Mexican Hot Chocolate Cookies
A delightful fusion of classic snickerdoodle flavors with a rich chocolate base, enhanced by a touch of spice, making these cookies the perfect treat for any occasion.
Ingredients
Main Ingredients
- 1 cup butter (softened, 2 sticks) Ensure butter is softened for the creamiest texture.
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened cocoa powder
- 2.75 cups all-purpose flour (spooned and leveled)
- 1.5 teaspoons cream of tartar Can substitute with baking powder if unavailable.
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 to 0.33 cup granulated sugar (for rolling)
- 1.5 tablespoons cinnamon (for rolling)
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 and 1/2 cups of sugar and beat until light and fluffy.
- Add the two eggs and vanilla extract, mixing well.
- Add cocoa powder and flour to the bowl, making a well in the mixture.
- Into the well, add cream of tartar, baking soda, baking powder, and salt. Mix dry ingredients before combining with wet ingredients.
- Optional: Add 1/4 teaspoon of cayenne pepper for heat.
- Slowly beat in the flour and cocoa mixture until just combined. Don't overmix.
- Optionally, cover and refrigerate the dough for up to 48 hours or bake immediately.
Baking
- Shape the dough into uniform rounds of about 2-3 tablespoons each.
- Mix 1/4 to 1/3 cup of sugar with 1 and 1/2 tablespoons of cinnamon in a shallow bowl and roll each dough ball in the mixture.
- Place the sugared dough balls on prepared sheets, leaving at least 2 inches apart.
- Bake for about 10-12 minutes, until the edges are set and the centers are soft and shiny.
- Allow cookies to rest on the baking sheet for 2 minutes before coating tops with cinnamon sugar.
- Transfer cookies to a wire rack to cool completely. Enjoy warm.
Notes
These cookies are best enjoyed fresh from the oven. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.