Mexican Chocolate Crinkle Cookies
These Mexican chocolate crinkle cookies are a spiced up version of your traditional crinkle cookies. Decadent, chewy and spiced with warm cinnamon.
Hi guys! I’m popping in on a Saturday to share with you a new cookie recipe for your holiday baking list. Are you in fully holiday season mode? Shopping, baking and entertaining? I am in full holiday baking mode. Cookies, cake rolls, truffles, you name it, are all on my baking list.
Even though these Mexican chocolate crinkle cookies were not on my list, I tried them for fun with my son last weekend and they were amazing! We loved the texture and flavor so much I had to share with you. They are a spiced up version of your traditional chocolate crinkle cookies. So decadent, chewy and spiced with warm cinnamon. Just what everything a holiday cookies should be.
What are you baking this holiday season? I need your inspiration!
I have a baking day with my teenage niece coming up and I am looking for new classics to make with her. We always do ginger molasses cookies, these peppermint white chocolate cookies and peanut butter blossom cookies. We don’t normally do cutout cookies because we both don’t enjoy decorating as much. We always get so stressed and runny icing sugar always gets everywhere.
Do you have a favorite royal icing recipe? Maybe we might try some cutouts this year. We are definitely making these Mexican chocolate crinkle cookies as I froze half of the dough.
Mexican Chocolate Crinkle Cookies
These Mexican chocolate crinkle cookies are a spiced up version of your traditional crinkle cookies. Decadent, chewy and spiced with warm cinnamon.
Ingredients
- 1 2/3 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup confectioner’s sugar
Instructions
- In a medium bowl whisk together flour, cocoa powder, cinnamon, baking powder, and salt.
- In a medium bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then beat in the vanilla extract.
- Reduce speed to low and slowly add the flour mixture. Beat until well combined. Let dough chill until firm, at least 2 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough, roll into balls and then toss in confectioner’s sugar coating heavily. Arrange 2-inches apart on baking sheets.
- Bake cookies until crackly and puffed, about 10 minutes.
Made these yesterday and WOW they don’t disappoint! I doubled the batch and added about 2 tsp of cayenne to them. They’re pretty amazing that way, with just a hint of sneaky heat.
So so glad to hear this!!
Hi!
I only have sweetened cocoa power, would that become an issue with this recipe or do you highly recommend the unsweetened?
It would make the cake extra sweet and also may dry out the cake. However, feel free to try it 🙂
These came out great! Just the right amount of cinnamon, no heat, just a nice flavor. I make mine small with a cookie scoop that is maybe the teaspoon size. I don’t know if maybe didn’t use enough flour, but even after chilling for 2 days the dough was extremely sticky and hard to roll into balls using my palms like I usually do. My hands became covered in a thick gooey paste. They taste great, but they were a pain to form into the balls. I’m gong to try putting the dough inthe freezer for a bit before I try to roll the next tray. I
Hi Cindy! I am glad to hear the cookies came out great and tasted good. The dough is a very sticky one and i found that using powdered sugar in my hand to roll the dough made it easier. I have alternatively just used the cookie scoop and skipped rolling when I wasn’t in the mood to make a mess of my hands. Just toss in powdered sugar and they bake up nicely.
hello, I just made these cookies. I rolled the cookie dough balls in the powder sugar(2 times) and baked them. When I pulled the cookies out, the white powder disappeared…maybe it melted into the cookie. How do I get that white crinkle look?
Hi Rani, did you chill the dough prior to rolling in powdered sugar? That helps with the powdered sugar sticking to the dough. Also, be sure you are using confectioner’s sugar/powdered sugar and not granulated sugar. A few people have made that mistake.
Spicy chocolate is a hard sell to my husband, but with cinnamon instead of cayenne, I could definitely get him on board! They look so good.
Yes, I love the spiced cinnamon instead. It’s really good!
Yummy! I could eat those cookies all be myself 🙂
Same here!