Mexican Chocolate Crinkle Cookies

Course: Cookies

Cuisine: Mexican

Prep Time: 15

Cook Time: 10

Chill the dough: 2

Total Time: 2 25

Servings: cookies

Calories: 91kcal

Author: Marvellina

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.

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US Customary - Metric

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 increase to 1/2 tsp if you want stronger flavor
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

Nutrition