Mexican Hot Chocolate Snickerdoodles
OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!
Mexican Hot Chocolate SnickerdoodlesMakes 2 dozen CookiesA beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together 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.
September 16th, 2009 at 3:48 pm
thank you for this recipe. I do have all these ingredients.I am def sold.
September 16th, 2009 at 4:10 pm
Considering how much I loved the Mexican Hot Chocolate Cupcakes in VCTOTW, I am SUPER excited to try this recipe! Looks fantastic!
September 16th, 2009 at 4:28 pm
I think you’re missing a paragraph tag before the YouTube video. It’s made the page go all wonky. Oh, and mmm, snickerdoodles.
September 16th, 2009 at 4:44 pm
Oh the page is ok on my puter, but I put a p-tag in there. Does it look ok to you now?
September 16th, 2009 at 4:53 pm
Omg omg have my babies! I am so making these tonight even though I am currently squatting in my in laws house. Yesssss!!!
Question, what is the purpose of parchment paper in a recipe? Is a greases cookie sheet sufficient??
September 16th, 2009 at 4:58 pm
Hmmmm - we will definitely try these. My boys love vegan snickerdoodles and this takes the concept one step further.
Question: does the new book have a sugar cookie suitable for rolling and cutting out in it? I need a no-egg recipe for Christmas cut-out cookies and so far everything I’ve tried has not been a success. My favorite family recipe w/ egg beats them all hands down. I figure if anyone can come up with an eggless alternative, it’s you. If so, please advertise this closer to the holiday baking season! Many thanks!
September 16th, 2009 at 5:02 pm
Sarah - parchment works better than a greased cookie sheet to help the cookies spread and keep them from sticking. It also has the added benefit of protecting your cookie sheets!
Janelle - It does indeed have a roll and cut sugar cookie! I think that’s exactly what they’re called, too.
September 16th, 2009 at 5:08 pm
I love spicy chocolate aztecs!
xo
kittee
September 16th, 2009 at 6:11 pm
You and your crazy extracts. That said, yum.
September 16th, 2009 at 6:20 pm
*drool* makes the upcoming book even more appealing to look forward!!
September 16th, 2009 at 8:58 pm
[…] present, Mexican Hot Chocolate Snickerdoodles! If you like your chocolate with a kick, then these cookies are for […]
September 16th, 2009 at 10:05 pm
I just made these and they are so yummy! I love the little bit of spicy…and so pretty! Thanks!
September 16th, 2009 at 10:10 pm
Spicy chocolate yumminess - that’s my kind of cookies! I’ve never made snickerdoodles (not sure I’ve ever had one, actually), and those definitely seem to be the perfect way to lose my snickerdoodles virginity…
September 16th, 2009 at 11:58 pm
i just had to make these too- gluten free as always! This time I used a combination of sorghum and rice flour. I also used dutch cocoa which is a darker, richer cocoa. i used sparking sugar for the tops, but it didn’t sparkle so much when i added the cinnamon! They are beautiful, and taste great. Thanks so much!!!
September 17th, 2009 at 1:24 am
I made them tonight, they are SO GOOD!
September 17th, 2009 at 1:31 am
I just made these! So, so good.
I was naughty and unveganised them - I didn’t have nondairy milk or vegetable oil (apart from EV olive and pumpkinseed) so I used regular milk and an egg.. they still tasted awesome! I promise I’ll make them the vegan way next time
xx
September 17th, 2009 at 6:35 am
Cute video! I can’t wait to make these, I picked up some chocolate extract when I was in NYC so I can even follow the recipe correctly for once!
September 17th, 2009 at 7:20 am
[…] you haven’t made Isa’s Mexican Hot Chocolate Snickerdoodles, you really should take the time. They are crazy […]
September 17th, 2009 at 9:40 am
Oh my. I haven’t encountered snickerdoodles before but I’m sold.
Two questions:
You mention in the video that the sugar reacts with the oil when you beat them together. Could you elaborate, or point me in the right direction? I haven’t seen or heard anything talk about that before.
Maple syrup is expensive in Australia - would golden syrup be OK or should I really go for maple?
September 17th, 2009 at 11:19 am
i’m so happy to see you mixing with a fork, i thought i was wonky because i haaate whisks.
