Description
These Mexican Hot Chocolate Cookies—also known as Chocolate Snickerdoodles—are soft, chewy, and bursting with rich cocoa flavor. Rolled in cinnamon sugar, they deliver a warm, spicy twist inspired by traditional Mexican hot chocolate. Perfect for holidays, gifting, or cozy treats.
Ingredients
- 1 cup butter, softened (2 sticks)
- 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, spooned and leveled
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/3 cup granulated sugar (for rolling)
- 1 & 1/2 tablespoons cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and 1 1/2 cups sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in the cocoa powder until fully combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- In a small bowl, combine the rolling sugar and cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon sugar mixture.
- Place on baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra spice, add a pinch of cayenne to the cinnamon sugar coating.
- Do not overbake—cookies should stay soft and chewy.
- Dough can be chilled for 30 minutes to reduce spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired