{Another Cookie Recipe!} Westfield, New Jersey Food Photographer

Spicy Snickerdoodles

You’ll remember that last week I posted this AMAZING chocolate chip cookie recipe that had been passed on to me via my photo friend, Jade.  There have been rumors that some folks have tried it out and agree, they are incredible.  Now, not to toot my own horn or anything (toot toot), but I think I have a knack for finding amazing cookie recipes.  I really like cookies, and the way I figure it, if I’m going to spend all of those calories on something, that something better be good. Who’s with me?!  This next recipe falls into the oh-wow-these-are-really-good category, just like the chocolate chip.  In fact, I brought them to a cookie swap yesterday, and they won Best Cookie (and I absolutely love the special sugar set that I received from the Savory Spice Shop that just opened up in town. I have to get over there!)  Now I’m going to have to seriously step up my game for next year.

On a scale from a-walk-in-the-park to I-am-about-to-perform-brain-surgery, these cookies are a-hike-up-a-hill-on-a-bright-sunny-day.  They are just a tad beyond the easy peasy drop cookie recipe; a little more attention needs to be paid while you are applying the sugar to the dough and putting them on your cookie sheet.  Without further ado, I give you:

Mexican Chocolate Snickerdoodles

Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

Yields approximately 24 – 36 cookies (based on your interpretation of “walnut sized”)

For the Topping:

1/3 cup sugar

1 tsp ground cinnamon

For the Cookies:

½ cup canola oil

1 cup sugar

¼ cup pure maple syrup

3 tablespoons nondairy milk (we use soy)

1 tsp vanilla extract

1 tsp chocolate extract (or more vanilla if you don’t have chocolate)

1 2/3 cups all-purpose flour

½ cup unsweetened cocoa powder (regular, not Dutch)

1 tsp baking soda

¼ tsp salt

½ tsp cinnamon

½ tsp cayenne

Cookies:

  1. Preheat oven to 350. Line two large baking sheets with parchment paper.
  2. Mix the topping ingredients together on a large dinner plate. Set aside.
  3. In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk.  Mix in the extracts.
  4. Sift in the remaining ingredients, stirring as you add them.  Once all the ingredients are added, mix until you’ve got a pliable dough.
  5. Roll the dough into walnut-size balls. I found the dough to be sticky, but not terribly so.

Pat the dough balls onto the sugar topping to flatten into roughly 2-inch discs.  This should be relatively easy to do.  I found that the discs cracked a bit around the edges, but these are a more rugged looking cookie, so I wasn’t concerned.

Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (these spread!!).  This should be easy as the bottom of the cookies should just tick 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 the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely. These cookies are great right out of the oven, hours later, even days later.  I recommend storing them in an air tight container if you don’t plan on eating them right away (or if you are planning on squirreling some away for later!).  I think that these cookies are absolutely perfect with a cup of tea or hot cocoa (if you are as into chocolate as I am!).

I do feel that I need to mention that these cookies have some kick.  The cayenne pepper really does give them a little punch, especially if you put the entire amount called for into the recipe.  I personally cut the Cayenne Pepper in HALF.  I think that everyone has different tastes, especially when it comes to spice.  Really think about your preference before adding the Cayenne, and adjust accordingly.  If you really dig a fiesta in your mouth, then by all means, load it on.  If you are looking for more of a kick that doesn’t last for 36 hours, then halve it!

Now a final word about the book before I go.  Every single recipe I have ever made out of this book has come out amazing.  That being said, the more you bake and the more familiar you are with your tools (baking sheets, oven, etc), the easier these recipes will be.  Of course that is really true for anything you bake.  So anyway, all of the recipes are good, but this one truly is a shinning star.  I would highly recommend purchasing this book if you are into making cookies, and if you don’t want to buy it yourself, hurry up and stick it on your wishlist.  You won’t be sorry.

While you are at it, you may as well stick Vegan Cupcakes Take Over the World on your wishlist too.  This is my go-to book for cupcakes regardless of the even because there is truly a cupcake for any occasion in that book.  OH! And would you look at that! While I was busy linking up these amazing books I noticed that they also have a vegan cookbook (Veganomicon: The Ultimate Vegan Cookbook)!  You can bet that I just stuck it up on my wishlist.  These girls really know their way around the kitchen.

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4 comments
  • Yum…We should do a cookie recipe swap for those of us across the distance. These sound wonderful I’m going to have to try them. Stop posting these yummy recipes!!! I’m trying to lose more weight, not gain it back :\. I’ve got a recipe for Mexican Chocolate Streusel Cake I bet you’d love. I’ll have to dig it up.

  • That would be amazing!

  • Mairin

    Hey Meg – for those of us who are allergic to soy (and wouldn’t buy a whole container of nondairy milk for just the little amount in this recipe) can it be made with regular milk?

  • Hey Mairin! Definitely, though soy is a little sweeter than dairy, so instead I would recommend maybe rice milk or almond milk! Each type would give the cookie a little bit of a different taste, but all delicious :)

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