Red Hot Snickerdoodles

Name: Red Hot Snickerdoodles
Prep time: 15 min
Cook time: 8 min
Total time: 30 min
Yield: 48
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

Recipe GLPR9e71852d249d94

Dessert

30 min

77 cal

Servings: 48

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Red Hot Snickerdoodles check all the basic boxes for a Charlotte weeknight baker. Every ingredient is stocked at every major chain—butter, sugar, eggs, vanilla, flour, cream of tartar, baking soda, salt, and cinnamon are pantry staples, and chipotle pepper is easy to find in the spice aisle at Harris Teeter, Food Lion, or Kroger without a second trip. The 30-minute stated time is honest if you're using room-temperature butter and don't chill the dough, though chilling bumps it closer to 45 minutes for a less-spread cookie. At under 50 cents per cookie, cost is negligible. The one real drawback is that these are baking-day-only—they stale quickly and don't reheat into anything appealing, so you're committing to eating 48 cookies or giving most away, which limits how often a household can make them.