September 17th, 2009 at 1:35 pm
Oh how fun! I love the video!
-A
September 17th, 2009 at 5:27 pm
You’ve solved my dilemma on what to bring to a housewarming! Thanks Isa!
September 17th, 2009 at 5:35 pm
These are cooling behind me and will shortly prompt me to ride across town to deliver them to a favorite bike shop both because I want to share how great these are and I will need to burn off the calories from sampling too many myself.
If anyone is questioning whether its worth it to track down chocolate extract - it is. These are unbelievably chocolate-y.
September 18th, 2009 at 1:02 am
[…] a super delicious sounding recipe for Mexican Hot Chocolate Snickerdoodles cookies over on her Post Punk Kitchen blog, along with a video walking you through the entire process. She makes it look so easy! See for […]
September 18th, 2009 at 12:08 pm
[…] yer recipe (and instructional video) here, and then pre-order this amazing book pretty please. No […]
September 18th, 2009 at 12:18 pm
adorable video! this will be my sunday baking, i think! thanks for sharing the recipe, cannot wait for the book.
September 18th, 2009 at 12:49 pm
And here I was thinking I’d be baking this weekend and here is this FABULOUS recipe! I grew up drinking Mexican hot chocolate and champurrado (an incidentally vegan chocolatey slurry of fresh masa and Mexican chocolate served around the holidays), and I’ve always loved snickerdoodles. This looks like the perfect marriage of both!
Thank you, Isa, for this cookie book — I’m SO looking forward to replacing my old, unvegan Betty Crocker cookie book with your abfab vegan one this fall!
September 18th, 2009 at 1:57 pm
OMG these were one of my favorite recipes to test! SO GOOD!
September 18th, 2009 at 4:12 pm
Holy cow those look and sound amazing!
September 19th, 2009 at 10:39 am
these were really easy to make, and they ended up looking just like the photo. (professional finish with minimal effort is always a plus) i was a little worried when i saw they didn’t have any cream of tartar in them, but it didn’t seem to make a difference.
the cayenne pepper gives you a nice swift kick in the ass, but in the best way possible. even my atkins-brainwashed step dad had a few of these.
thank you!
September 19th, 2009 at 10:14 pm
These look amazing. Isa, any suggestions on where to get chocolate extract? I went to a specialty baking shop and their extracts (included chocolate) looked all weirdly chemical-ly, like they were flavored with an artificial flavor (I suppose in the same way that vanillin is the primary ingredient in imitation vanilla?) Is there something I should look for in a “quality” chocolate extract or are they all that way?
September 20th, 2009 at 1:00 am
Kitchen stores should have it, like sur la table and kitchen kaboodle. I’ve found it at whole foods too, but someone else mentioned that theirs didn’t stock it. Also, Trader Joe’s and Penzy’s spices if you have one in your area.
September 20th, 2009 at 11:17 am
I made these right after I watched the video. They are fantastic! My husband can’t stop raving about them and you can be sure I’ll be making them again! Can’t wait to get the book and try all the other recipes! Thanks for doing what you do!
September 20th, 2009 at 7:18 pm
One question about the maple syrup: Which type? Grade A, B, dark, light? Thank you!
September 21st, 2009 at 2:19 am
Franni, honestly any maple syrup will work!
September 21st, 2009 at 3:56 pm
i am making these riggggght now
September 22nd, 2009 at 11:13 am
I posted this on the boards too, but thought I may get some other opinions here as well, especially because I really want to make them! Has anybody made these with substitutions? I sprained my ankle yesterday and have to amuse myself, but am out of a) maple syrup, so I was thinking molasses, and b) would like to cut back a little on the oil. Thoughts?
September 22nd, 2009 at 12:09 pm
I tried these cookies last night, and they were delicious!! But, I should have known that I couldn’t handle spicy! Next time I’ll make these minus the cayenne pepper.
September 23rd, 2009 at 10:26 am
I had to make a few really minor subs due to what I had on hand:
-no chocolate extract in my house, so I just upped the vanilla and through in a bit of almond since I love almond extract so much.
-all out of canola, so I melted some earth balance and allowed it to cool.
-aaaand, I had some unmarked pepper in a container next to my collection of other peppers–and I thought it might be extra cayenne (I was all out otherwise), but I didn’t want to mess it up, so I used Ancho instead. I mean, it was good, but probably not as spicy as it could have been.
