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Mexican Gluten-Free Snicker Doodles

Mexican Gluten-Free Snicker Doodles

Who doesn’t like a little spice? When I first tried these cookies, I honestly wasn’t sure if I’d like them. The chocolate and cayenne pepper actually taste amazing together, and they go so well with a steaming cup of hot cocoa.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 30 pieces

Ingredients
  

  • 3 cups gluten-free Bisquick
  • ½ cup cocoa powder
  • 2 tsp ground cinnamon
  • 1 cup white sugar
  • ½ cup brown sugar
  • ¼ tsp cayenne pepper
  • 2 tsp cream of tartar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup butter (softened)
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup white sugar For cinnamon sugar
  • 2 tbsp ground cinnamon For cinnamon sugar

Instructions
 

  • Preheat the oven to three hundred and fifty degrees. Line a baking sheet with parchment paper.
  • Sift three cups of gluten-free Bisquick, one-half cup of cocoa powder, two teaspoons of ground cinnamon, one-quarter teaspoon of cayenne pepper, two teaspoons of cream of tartar, one-half tea spoon of baking powder, and one-quarter teaspoon of salt together in a large mixing bowl.
  • In a separate bowl, cream one cup of softened butter, one cup of white sugar, and one-half cup of brown sugar. With an electric hand mixer, beat in two large eggs and two teaspoons of vanilla until well blended.
  • Mix the wet ingredients into the dry and continue beating for approximately two minutes. Set aside and prepare the cinnamon sugar by combining one-half cup of white sugar with two tablespoons of ground cinnamon in a small bowl.
  • Scoop the dough by one heaping tablespoon and shape them into balls. Roll each one in the cinnamon sugar and space them apart on the parchment-lined baking sheet. Bake for ten to twelve minutes, being careful not to burn. Cool and enjoy!
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