Description
These Mexican Hot Chocolate Cookies are rich, fudgy, and perfectly spiced with cinnamon, cocoa, and a hint of warmth from optional cayenne pepper, capturing the flavors of traditional Mexican hot chocolate in a deliciously soft cookie.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For Rolling
- 1/4 to 1/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Optional
- 1/4 teaspoon cayenne pepper (for a spicy kick)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper or silicone mats to prevent sticking.
- Cream Butter and Sugar: In a large bowl or using a stand mixer, beat the softened butter until creamy. Add 1 1/2 cups of granulated sugar and beat for a couple of minutes until the mixture is light and fluffy, scraping down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the two large eggs and 1 teaspoon of vanilla extract thoroughly until well combined.
- Prepare Dry Ingredients: Add the cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the flour mixture.
- Mix Leavening Agents: Into the well, add the cream of tartar, baking soda, baking powder, salt, and if desired, 1/4 teaspoon cayenne pepper for heat. Blend these into the flour with a small spoon before incorporating with the wet ingredients.
- Combine Wet and Dry Ingredients: Turn the mixer to low speed and slowly beat in the flour and cocoa mixture until just combined. Be sure to scrape the sides and bottom to incorporate all ingredients without overmixing.
- Optional Refrigeration: You can cover and refrigerate the dough for up to 48 hours to develop flavors and make rolling easier, but baking immediately is perfectly fine.
- Shape the Dough: Using a cookie scoop or spoon, portion the dough into uniform rounds of about 2-3 tablespoons each.
- Prepare Cinnamon Sugar: In a shallow bowl, combine 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Adjust sugar quantity to preference for rolling.
- Roll Dough Balls: Roll each dough ball in the cinnamon sugar mixture until well coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced at least 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are soft and still shiny. Oven times may vary, so watch carefully.
- Rest Cookies: Let cookies rest on the baking sheet for about 2 minutes to firm up slightly.
- Re-coat with Cinnamon Sugar: While cookies are still warm, use a spatula to transfer them back into the cinnamon sugar bowl. Sprinkle additional cinnamon sugar on top using your fingers to ensure even coating so it sticks well.
- Cool on Rack: Transfer the cookies to a wire rack to cool completely or to your preferred temperature for eating.
- Serve and Enjoy: Best enjoyed warm when the insides are fudgy. These cookies pair wonderfully with a cold glass of milk.
Notes
- Optional cayenne pepper adds a gentle heat reminiscent of traditional Mexican hot chocolate.
- Refrigerating dough enhances flavor and makes the dough easier to shape, but is not required.
- Use parchment paper or silicone mats to prevent sticking and achieve even baking.
- Cinnamon sugar coating is crucial for authentic flavor and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and adjust leavening as needed.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mexican hot chocolate cookies, mocha cinnamon cookies, spicy chocolate cookies, cinnamon sugar cookies, fudgy chocolate cookies
