c/cooking · by Madzielle@lemmy.dbzer0.com · 303d

Mexican Hot Chocolate Snickerdoodles

I like that this recipe is vegan, however in my alterations I sub the maple syrup for honey, as I usually have it on hand over maple syrup. It works well with the flavor profile I think. Today, I added 1/2 teaspoon of espresso powder to the recipe, and did a quarter teaspoon each cayenne and hatch green chili powder.

I think these are one of my favorite cookies. I've probably been making them a decade, glad the recipe is still up, one of these days I'll write it down.

216 points · 18 comments · view on lemmy.world

18 Comments

seitzer@piefed.social · 14 pts · 303d (3 replies)

[ removed ]

Madzielle@lemmy.dbzer0.com · 8 pts · 303d (2 replies)

You are so right about this. Why is it so painful to be organized this way!?

Zombie@feddit.uk · 11 pts · 303d (1 reply)

I got you.

Mexican Hot Chocolate Snickerdoodles

Makes: 24

Ingredients

Topping

1/3 cup sugar
1 tsp ground cinnamon

Cookies

1/2 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 tbsp milk (whatever kind)
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla)
1 2/3 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cayenne

Steps

Heat oven to 350°F or 180°C
Line 2 large baking sheets with parchment paper
Mix the topping ingredients on a flat plate, set aside
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls.
Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Madzielle@lemmy.dbzer0.com · 6 pts · 302d

Brilliant!

wizzor@sopuli.xyz · 9 pts · 303d (2 replies)

I want to make red sugar dressing and pour it into the cracks to make lava.

Madzielle@lemmy.dbzer0.com · 8 pts · 303d

Honestly, you're on to something, that would be fire fire

Lemminary@lemmy.world · 4 pts · 303d

The cookies are lava!

jordanlund@lemmy.world · 8 pts · 303d (1 reply)

+1 for Silpat!

Madzielle@lemmy.dbzer0.com · 5 pts · 303d

I purchased them during a macrons hyper fixation, absolutely one of the best kitchen purchases to make!

frosty99c@midwest.social · 6 pts · 303d (2 replies)

I've made these before. They're amazing. They weirdly go so well with a blond ale that my wife and I have started to call them beer cookies

Madzielle@lemmy.dbzer0.com · 3 pts · 303d (1 reply)

Interesting combo. I can only guess as to what a blond ale would taste like, but it does sound an interesting combo. Must pair well if you've coined a new name!

hobovision@mander.xyz · 3 pts · 303d

I think of blond ales as a pale ale without the hops. So it's a kinda sweet, kinda bready, not too bitter ale. No roasty flavors like chocolate or coffee notes since the barley is barely toasted.

MakingWork@lemmy.ca · 6 pts · 302d (3 replies)

Just made these cookies! Using the original recipe. :)