>Mexican Hot Chocolate Snickerdoodles


I like all things spicy. So it’s no surprise that I liked the sound of a spicy baked-good. In the midst of dessert overdose, you’ll find comfort in these cookies. Why? Because they aren’t super sweet, yet sweet enough and pack a kick (from cayenne pepper!) that will leave your mouth nice and warm (even when the temperature outside is anything but).


You can find the recipe here at The Post Punk Kitchen. I followed the recipe exactly, with the exception of forgetting to add salt. I also took my cookies out after 10 minutes (after reading comments that the cookies got hard if left in longer). They came out perfectly crackled with sweet sugar and cinnamon topping.


Here’s the ingredient list:


  • 1/3 cup sugar
  • 1 tsp ground cinnamon


  • 1/2 c. canola oil
  • 1 c. sugar
  • 1/4 c. pure maple syrup
  • 3 T. almond milk
  • 2 t. vanilla extract
  • 1 2/3 c. flour
  • 1/2 unsweetened cocoa powder’
  • 1 t. baking soda
  • 1/4 t. salt (that I forgot… oops)
  • 1/2 t. ground cinnamon
  • 1/2 t. cayenne

You can follow the directions at The Post Punk Kitchen. Enjoy!

3 thoughts on “>Mexican Hot Chocolate Snickerdoodles

  1. >ooh i have to make these! i am so intrigued by the cayenne. and if its intriguing i must try it. seriously you whip up so many things you put me to shame. 🙂 merry christmas! & thanks for keeping up your blog, i love it.

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