Chocolate Cayenne Snickerdoodles
Yield: 26 cookies (approximately) **For double recipe, see end
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
Cookie Dough:
1 cup (2 sticks) butter, room temperature (salted or unsalted)
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour (stir, spoon, & level)
1/2 cup unsweetened cocoa powder
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne
For Coating:
1/4 cup granulated sugar
1 Tbsp ground cinnamon
Instructions
1.Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats.
2.In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add eggs and vanilla. Scrape bowl. Mix well.
3.In a separate large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder, salt, and cayenne.
4.Add dry ingredients to the wet ingredients while mixing on low speed. Mix until just incorporated.
5.Scoop dough and round into balls (about 2 Tbsp each). Mix together the sugar and cinnamon in a bowl. Roll cookie dough balls in cinnamon-sugar and place on a prepared cookie sheet at least 2-inches apart.
6.BAKE at 350 degrees F for 9-11 minutes, or until edges are set and the middle is still soft and slightly shiny.
7.Immediately sprinkle extra cinnamon-sugar on top of the baked cookies while still hot, so it sticks. Let cookies rest on tray for 2 minutes before transferring to a rack to cool completely. Store leftovers in an airtight container.
**Doubled Ingredients
Cookie Dough:
4 sticks butter
2 cups granulated sugar
1 cup brown sugar, packed
4 large eggs
2 tsps vanilla extract
5 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
3 tsps cream of tartar
2 tsps baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cayenne
A Single Coating recipe works for a double cookie batch.
rtf format