Red Hot Snickerdoodles
Recipe GLPR9e71852d249d94
Spiced cinnamon cookies with a bold kick of chipotle and ancho heat. These soft snickerdoodles are coated in a sweet cinnamon-sugar mixture and baked until lightly golden.
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Ingredients
1/2 cup unsalted butter, room temperature
1 1/2 cups pure cane sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons roasted ground cinnamon
1 to 2 teaspoons chipotle or ancho pepper powder
1/4 cup granulated sugar for coating
Directions
Preheat your oven to 400°F.
In a large mixing bowl, beat the softened butter with 1 1/2 cups of sugar until the mixture is light, fluffy, and pale—about 2 to 3 minutes.
Add the room-temperature eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually blend the dry ingredients into the butter mixture, stirring until just combined. The dough should come together smoothly.
In a small bowl, combine 1/4 cup sugar, the roasted cinnamon, and the chipotle or ancho pepper powder.
Using a rounded spoon, shape portions of dough into balls about 1 inch in diameter.
Roll each ball in the cinnamon-sugar spice mixture until well coated.
Place the coated dough balls on ungreased baking sheets, spacing them about 2 inches apart.
Bake for 8 minutes, or until the edges are set and the cookies have just begun to develop golden spots on top. The centers will still be slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
