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Mexican Hot Chocolate Snickerdoodles

Makes: 24

Ingredients

Topping

1/3 cup sugar
1 tsp ground cinnamon

Cookies

1/2 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 tbsp milk (whatever kind)
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla)
1 2/3 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cayenne

Steps

1. Heat oven to 350°F or 180°C
2. Line 2 large baking sheets with parchment paper
3. Mix the topping ingredients on a flat plate, set aside
4. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
5. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
6. Roll dough into walnut sized balls.
7. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
8. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
9. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

I think of blond ales as a pale ale without the hops. So it's a kinda sweet, kinda bready, not too bitter ale. No roasty flavors like chocolate or coffee notes since the barley is barely toasted.

Thanks so much for sharing! This is my first time having cayenne powder in cookies. Loved it! I had it with tea with milk in it.

It made exactly 24 cookies. I calculated it out to about 117 calories each cookie.