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.

Print Recipe

US Customary - Metric

Ingredients

Dry ingredients:

140 g all-purpose flour See notes
42 g unsweetened cocoa powder
1 tsp instant coffee
½ tsp ground cinnamon
1 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 (see my notes on the amount of flour if you use measuring cup instead of weighing), 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 (you can see the photo), but it shouldn't be runny. If it is, and if you are using measuring cup, most likely you need a bit more flour, and extra 1-3 Tbsp, depending on the brand of flour you use.
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

Notes

1 Cup of all-purpose flour converted to grams can vary depending on the brands of flour you use. 1 cup can vary from 120-140 grams (go figure!). You can do scoop and scrape off excess flour method. I highly recommend using a scale to weigh your ingredients for precision.

Nutrition