Post by feather on Dec 24, 2021 14:26:37 GMT -6
My son and I made this recipe of cookies for him and tested adding smoked serrano pepper powder to it to give it some warmth.
It is a HUGE hit! There is no HOT, until after you are done chewing them, then the warmth starts to show up in your mouth. They would be something special with some hot chocolate or a mocha.
You can use whatever kind of hot pepper you like (habenaro, serrano, cayenne, white or black, smoked or not, pick your pepper). These are particularly soft and chewy cookies (he likes that kind) and we only baked them 10 minutes.
Spicy Warm Serrano Snickerdoodles
½ cup unsalted butter room temperature
½ cup vegetable oil
1 ½ cups granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
*we added 1/2 t smoked serrano pepper powder
2 and 1/2 t ground cinnamon
2 ¾ cups all-purpose flour
1 ½ teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
Rolling sugar
1/4 C sugar
1/2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
Instructions
Using an electric mixer, cream together butter, vegetable oil, 1 1/4 cups granulated sugar, and powdered sugar. Add the eggs and vanilla extract and mix until combined.
Sift together flour, cream of tartar, baking soda, cinnamon, ground serrano pepper, and salt together in a separate mixing bowl. Gently mix the dry ingredients into the wet ingredients until combined. Cover the bowl, and chill the dough for 15-30 minutes (for a chewier, “fluffier” cookie).
Preheat the oven to 350°F while cookie dough chills. In a small bowl, stir together the remaining 1/4 cup granulated sugar, cinnamon, nutmeg, and cardamom.
Create dough balls using a medium #40 cookie scoop; roll the ball in the sugar-spice mixture until thoroughly coated and place cookie dough 2 inches apart on a parchment-lined baking sheet.
Bake for 9-11 minutes until edges are set and just turning golden brown. Be careful to not overcook to ensure a soft center. Transfer to a wire cooling rack almost immediately to let cool. Store in an airtight container.
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
Instructions
Using an electric mixer, cream together butter, vegetable oil, 1 1/4 cups granulated sugar, and powdered sugar. Add the eggs and vanilla extract and mix until combined.
Sift together flour, cream of tartar, baking soda, cinnamon, ground serrano pepper, and salt together in a separate mixing bowl. Gently mix the dry ingredients into the wet ingredients until combined. Cover the bowl, and chill the dough for 15-30 minutes (for a chewier, “fluffier” cookie).
Preheat the oven to 350°F while cookie dough chills. In a small bowl, stir together the remaining 1/4 cup granulated sugar, cinnamon, nutmeg, and cardamom.
Create dough balls using a medium #40 cookie scoop; roll the ball in the sugar-spice mixture until thoroughly coated and place cookie dough 2 inches apart on a parchment-lined baking sheet.
Bake for 9-11 minutes until edges are set and just turning golden brown. Be careful to not overcook to ensure a soft center. Transfer to a wire cooling rack almost immediately to let cool. Store in an airtight container.
That was fun!