Ancho Chili Snickerdoodles


If there’s one thing we really enjoy doing with food, it’s making something familiar just a little bit more new and exciting; and that’s something I think we’ve really accomplished with this recipe. Anchos lend a warmth and a smoky/sweet complexity to this classic cookie which makes them even more addictive for people with less of a sweet tooth like us.

These are, without a doubt, our new favorite cookie.

Pro tip: make an ice cream sandwich out of them with our whiskey ice cream.


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Ancho Chili Snickerdoodles

  • 2 sticks of butter, room temperature

  • 200 grams (1 c) granulated sugar

  • 100 grams (½ c, packed) light brown sugar

  • 1 tsp ancho chili powder

  • 2 eggs

  • 1 tsp vanilla extract

  • 400 grams (2¾ c) flour

  • 2 tsp cream of tartar

  • 1 tsp baking soda

  • ½ tsp salt

Cinnamon-ancho-sugar mixture for rolling

  • 1½ Tbs super fine baking sugar

  • ½ Tbs ground cinnamon

  • ½ tsp ancho chili powder

Preheat oven to 350°F/175°C.

In an electric mixer, cream together the butter, sugars, and 1 tsp of ancho chili powder until totally integrated, then scrape the mixture down from the sides of the bowl. Add the eggs and vanilla, then whip together until light and fluffy.

In a separate bowl mix together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the mixing bowl with the butter, sugar, and eggs, then mix until just combined. Set aside.

In a pinch-bowl, mix together the super fine sugar, cinnamon, and ½ tsp of ancho chili powder. Form cookie dough into balls weighing around 50 grams each (golf ball sized), then toss each ball around in the spiced sugar until completely covered. Chill the dough balls in the fridge or freezer for at least 20 minutes.

Bake cookies for 13–15 minutes, or until cracks just begin to open on the surface, then allow cookies to cool on a rack. Store your cookies in an airtight container for up to a week, if they last that long!


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Makes about 20 cookies.


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