolate Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/4 tsp Cayenne pepper
  • 2 tsp Cinnamon, ground
  • 1/2 cup Cocoa, unsweetened
  • 1 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on momontimeout.com

Description

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 1 tsp cream of tartar
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cayenne pepper
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• ½ cup unsweetened cocoa
• 2¼ cups all purpose flour
• ¼ cup granulated sugar
• 2 tsp ground cinnamon

Directions

• Preheat oven to 350F.
• In a large mixing bow, beat the butter and sugars together until nice and fluffy.
• Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
• Beat in eggs, one at a time, followed by the vanilla extract.
• Stir in unsweetened cocoa and flour just until combined.
• Combine sugar and cinnamon in a small bowl.
• Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm.
• Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
• Store cookies in an airtight container for up to 5 days.