With Cinco de Mayo just around the corner, the idea of a Mexican hot chocolate snickerdoodle caught my attention. Of course, the recipe I saw was vegan and I’m not, so it’s back to the ol’ Steady Habits-style with butter and eggs à  la the same trusted recipe I modified for the chai spice version. This time the snickerdoodle gets a Mexi-twist with chocolate, almond extract, ground chipotle and ancho chili powders. ¡Vámonos!

I spied the vegan version of these cookies on Foodbuzz and loved the concept. Thanks kindly to Two Bites in Suburbia for the inspiration! http://twobites.wordpress.com/2010/04/23/mexican-chocolate-snickerdoodles

The aroma of Mexican hot chocolate as you remove these little treats from the oven is something I wish I could bottle and send your way. Since I can’t, you’ll have to bake a batch for yourself and see.

A riff on Mrs. Nelson’s recipe, circa 1975, The Hartford Courant, tested by the Connecticut Light & Power Test Kitchen–with twists, of course, from Katty’s Kitchen!

2 sticks butter, softened
1 ½ cups sugar
2 eggs
½ teaspoon salt
2 ¼ cup flour
½ cup Dutch-process cocoa (I used Valrhona)
1 tablespoon baking powder (I used Paneangeli lievito vaniglinato per dolci)*
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons cinnamon
¼ teaspoon ground chipotle
¼ teaspoon ground ancho chile

*Thanks to my friend Joanna for explaining  this is a double-acting baking powder, incorporating both baking soda and cream of tartar.


1½ tablespoons sugar
1 ½ teaspoons cinnamon

Cream sugar, shortening, extracts and eggs. Add dry ingredients. Combine and chill in the fridge for approximately 1.5 hours. 

Use rounded teaspoonful of dough to form small balls. Roll in sugar ‘n spice mixture. Place on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees F about 9 to 10 minutes.