Mexican Hot Chocolate Snickerdoodles
Minutes Prep time: 25
Minutes Total time: 50
Servings: 24
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 50
Servings: 24
Difficulty: Intermediate
PAM® Baking Spray
1 cup all-purpose flour
2 envelopes (0.96 oz each) Swiss Miss® Simply Cocoa Dark Chocolate Hot Cocoa Mix
2 teaspoons ancho chili powder, divided
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 5 mg | 0 |
Carbohydrate | 11 g | 4% |
Cholesterol | 18 mg | 6% |
Total Fat | 4 g | 7% |
Iron | 3% | |
Calories | 87 kcal | 4% |
Sodium | 57 mg | 2% |
Protein | 1 g | 2% |
Saturated Fat | 2 g | 12% |
Sugars | 6 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray baking sheets with baking spray.
Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.
Stir together 2 tablespoons sugar, remaining 1 teaspoon chili powder, cinnamon and cayenne pepper in small bowl. Shape dough into 1-inch balls. Roll in sugar mixture and place on baking sheets. Bake 10 to 12 minutes until just set. Let cool 1 minute then remove to wire racks to cool completely.
Mexican Hot Chocolate Snickerdoodles