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These Mexican Chocolate Crinkles are rich, fudgy Christmas cookies with warm cinnamon, cocoa, and a gentle cayenne kick. Easy to make, beautifully crinkled, and always a holiday favorite.
If you love chocolate crinkle cookies but want something a little more grown-up with a warm, cozy kick, these Mexican Chocolate Crinkles are going to be your new holiday favorite. I got this recipe from a friend several years ago, gave it a try, and it has been in our Christmas cookie rotation ever since. The combination of cocoa, cinnamon, and a tiny touch of cayenne makes these cookies taste like a mug of Mexican hot chocolate — but in chewy, crackly, fudgy cookie form. They’re familiar yet special, and they disappear fast every year. If you’re looking for something a bit different to add to your Christmas cookie platter, this is the one I always reach for.
Why You’ll Like This Recipe
- Perfect holiday twist — classic chocolate crinkles with warm cinnamon and a gentle heat from cayenne.
- Crinkly, fudgy texture — soft in the center with that signature snowy top.
- Super easy to make — no mixer needed for the dough.
- Make-ahead friendly — the dough must be chilled, so it’s perfect for prepping ahead.
- Always a crowd pleaser — familiar yet unique flavor profile that everyone comments on.
Ingredients & Substitutions (No Measurements)
- All-purpose flour – regular AP flour gives the best structure.
- Unsweetened cocoa powder – natural cocoa works great; Dutch-processed will make them darker and richer.
- Instant coffee – enhances the chocolate flavor without making the cookies taste like coffee.
- Cinnamon & cayenne pepper – the classic combo that gives these cookies their “Mexican chocolate” vibe.
- Baking powder – helps the cookies puff and crack beautifully.
- Salt – balances the sweetness and enhances chocolate.
- Sugar – granulated sugar for the dough and a light first coating.
- Oil – keeps the cookies soft and moist. Neutral oil works best.
- Eggs – the key binding ingredient that gives fudginess.
- Vanilla extract – rounds out the flavor.
- Granulated sugar + powdered sugar – the dual coating ensures bold, snowy crinkles that don’t fade while baking.
Frequently Asked Questions
1. Can I make the dough ahead?
Yes! You can chill it for up to 24 hours. If it becomes too firm, let it sit at room temperature for 10–15 minutes before scooping.
2. Do these cookies taste spicy?
Not really. The cayenne gives a gentle warmth that balances the chocolate. You can increase or decrease it depending on your preference.
3. Can I freeze the dough?
Absolutely. Roll the dough into balls first, freeze on a tray, then transfer to a freezer bag. Roll in the sugars right before baking (while frozen) and add 1–2 extra minutes of bake time.
4. Why do my crinkles sometimes lose the powdered sugar coating?
It’s usually because the dough wasn’t cold enough, or the powdered sugar wasn’t applied generously. The granulated sugar layer helps keep the powdered sugar looking bold and snowy.
How to Store Mexican Chocolate Crinkles
- Room temperature: Store in an airtight container for 3–4 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature.
- Dough: Freeze dough balls (uncoated) for up to 3 months.
Mexican Chocolate Crinkle Cookies
Ingredients
Dry ingredients:
- 140 g all-purpose flour
- 42 g unsweetened cocoa powder
- 1 tsp instant coffee
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 150 g sugar
- 57 g oil
- 100 g eggs from 2 large-size eggs
- 1 tsp vanilla extract
For coating:
- granulated sugar
- 85 g powdered sugar
Instructions
Prepare the cookie dough:
- Whisk flour, cocoa powder, instant coffee, cinnamon, cayenne pepper, baking powder, and salt in a mixing bowl until combined
- In another mixing bowl, add sugar and oil and whisk vigorously for a minute or two until the sugar dissolves. You can also use a handmixer to do this. Add the eggs , one at a time, and vanilla extract, and whisk until the mixture emulsified
- Add the dry ingredients and use a spatula to fold until everything is combined and you don't see any dry ingredients.
- The dough is very sticky at this point. Transfer the dough onto a large piece of cling wrap and pat it down a bit into a thick disc and wrap it tightly. Refrigerate in the fridge for at least 2 hours or overnight. Do not skip this part
When ready to bake:
- Preheat the oven to 350 F (180 C) for a conventional oven. Please lower the temperature by 25 F (15 C) if using a convection oven. Line 2 large baking sheets with parchment paper.
- Fill one small bowl with granulated sugar and another bowl with powdered sugar
- Remove the dough from the fridge. Scoop a dough to form about 1-inch dough ball. Roll it into a round dough ball with your palms. Place the dough ball on the prepared baking sheet, about 2 inches apart as the cookie spreads
- Dip the dough ball in a bowl of granulated sugar
- Then coat generously with powdered sugar. The granulated sugar helps to prevent the powdered sugar from being absorbed by the dough
- I recommend baking one tray at a time. Don't coat the rest of the cookie dough ball with sugar just yet until they are ready to be baked
Baking:
- Bake in a preheated oven for 10 minutes. They will appear soft and a bit undone. Do not overbake. Let them cool completely on the pan set on top of a cooling rack. Don't try to remove them when they are still warm
