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Print This Mexican Hot Chocolate Snickerdoodle Cookies Recipe
I have got to say that these are probably my newest favorite cookie ever! They just might make it as your new signature cookie to make and take to all the events.

Mexican Hot Chocolate Snickerdoodle Cookies Recipe

Snickerdoodle Cookie Dough:

1 2/3 cups all-purpose flour
1/2 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup olive oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons milk
2 teaspoons vanilla


Sugar Coating:

1/3 cup granulated sugar
1 teaspoon cinnamon


Mexican Hot Chocolate Snickerdoodle Cookie Preparation

Preheat oven to 350 ° F.

In a large bowl, whisk together flour, special dark cocoa powder, baking soda, cinnamon, cayenne pepper and salt.
In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Combine the two mixtures, stirring until thoroughly moist.
In a bowl suitable for dipping cookies, mix the sugar and cinnamon.
Roll dough into walnut sized balls, then roll each ball in the sugar mix and place onto parchment-lined baking sheets, spacing them at least 2" apart. With the bottom of a glass, press lightly on the top of each cookie.
Bake about 9 to 12 minutes or until cookies are crackled on top. Remove from the oven and place baking sheets on a wire rack to cool for 5 minutes, then transfer to a wire rack to cool completely.

Mexican Hot Chocolate Snickerdoodles cookie recipe makes about 24 cookies.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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