Spiced snickerdoodle cookies get an added dose of flavor from a pinch of chipotle chile powder added to both the cookie dough and cinnamon-sugar coating. It’s just enough to make you go hmmm…that’s good!
Sharing here after a crappy day or a crappy week or any crappy extended period of time is never easy. Writing about cookies seems so silly when there are serious problems to solve.
I don’t know. Maybe writing about cookies isn’t such a bad thing when there is healing to do.
Snickerdoodles are probably my favorite cookie, but I couldn’t really tell you why.
Maybe because they are often overlooked in favor of chocolate chip or oatmeal or nearly any other variety of cookie, and I root for the underdog. Maybe because they are just slightly left of center of a sugar cookie, and I do adore a good sugar cookie. Maybe I just like their goofy name.
This variety takes the snickerdoodle a step further by adding an unexpected ingredient to the mix: chipotle chili powder. Don’t run away!
The chipotle chile powder here is not to be confused with the chili powder blend of paprika and garlic powder that you add to serious bowls of chili. This spice is just the ground chipotle chiles without the added savory flavors.
Barely present, you know this is not any ordinary snickerdoodle. Instead, it’s a snickerdoodle with a subtle, smoky heat that compliments the cinnamon and sugar just right. It’s a cookie for a day when a little warmth is needed. Enjoy.
Yield 2 1/2 dozen cookies
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup brown sugar, packed
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon chipotle chile powder
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, chipotle chile powder, and salt. Set aside. These are your dry ingredients.
- In a large bowl, cream together the sugars, butter, and shortening.
- Add the lightly beaten eggs and vanilla extract to the large bowl and stir until combined. These are your wet ingredients.
- Slowly add the dry ingredients into the large bowl of wet ingredients and mix until a soft dough forms.
- Use a tablespoon to scoop the cookie dough and form it into balls. You may want to refrigerate the dough for a few minutes to make the soft dough easier to roll into balls.
- In a small bowl, stir together the sugar, cinnamon, and chipolte chile powder coating.
- Roll the cookie dough balls in the coating mixture and place about two-inches apart on greased or parchment-lined baking sheets.
- Bake at 350 degrees for 10 - 12 minutes until the edges of the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling.
The cookies will be puffy when you remove them from the oven but will deflate as they cool.
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