Mexican Hot Chocolate Snickerdoodles

Chocolate, snickerdoodles, a bit of spice…what more could you ask for. Adjust the spice to taste. Perfect for cold weather. Or hot. Or anytime really.

Original recipe from (now defunct) Desert Culinary

Makes 2 dozen cookies

For the cookie dough

1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (if using regular milk, the cookies won’t be vegan)
2 teaspoons vanilla

For the sugar coating

1/3 cup granulated sugar
1 teaspoon cinnamon

To prepare cookie dough

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.
3. In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.
4. In a shallow dish, stir together sugar and cinnamon.
5. Roll dough into walnut sized balls, then gently flatten each ball into a 2″ disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2″ apart.
6. Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack – let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

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