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MEXICAN HOT CHOCOLATE SNICKERDOODLES

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 24
INGREDIENTS
  • 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
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
DIRECTIONS

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.