Cayenne Snickerdoodles Recipes

MEXICAN CHOCOLATE SNICKERDOODLES

Steps:

• 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
• 2. In a large bowl, cream sugar and butter together.
• 3. Stir in eggs and vanilla.
• 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
• 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
• 6. In a small bowl, combine sugar and cinnamon mixture.
• 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
• 8. Bake for 8-10 minutes.
• 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.

CAYENNE SNICKERDOODLES

Steps:

• MIx together the flour, cream of tartar, baking soda, and salt. Set aside.
• With a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition.
• With the mixture still running, incorporate the flour mixture in small increments. Turn off the mixer, and spoon the dough into a bowl.
• Wrap the dough in plastic wrap, and refrigerate for a few hours.
• Mix the sugar with the cinnamon and cayenne in a small bowl.
• Roll the dough into golf-ball sized balls.
• Roll the balls into the sugar mixture.
• Bake on a cookie sheet at 350 degrees Fahrenheit for 8-10 minutes.
• Enjoy!