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Prep time
45 minutes
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Cook time
15 minutes
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makes
About 20 cookies
Author Notes
If there’s one thing I really enjoy doing with food, it’s making something familiar just a little bit more new and exciting. Anchos lend a warmth and a smoky/sweet complexity to this classic cookie which makes them even more addictive for people with less of a sweet tooth. —Jon Brian Kinney
Ingredients
- Ancho Chili Snickerdoodle Cookie Dough
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16 tablespoons
unsalted butter (2 sticks)
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1 cup
sugar (200 grams)
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1/2 cup
light brown sugar (100 grams)
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1 teaspoon
ancho chili powder
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2
eggs
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1 teaspoon
vanilla extract
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2 3/4 cups
all purpose flour (400 grams)
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2 teaspoons
cream of tartar
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1 teaspoon
baking soda
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1/2 teaspoon
salt
- Ancho Cinnamon Sugar
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1 1/2 tablespoons
superfine baking sugar
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1/2 tablespoon
ground cinnamon
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1/2 teaspoon
ancho chili powder
Directions
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Preheat oven to 350°F/175°C.
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cream together the butter, sugars, and 1 tsp of ancho chili powder until totally integrated, then scrape the mixture down from the sides of the bowl.
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Add the eggs and vanilla, then whip together until light and fluffy.
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In a separate bowl mix together the dry ingredients: flour, cream of tartar, baking soda, and salt.
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Add the dry ingredients to the mixing bowl with the butter, sugar, and eggs, then mix until just combined. Set aside.
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In a pinch bowl, mix together the super fine sugar, cinnamon, and ½ tsp of ancho chili powder. Set aside.
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Form cookie dough into balls weighing around 50 grams each (golf ball sized), then toss each ball around in the spiced sugar until completely covered. Chill the dough balls on a baking sheet in the freezer for at least 20 minutes.
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Bake cookies for 13–15 minutes (I bake them 6 at a time), or until cracks just begin to open on the surface, then allow cookies to cool on a rack.
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