Shannyn's Mexican Hot Chocolate Snickerdoodles

Next up for our Christmas Cookie Recipe Exchange is Shannyn's Mexican Hot Chocolate Snickerdoodles. Here's what she has to say about them, "I just hosted a cookie exchange for some friends a couple weekends ago, and there were some incredible cookies people brought. Since one of my friends is vegan, I wanted to make at least one vegan recipe (but without crazy ingredients I'd have to be running all over town for!). I made Mexican Hot Chocolate Snickerdoodles and - wow - they were incredible. I'll definitely be making these again. A warning...there is a bit of heat on the finish of these cookies, due to the cayenne. Cayenne could probably be modified to have less or none at all, but it's really one of my favorite features of these cookies."

Shannyn's Mexican Hot Chocolate Snickerdoodles
(Makes 24)

Ingredients for the cookie dough:
1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (I used 1/2 tsp)
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (I used almond milk)
2 teaspoons vanilla

Ingredients for the sugar coating:
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

In a shallow dish, stir together sugar and cinnamon.

Roll dough into walnut sized balls, then gently flatten each ball into a 2" disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2" apart.

Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
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photos from tea and brie