I’ve mentioned before that Betty Crocker’s Snickerdoodles are a mainstay of my holiday baking repertoire. It’s a cookie I’ve loved since I was a kid and it’s one of Wolf’s favorites, too. While he was in NYC this weekend, sending me jealous-making photos from Momofuku Noodle Bar and Il Laboratorio del Gelato, I was in the kitchen whipping up these cookies. (Good man, he brought me some Milk Bar cookies).
With just a quick tweak, you get the cinnamon you’re expecting in a snickerdoodle, but with a slow building smoky heat from the chipotle. Two additional changes I do make to the original recipe — add 1/2 t. vanilla and up the salt to 1/2 t. as well.
Betty’s, but one better.
- ½ t. cinnamon
- ½ t. chipotle chile powder
- 2 T. sugar
- Mix spices and sugar together in a small bowl and roll cookies in it, as directed in the original Betty Crocker recipe.