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When the crisp fall weather and a hint of Halloween are in the air, I find myself craving a warm cup of Mexican Coffee. There is something about that spice cutting through the chill that comforts like no other. These easy to make Mexican Mocha Snickerdoodles capture the spirit of the season.
A spicy twist on the classic Snickerdoodle
I love a standard Snickerdoodle. But, I've found adding a mix of spices, like my Snickerdoodle Kiss Cookies or these Mexican Mocha Snickerdoodles makes them more interesting. Something as simple as adding spice or a bit of cocoa can transform a simple Snickerdoodle into a delicious, multi-dimensional treat.
Key ingredients for Mexican Mocha Snickerdoodles
- Cocoa powder adds warm, chocolate notes of cocoa to the Snickerdoodle cookie base.
- Cream of Tartar is what gives Snickerdoodle Cookies their signature chewy texture. It keeps the sugar in the dough from crystalizing. Which, in turn, keeps them soft instead of turning crispy. Plus, Cream of tartar has a distinct tangy flavor that pairs well with the warmth of the spices.
- Instant espresso powder integrates with the cocoa powder to give the Snickerdoodle Cookies their mocha flavor base. Chocolate and espresso are such a winning combo in baked goods.
- Cinnamon sugar coats the exterior of these Mexican Mocha Snickerdoodles with that classic Snickerdoodle spicy, sweet finish.
- Ancho Chili Powder brings a surprising punch of flavor and intrigue to the sugary exterior. Just a pinch adds warmth and dimension to the chocolatey, coffee cookies.
The best Snickerdoodles are soft, chewy, sweet & spiced
The Snickerdoodle recipe maintains that soft and chewy snickerdoodle texture. But incorporates semi-sweet cocoa and instant espresso powder. Bringing a subtle mocha mix to the cookie base.
A whisper of ancho chile powder is blended in with the cinnamon sugar mix that coats the cookies. The mocha notes of the Snickerdoodles pair perfectly with the sweet and spicy ancho chile powder mix.
Ancho chiles are more mild and sweeter than other chiles
Ancho chiles are a more mild than other more popular chiles, like cayenne. With naturally sweeter, fruity and chocolate leaning notes, ancho chiles are a great flavor match for these Mexican Mocha Snickerdoodles.
Ancho chiles register lower on the Scoville heat scale, so they are a fun way to add spice without causing a 3 alarm fire in your mouth. However you can substitute something like cayenne powder in, if you are looking for a higher level of heat. Or even use chipotle powder for a more smoky flavor.
These Mexican Mocha Snickerdoodles are quick to prepare and aren't sickeningly sweet like that giant bowl of leftover Halloween candy that will haunt your pantry for the next six months. Get in the spirt and bake up a batch of Mexican Mocha Snickerdoodles this spooky season!
Recipe
Mexican Mocha Snickerdoodles
- Total Time: 40 minutes
- Yield: 36
Description
These soft and chewy Mexican Mocha Snickerdoodles have a subtle mocha base rolled in a cinnamon sugar mixture with a slightly spicy chile kick.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, at room temperature
- 2 ½ cups all purpose flour
- ½ cup dark unsweetened cocoa powder
- 1 tablespoons instant espresso powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon cinnamon
Rolling Sugar Mixture
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
- ¼ - ½ teaspoon ancho chile powder, depending on spice tolerance level
Instructions
- Whisk together the flour, cocoa powder, cream of tartar, baking soda, instant espresso powder, salt and 1 teaspoon of cinnamon together in a large mixing bowl.
- Using a stand mixer, cream the butter and sugars on medium speed for about 5 minutes until light and fluffy. Scrape the bowl a couple of times during this process.
- Reduce the speed to low and slowly add the eggs and vanilla and blend together. Scrape the bowl again.
- Keeping the mixer on low, slowly add the dry ingredients until fully incorporated. Scrape the sides of the bowl. Cover and chill dough for 15-20 minutes.
- Preheat oven to 350° F.
- While dough is chilling, prepare the sugar and spice mixture by mixing the granulated sugar, cinnamon and chile powder together in a small bowl.
- Remove dough from the refrigerator, it should be cool and slightly firm. Using a cookie scoop, form ping-pong sized balls and roll each ball in the sugary spice mixture.
- Evenly place 6-8 dough balls on a prepared cookie sheet, I prefer to use silpat mats or parchment paper.
- Bake for 10-12 minutes, rotating the pan halfway through, until the tops of the cookies begin to crackle a bit and they have formed a nice little dome.
- Remove from oven and allow to cool.
Notes
*A word of caution, chile spice can be a little intense at times, so be careful not to inhale a big ol' bite or you could end up with a spicy version of a cinnamon challenge on your hands.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Becca G says
I just baked another batch of these to share with my workmates to the delight of many! Heaps of happy Ozzies have just tasted their very first snickerdoodle 🙂 Thanks again for the awesome recipes!
beckysue says
Bex, this made my day! I am so glad you are baking the goods and sharing the haul with all of your pals. Thanks for all of your support. Love ya, girl. <3
CakePants says
Wow, these look and sound phenomenal! The combination of cocoa, cinnamon, and espresso sounds intoxicating (in the best possible way!).
beckysue says
Thanks! Intoxicating is always a good thing in my book. 😉