The cookies are delish — soft and sweet. Although, I was left with so so so much extra cinn-sugar topping on my plate. Maybe I’m just a light dipper?
September 24th, 2009 at 3:18 pm
Just made them today. Super delicious sweet with a slight kick! Awesome. Thanks!!
September 25th, 2009 at 4:19 pm
[…] got this Mexican Hot Chocolate Snickerdoodle recipe from Isa and Terri at The Post Punk Kitchen. It’s a preview recipe from their upcoming cookie […]
September 25th, 2009 at 4:34 pm
I just made these this morning, and they are delicious! I can’t wait for the book to come out so I can try more of your new cookie recipes!
September 25th, 2009 at 9:15 pm
I think I might’ve done something *slightly* wrong. Or I just think I did. Are you supposed to flatten the cookies completely out? My cookie dough seemed a little bit dry (I did reduce the sugar by about 1/4 cup) and when I flattened the dough out it would start to crumble. Not all of my cookies would crackle on top after being baked either. Is it possible I did something to cause them to do that? (They still taste delicious!)
September 27th, 2009 at 10:47 am
These are so delicious! I absolutely love them. I did reduce the sugar to 3/4 c., but other than that, followed the directions exactly. They are also the only cookie I have made that looked EXACTLY like the picture accompanying the recipe. They’re gorgeous!
September 27th, 2009 at 10:48 am
Oh, and I pre-ordered the cookie book months ago! Can’t wait to get it & start stuffing my face!
September 27th, 2009 at 8:33 pm
These are unbelievably good. I love that it’s a vegan cookie that doesn’t use any ingredients that wouldn’t otherwise be found in an omni’s kitchen. Amazing! And they look gorgeous.
September 28th, 2009 at 12:49 am
Would these cookies still taste good if I used agave instead of maple syrup?
September 28th, 2009 at 8:19 am
[…] sexy (albeit uncooked) babies are Mexican Hot Chocolate Snickerdoodles. I love the word Snickerdoodles, and wish it applied to more things than firm biscuits. They are […]
September 29th, 2009 at 11:10 am
Not sure which I love more - the uncooked dough or the cookies… seriously dangerous stuff.
September 30th, 2009 at 3:41 pm
these cookies are great. made them twice in two days LOL
i used rice malt instead of maple syrup and worked fine, plus water instead of non-dairy milk and rum extract instead of vanilla. wonderful.
October 1st, 2009 at 11:09 am
i made them after school yesterday and wow these are amazzzzing im so excited for your cookie book to come out:)
October 1st, 2009 at 11:11 am
i made these cookies after school yesterday and wow they are amazzzzing im so excited for your cookie book to come out:)
October 2nd, 2009 at 3:42 am
[…] Last week Isa over at the PPK posted a recipe from Terry’s and Isa’s upcoming cookie book: Mexican Hot Chocolate Snickerdoodles. […]
October 2nd, 2009 at 8:36 am
[…] also took some Mexican Hot Chocolate Snickerdoodles to share had requests from two people for their own personal batches. From his description they […]
October 3rd, 2009 at 12:49 pm
Just finished making a gluten free batch. They didn’t all crackle as pretty as the ones in the picture, but they spread nicely and have a good chewy texture. I shared one with my mom and the cayenne was a little much for her, but I’m sure these could be addictive to me. Something about the spicy sweet combo that is just great.
October 4th, 2009 at 1:30 pm
Finally got around to baking these! And man am I happy I did. They are so amazing! The blog entry: http://newyorkingreen.blogspot.com/2009/10/veganmofo-day-four-mexican-hot.html
The cookie book is sooo on my x-mas list!
October 5th, 2009 at 4:00 pm
I’m eating a still-warm one right now. The cayenne kick after each bite is just to die for. Thanks for this!
October 5th, 2009 at 10:26 pm
[…] recently! Check out these beauties posted over on Wannabe A Vegan. And Isa & Terry’s Mexican Hot Chocolate Snickerdoodles over on New York in […]
October 6th, 2009 at 9:58 pm
OMG These are soooo good. I did not have chocolate extract, so I just doubled-up on vanilla as Isa suggested — while I was at it, I doubled the cinnamon and cayenne (being the spicy girl that I am!). This is such an easy, quick, amazing recipe.
