Mexican Chocolate Crinkle Cookies

5 from 2 votes

Mexican Chocolate Crinkle Cookies

Mexican Chocolate Crinkle Cookies, where chocolate meets a hint of cinnamon and cayenne spice, delivering sweetness and warmth in every bite.

Prep Time15

Total Bake Time33

Chill30

Total Time1 18

Course: Cookies

Cuisine: Mexican

Difficulty: Easy

Servings: cookies

Calories: 162kcal

Ingredients

¾ cup (170.25 g) Butter unsalted room temperature
1 ½ cup (300 g) Sugar white
¾ cup (64.5 g) Unsweetened cocoa powder
¼ cup (21.5 g) Unsweetened dark cocoa powder
2 (2) Eggs room temperature
1 Tablespoon (1 Tablespoon) Vanilla Extract
2 cups (250 g) All-purpose flour
1 teaspoon (1 teaspoon) Ground cinnamon
2 teaspoon (2 teaspoon) Baking powder
⅛ teaspoon (0.13 teaspoon) Ground cayenne red pepper
½ teaspoon (0.5 teaspoon) Kosher Salt
½ cup (180 g) Powdered sugar for coating

Instructions

Weigh or measure the sugar into a small container and set aside. In another bowl, weigh or measure the cocoa and dark cocoa powder and set that aside. In one last container, weigh or measure the flour, baking powder, salt, ground cayenne, and cinnamon, and run a whisk through to blend.
Cream your butter for a minute or two before adding the sugar using a handheld or stand mixer. Beat for 2-3 minutes at medium-high speed. You want the sugar and butter to be light in color and fluffy. You may need to scrape the sides and bottom to ensure the butter is incorporated. Turn the mixer to medium speed and add the vanilla extract. Before adding one egg at a time, I crack the egg into a small bowl to ensure there is no eggshell before adding to the cookie batter.
Turn the mixer down to low and slowly add the cocoa powder. Be careful; cocoa powder is very light in weight and flies everywhere if the mixer speed is higher than the low setting. Scrape down the sides to ensure the butter and cocoa powder are mixed. Mix through, then turn down the mixer speed and gradually add the flour mixture. Just mix till the flour is incorporated. Take the bowl off the stand and place it in the refrigerator for 30 minutes.
Add the powdered sugar to a small bowl or plate. I made about 1" to 1-½" diameter balls using a medium cookie scoop. I then roll them into a ball using my hands. Add them to the powdered sugar and thoroughly coat them. The powdered sugar is what makes the crinkle effect on the cookies. Put 12 on a standard parchment-lined cookie sheet pan and bake at 350°F (175°C or 180°C).
Now comes the decision of how long to keep them in the oven. The baking range is 10-12 minutes. Based on my oven, if you want a moist cookie, bake it closer to 10-11 minutes. If you like a drier cookie, go for more towards the 12 minutes. So whether you do 10 or 12 minutes, the tops of the cookies, when pulled from the oven, will be soft to the touch. Let cool on the pan for a minute before moving to a cooling rack.

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