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"Hunger is the best sauce in the world."--Cervantes

Mexican Hot Chocolate Snickerdoodles Recipe

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This recipe for Mexican Hot Chocolate Snickerdoodles is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1/2 c. Canola Oil
1 c. Sugar
1/4 c. Pure Maple Syrup
3 tbsp. Almond Milk (any non-dairy milk)
1 tsp. Vanilla Extract
1 tsp. Chocolate Extract (or more vanilla extract)
1 2/3 c. Flour
1/2 c. Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Cayenne

Topping:
1/3 c. Sugar
1 tsp. Ground Cinnamon
Directions:
Directions:
Preheat oven to 350º
Line 2 large baking sheets with parchment paper
Mix the topping ingredients on a flat plate; set aside
Cookies:
In a medium mixing bowl use a fork to vigorously mix oil, sugar, syrup, and milk; mix in extracts
Sift in remaining ingredients, stirring as you add until dough is pliable
Roll dough into walnut-sized balls; pat into the sugar topping to flatten into 2" disks; transfer to baking sheet, sugar side up, at least 2" apart
Bake for 10 - 12 minutes; they spread and crackle on top
Remove from oven and let cool for 5 minutes, then transfer to a rack to cool completely
Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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