October 7th, 2009 at 12:39 pm
Do you use unsweetened almond milk?
October 7th, 2009 at 11:08 pm
These are in my oven right now. My house smells so damn good! I’ll post some photos tomorrow.
October 8th, 2009 at 6:22 pm
Wow. I love snickerdoodles but I love chocolate more. This is perfect!! AND, in the video, that green huge bowl you use to mix in, I definitely have the exact same one, hahaha. Yummmm, can’t wait to try these.
October 8th, 2009 at 6:32 pm
photos are posted. this recipe fucking rocks.
October 8th, 2009 at 7:58 pm
I just made these! They turned out wonderfully. They remind me a lot of the chewy chocolate chocolate chip cookie recipe of yours (which has always been a favorite around our household). For those who don’t have parchment paper, I just baked these on an ungreased nonstick baking sheet and they slid right off with no residue. Thanks for posting this Isa, I can’t wait for the book!
October 9th, 2009 at 1:54 pm
[…] Hot Chocolate Snickerdoodles, recipe from the PPK blog. These are delicious! They are probably a little different from what they’re supposed to be, […]
October 10th, 2009 at 10:37 am
[…] Hot Chocolate Snickerdoodles, recipe from the PPK blog. These are delicious! They are probably a little different from what they’re supposed to be, […]
October 10th, 2009 at 9:06 pm
[…] Mofo: Day 10, Post 10 Ever since these popped up on the PPK blog, I’ve been wanting an occasion to make them so I wouldn’t be responsible for eating 2 […]
October 10th, 2009 at 11:04 pm
I just made these tonight — I’m out of cinnamon since I use so darn much of it, so I used Chinese five spice powder and a few shakes of extra ground ginger. Baked for 9 minutes — they crackled beautifully and have the best spicy chocolate smell! I also used just a pinch of cayenne (about 1/4 tsp.) because these are a gift for a friend and I’m not sure how spicy they like their cookies. Great recipe!
October 13th, 2009 at 9:32 pm
[…] pretty sure that this might be the recipe of VeganMoFo 2009. Isa’s Mexican Hot Chocolate Snickerdoodles captured my […]
October 14th, 2009 at 7:33 pm
[…] is the Link to the blog post, with a very helpful video […]
October 16th, 2009 at 8:06 am
[…] the post-punk kitchen (Isa’s blog): OK so I am getting back into the video world with a very appropriate, prim and […]
October 16th, 2009 at 11:02 am
[…] the post-punk kitchen (Isa’s blog): OK so I am getting back into the video world with a very appropriate, prim and […]
October 17th, 2009 at 7:47 pm
[…] By scatterbrainsisagirl I do believe I’m the last vegan on earth to get around to making Mexican Hot Chocolate Snickerdoodles. And I must say, now that I have made them…I feel like an idiot. Those of you familiar with […]
October 21st, 2009 at 12:04 am
I caved and finally made these, and they are great. GREAT!
Thanks, Isa!
October 28th, 2009 at 6:12 pm
[…] conclusion, a bit of sugary forshpeis: Plum Kuchen, Daifuku mochi, Mexican hot chocolate Snickerdoodles, Magical Coconut Cookie Bars, and, in honor of Halloween, homemade candy corn. No, […]
October 31st, 2009 at 6:56 pm
[…] are Mexican Hot Chocolate Snickerdoodles from Isa’s new book. You can find the recipe here. I used extra dark cocoa powder and they came out almost brownie-like and super spooky looking […]
November 9th, 2009 at 5:30 pm
These are by far, the best cookies I have ever eaten. I am not an “eat the entire batch” kind of girl. But these cookies? Good lord they are good. Can’t wait to work my way through the rest of the cookie book.
November 12th, 2009 at 10:54 pm
[…] But, realistically, what could be better than eating Mexican Hot Chocolate Snickerdoodles (from my beloved Isa Chandra) while watching a video for a song that inexplicably grabbed me three weeks ago, and which I still, […]
November 14th, 2009 at 11:48 am
you are adorable. thanks for keeping my stomach full and mouth happy!
November 19th, 2009 at 2:42 am
Tried these out tonight. Easy to whip up and oh so tasty. Well done indeed!