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.
Cinnamon-Chipotle SnickerdoodlesPrint Recipe
- 2 3/4 c. all-purpose flour
- 2 t. cream of tartar
- 1 t. baking soda
- 1/4 t. salt
- 1 1/2 c. sugar
- 1/2 c. (1 stick) butter or margarine, softened
- 1/2 c. shortening
- 2 eggs
- 1/2 t. cinnamon
- 1/2 t. chipotle chile powder
- 2 T. sugar
Preheat oven to 400F.
Whisk together flour, cream of tartar, baking soda and salt in a small bowl.
In a large bowl, cream together the sugar, butter and shortening. Mix in the eggs. Add the dry ingredients to wet and stir until combined.
Mix together the cinnamon, chipotle powder and sugar in a small bowl.
Shape the dough into 1- 1.25 inch balls. Roll in cinnamon sugar mixture and arrange on baking sheet, leaving 2 inches between each cookie.
Bake for 8-10 minutes or until set. Let cool on the baking sheets for 1-2 minutes before moving them to a cooling rack to fully cool.