Description
Delight in these Mexican Hot Chocolate Cookies, a spicy chocolate snickerdoodle twist featuring rich cocoa, warm cinnamon, and a hint of cayenne pepper. Soft and fudgy in the center with a crackly cinnamon-sugar crust, these cookies offer a perfect blend of chocolatey warmth and spicy sweetness, ideal for cozy snacking or dessert.
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
- 1/4 teaspoon cayenne pepper (optional for heat)
For Rolling
- 1/4 to 1/3 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a large bowl or using a stand mixer, beat softened butter until creamy. Add 1 1/2 cups granulated sugar and continue beating for about 2 minutes until the mixture is light and fluffy, scraping the bowl sides and bottom as needed.
- Add Eggs and Vanilla: Mix in the two eggs and vanilla extract until well combined.
- Add Dry Ingredients Partially: Add the cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the flour mixture.
- Incorporate Leavening Agents and Salt: Into the flour well, add cream of tartar, baking soda, baking powder, salt, and optional cayenne pepper. Use a small spoon to blend these into the flour before mixing with the wet ingredients.
- Combine Dough: Turn the mixer to low and gradually beat the flour and cocoa mixture into the wet ingredients just until combined. Scrape the bowl as necessary to ensure uniform mixing.
- Optional Chilling: You may cover and refrigerate the dough for up to 48 hours for enhanced flavor and texture, but baking immediately is also fine.
- Shape Dough: Form dough into uniform rounds, about 2 to 3 tablespoons each.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon.
- Coat Dough Balls: Roll each dough ball thoroughly in the cinnamon sugar mixture.
- Arrange on Baking Sheets: Place coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until cookie edges are set and the centers remain soft and shiny. Watch closely as oven temperatures vary.
- Cool Slightly: Let cookies rest on the baking sheet for about 2 minutes after removing from the oven.
- Recoat Cookies: Using a spatula, gently transfer each cookie back into the cinnamon sugar bowl while still warm. Add more cinnamon sugar as needed and press lightly with fingers to ensure good coating.
- Final Cool: Place cookies on a wire rack to cool completely.
- Enjoy Warm: Best eaten warm for that fudgy center experience, delicious with a glass of milk.
Notes
- For an extra spicy kick, add cayenne pepper as directed.
- Chilling the dough overnight enhances flavor and can improve texture.
- Store cookies in an airtight container to maintain freshness.
- Adjust sugar quantity in rolling mixture for sweeter or less sweet coating.
- Use parchment paper or silicone mats to prevent cookies from sticking and facilitate easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: Mexican hot chocolate cookies, chocolate snickerdoodles, cinnamon sugar cookies, spicy chocolate cookies, fudgy chocolate cookies, holiday cookies
