MEXICAN SNICKERDOODLES

(die bruin koekies in die middel)

½ cup butter, softned
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cayenne pepper
2 eggs, room temperature
1 tablespoon vanilla extract
½ cup cocoa
2 ¼ cup all purpose flour
Cinnamon sugar Coating:
¼ cup sugar
2 teaspoons cinnamon

Preheat oven to 180ºC.
In a large bowl beat the butter and sugars together until nice and fluffy.
Beat in the cream of tartar, baking soda, salt and cayenne pepper until well blended.
Beat in eggs, one at a time, followed by the vanilla extract.
Stir in the cocoa and mix until just combined.
Take a small bit of dough and use the palm of your hands to form a ball.
Roll the ball in the cinnamon and sugar mixture and place on prepared baking sheet.
Flatten slight with the palm of your hands.
Bake cookies 10 – 12 minutes.
Let them cool on the sheet for 5 minutes before transferring them on to a wire rack to cool completely.

Recipe and photo: Riana Groenewald