Mexican Hot Chocolate Snickerdoodles

For the full experience, make this recipe with the Drop Recipes app.

recipe by Jackson Bockus

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Spicy, chocolatey snickerdoodles. Adapted from Isa Chandra Moskowitz's recipe.

recipe updated Mar 26, 2020


  • Canola oil icon
    Canola oil
    109 g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    207 g (about 1 cups)
  • Maple syrup icon
    Maple syrup
    78 g (about 3 ⅝ tbsp)
  • Almond milk icon
    Almond milk
    45 g (about 2 ¾ tbsp)
  • Vanilla extract icon
    Vanilla extract
    9 g (about 2 tsp)
  • All purpose flour icon
    All purpose flour
    247 g (about 2 cups)
  • Cocoa powder icon
    Cocoa powder
    45 g (about ½ cup)
  • Baking soda icon
    Baking soda
    ½ tsp (about 2.33 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Ground cinnamon icon
    Ground cinnamon
    ½ tsp (about 1.33 g)
  • Cayenne pepper icon
    Cayenne pepper
    ½ tsp (about 1.07 g)


  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add canola oil, granulated sugar and maple syrup to a clean large mixing bowl
  3. Whisk until combined
  4. Add almond milk to the dough
  5. Mix in vanilla extract to the dough then set aside
  6. Add all purpose flour, cocoa powder, baking soda, salt, ground cinnamon and cayenne pepper to a clean medium bowl
  7. Transfer wet ingredients to dough
  8. Mix well until smooth
  9. Add granulated sugar and ground cinnamon to a clean small bowl and mix
  10. Line a clean baking sheet with parchment paper
  11. Form dough
  12. Roll dough in sugar mixture
  13. Transfer content of large mixing bowl to baking sheet
  14. Press gently
  15. Bake and let cool - 11 min, 175°C
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.