Egg

Ancho Chili Snickerdoodles

July 21, 2023
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Photo by Jon Brian Kinney
  • Prep time 45 minutes
  • Cook time 15 minutes
  • 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

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Ingredients
  • Ancho Chili Snickerdoodle Cookie Dough
  • 16 tablespoons unsalted butter (2 sticks)
  • 1 cup sugar (200 grams)
  • 1/2 cup light brown sugar (100 grams)
  • 1 teaspoon ancho chili powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all purpose flour (400 grams)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Ancho Cinnamon Sugar
  • 1 1/2 tablespoons superfine baking sugar
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ancho chili powder
Directions
  1. Preheat oven to 350°F/175°C.
  2. 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.
  3. Add the eggs and vanilla, then whip together until light and fluffy.
  4. In a separate bowl mix together the dry ingredients: flour, cream of tartar, baking soda, and salt.
  5. Add the dry ingredients to the mixing bowl with the butter, sugar, and eggs, then mix until just combined. Set aside.
  6. In a pinch bowl, mix together the super fine sugar, cinnamon, and ½ tsp of ancho chili powder. Set aside.
  7. 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.
  8. 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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