Description
Indulge in the delightful experience of Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles. These cookies combine rich chocolate flavor with a warm hint of cinnamon, making them a perfect treat for any occasion—whether you’re celebrating a holiday, hosting a gathering, or simply satisfying your sweet tooth at home. They feature a moist and tender texture, complemented by slightly crisp edges and a crackly top. With their easy preparation and customizable options, these cookies are sure to impress family and friends alike.
Ingredients
Scale
- 1 cup softened butter
- 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
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- For rolling: granulated sugar and cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter until creamy. Add sugar and beat until fluffy.
- Add eggs one at a time along with vanilla, mixing well.
- Incorporate cocoa powder and flour without mixing yet; create a well for the cream of tartar, baking soda, baking powder, and salt. Blend those dry ingredients before combining with wet.
- Mix everything on low speed until just combined; avoid overmixing.
- Shape dough into balls (about 2 tablespoons each) and roll in cinnamon sugar mixture.
- Place on prepared sheets two inches apart and bake for about 10–12 minutes.
- Cool slightly before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg