Mexican Crinkles
Infused with the bold flavors of traditional Mexican spices, these Mexican Crinkles are a rich and decadent twist on classic chocolate crinkle cookies. With a blend of unsweetened cocoa, warm cinnamon, and a subtle kick of cayenne pepper, these cookies offer the perfect balance of sweetness and spice. The dough is rolled in powdered sugar before baking, creating a crackled, snowy finish that’s both visually stunning and irresistibly delicious. Simple to prepare with a quick 15-minute prep time, these spiced chocolate cookies are an easy yet crowd-pleasing treat. Perfect for holiday gatherings, dessert tables, or a cozy indulgence alongside a cup of coffee, Mexican Crinkles will elevate your cookie game with every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Cayenne pepper
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Confectioners' (powdered) sugar
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, ground cinnamon, cayenne pepper, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing until just combined. Do not overmix.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a tablespoon or small cookie scoop, portion out the chilled dough and roll it into 1-inch balls.
Generously coat each dough ball in confectioners' sugar by rolling them in a small bowl of the sugar, making sure they are fully covered.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the tops have crackled and the cookies are just set around the edges.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your spiced Mexican Crinkles with a glass of milk or your favorite coffee!
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 482.8 g | 176% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 265.9 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 302 mg | 23% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
