This is a cross between a snickerdoodle and something else. That something else is extra stuff; all I know is it’s not a traditional snickerdoodle. The cocoa, white chocolate, and the fireball make sure of that. It has some of the basic components of a snickerdoodle like the shortening and the cream of tartar. It’s airy, but then you get the dark rich chocolate; your taste buds will be happily confused. I hope you like it.

Dry ingredients:
2 1/2 cups flour
1/2 cup dark cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 teaspoons cinnamon
Wet ingredients
1/2 cup butter
1/2 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon fireball whisky
Roll mixture:
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 375.

In bowl 1 mix flour, cocoa powder, salt, baking soda, cream of tartar, and cinnamon.

In bowl 2 cream butter and Crisco until combined.

Add brown sugar and sugar and cream until smooth.

Add eggs and mix.

Add vanilla and fireball and mix.

Mix bowl 1 into bowl 2 in three installments.

Refrigerate for 30 minutes.

In clean bowl mix sugar and cinnamon.

Make 1 1/2 inch balls with dough and roll in cinnamon sugar.

Place on parchment-lined baking sheet. Leave room between cookies for expansion.

Bake for 10-12 minutes.

Let cool. Serve