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 Snickerdoodles
Makes 2 dozen Cookies
A 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.
thank you for this recipe. I do have all these ingredients.I am def sold.
Considering how much I loved the Mexican Hot Chocolate Cupcakes in VCTOTW, I am SUPER excited to try this recipe! Looks fantastic!
I think you’re missing a paragraph tag before the YouTube video. It’s made the page go all wonky. Oh, and mmm, snickerdoodles.
Oh the page is ok on my puter, but I put a p-tag in there. Does it look ok to you now?
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??
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!
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.
I love spicy chocolate aztecs!
xo
kittee
You and your crazy extracts. That said, yum.
*drool* makes the upcoming book even more appealing to look forward!!
I just made these and they are so yummy! I love the little bit of spicy…and so pretty! Thanks!
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…
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!!!
I made them tonight, they are SO GOOD!
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
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!
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?
i’m so happy to see you mixing with a fork, i thought i was wonky because i haaate whisks.
Oh how fun! I love the video!
-A
You’ve solved my dilemma on what to bring to a housewarming! Thanks Isa!
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.
adorable video! this will be my sunday baking, i think! thanks for sharing the recipe, cannot wait for the book.
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!
OMG these were one of my favorite recipes to test! SO GOOD!
Holy cow those look and sound amazing!
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!
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?
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.
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!
One question about the maple syrup: Which type? Grade A, B, dark, light? Thank you!
Franni, honestly any maple syrup will work!
i am making these riggggght now
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?
Did you try the molasses?
I was thinking of trying it. 🙂
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.
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?
Just made them today. Super delicious sweet with a slight kick! Awesome. Thanks!!
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!
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!)
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!
Oh, and I pre-ordered the cookie book months ago! Can’t wait to get it & start stuffing my face!
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.
Would these cookies still taste good if I used agave instead of maple syrup?
Not sure which I love more – the uncooked dough or the cookies… seriously dangerous stuff.
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.