Quick Hit: Betty’s But Better – Cinnamon-Chipotle Snickerdoodles

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.

Print Recipe

Cinnamon-Chipotle Snickerdoodles

Serves: 48

Cooking Time: 10 mins

Ingredients

• 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

Instructions

1

Preheat oven to 400F.

2

Whisk together flour, cream of tartar, baking soda and salt in a small bowl.

3

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.

4

Mix together the cinnamon, chipotle powder and sugar in a small bowl.

5

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.

6

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.

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