Mexican Mocha Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 Ancho chile powder or preferred chile powder alternative
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 4 tsp Cinnamon
  • 1 Cocoa powder, dark unsweetened
  • 2 tsp Cream of tartar
  • 11/16 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Drinks

  • 1 Espresso, Instant

• Dairy

  • 1 at room temperature cup Butter, unsalted

Found on bakingthegoods.com

Description

Ingredients

• unsalted butter at room temperature - 1 cup (2 sticks)
• granulated sugar - 1/2 cup
• brown sugar - 1/2 cup
• eggs at room temperature - 2
• all purpose flour - 2 1/2 cups
• dark unsweetened cocoa powder (I used Valrhona) - 1/2 cup
• instant espresso powder - 1-2 tablespoons (depending on your flavor preference)
• cream of tartar - 2 teaspoons
• baking soda - 1 teaspoon
• salt - 1/2 teaspoon
• pure vanilla extract - 1 1/2 teaspoons
• cinnamon - 1 teaspoon
• granulated sugar - 3 tablespoons
• cinnamon - 1 tablespoon
• ancho chile powder or preferred chile powder alternative - 1/4 - 1/2 teaspoon (depending on spice tolerance level)

Directions

• Whisk together the flour, cocoa powder, cream of tartar, baking soda, instant espresso powder, salt and 1 teaspoon of cinnamon together in a large mixing bowl. Using a stand mixer, beat the butter and sugars on medium speed for about 5 minutes until light and fluffy. Scrape the bowl a couple of times during this process. Reduce the speed to low and slowly add the eggs and vanilla and blend for another 1-2 minutes. Scrape the bowl again. Keeping the mixer on low, slowly add the dry ingredients until fully incorporated. Scrape the sides of the bowl. Cover and chill dough for 15-20 minutes. Preheat oven to 350°. While dough is chilling, prepare the sugar and spice mixture by blending the granulated sugar, cinnamon and chile powder together in a small bowl. Remove dough from the refrigerator, it should be cool and slightly firm. Using a cookie scoop, form ping-pong sized balls and roll each ball in the sugary spice mixture. Evenly place 6-8 dough balls on a prepared cookie sheet, I prefer to use silpat mats or parchment paper. Bake for 10-12 minutes, rotating the pan halfway through, until the tops of the cookies begin to crackle a bit and they have formed a nice little dome. Remove from oven and allow to cool.