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Authentic Mexican Chocolate Crinkle Cookies

A close-up stack of rich, dark Mexican Chocolate Crinkle Cookies heavily dusted with white powdered sugar.
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Make rich, fudgy chocolate crinkle cookies flavored with cinnamon and a touch of cayenne pepper for a Mexican hot chocolate taste.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, and cayenne pepper.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Chilling is necessary for the crinkle effect.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place the powdered sugar in a shallow dish.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated.
  9. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For a deeper chocolate flavor, use Dutch-processed cocoa powder.
  • If the dough becomes too hard to scoop after chilling, let it sit at room temperature for 10 minutes before rolling.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a stronger spice flavor, add 1/4 teaspoon of ground cloves to the dry ingredients.

Nutrition

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