Original Recipe: Post Punk Kitchen

I like that this recipe is vegan, however in my alterations I sub the maple syrup for honey, as I usually have it on hand over maple syrup. It works well with the flavor profile I think. Today, I added 1/2 teaspoon of espresso powder to the recipe, and did a quarter teaspoon each cayenne and hatch green chili powder.

I think these are one of my favorite cookies. I’ve probably been making them a decade, glad the recipe is still up, one of these days I’ll write it down.

  • seitzer@piefed.socialEnglish
    14·
    3 days ago

    one of these days I’ll write it down.

    Do it now! The internet is so unreliable these days, one day you wake up and - poof - your favorite recipe is gone. You try to find it, then you try to remember the correct ingredients. But it is gone forever. Like a beautiful dream. And every time you cook it something tastes off. Because I didn’t write it down!

      • Zombie@feddit.uk
        8·
        3 days ago

        I got you.

        Mexican Hot Chocolate Snickerdoodles

        Makes: 24

        Ingredients

        Topping

        1/3 cup sugar
        1 tsp ground cinnamon

        Cookies

        1/2 cup canola oil
        1 cup sugar
        1/4 cup maple syrup
        3 tbsp milk (whatever kind)
        1 tsp vanilla extract
        1 tsp chocolate extract (or more vanilla)
        1 2/3 cups flour
        1/2 cup cocoa powder
        1 tsp baking powder
        1/4 tsp salt
        1/2 tsp ground cinnamon
        1/2 tsp cayenne

        Steps

        1. Heat oven to 350°F or 180°C
        2. Line 2 large baking sheets with parchment paper
        3. Mix the topping ingredients on a flat plate, set aside
        4. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
        5. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
        6. Roll dough into walnut sized balls.
        7. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
        8. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
        9. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.