Mexican Hot Chocolate Snickerdoodles

By Texaschef11

Ingredients

• 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 milk
• 2 teaspoons vanilla
• For the sugar coating
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon

Preparation

Step 1

To prepare cookie dough

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

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.

To prepare sugar coating

In a shallow dish, stir together sugar and cinnamon.

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.

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.

Makes about 24 cookies.