Hi! Are you back for more Christmas cookies?!
This week is all about Christmas cookies here on A Pretty Life! I figure it’s not too early to get started, because for me, Christmas is all about the season. I actually love the time leading up to Christmas almost more than the big day itself! So Christmas baking should be enjoyed all throughout this holiday!
Yesterday I baked up some Mint Chocolate Chip Blizzard Cookies, and today it’s time for some Mexican Hot Chocolate Cookies!
I love these. They have the perfect balance of sweetness and spiciness! A really yummy combination!
Can’t you just picture yourself cozied up in the middle of winter eating these?!
They’re the perfect cookie to nibble on with coffee or your favourite hot drink!
And Baileys. Perfect with Baileys.
Look how pretty they are even before they are cooked! ;)
Oh and I should tell you, if you like your cookies chewy and soft, just cook them slightly less than the time indicated in the recipe below. I bake mine for about 8 minutes (the tops should still appear cracked), and they’re perfect. I don’t love crunchy cookies so I always bake mine a little less…are you on the crunchy or chewy team?!
Anyway, I hope you try these! I don’t think you’ll be sorry!
- Cookie dough:
- 2¼ cups flour
- ½ cup unsweetened cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter at room temperature
- 1½ cups sugar
- 2 large eggs
- Spicy Sprinkle:
- ¼ cup sugar
- 2 tsp cinnamon
- ½ -1 tsp chili powder (see notes)
- Preheat your oven to 400 degrees.
- Sift together the flour, cocoa powder, cream of tartar, baking soda and salt.
- In a separate bowl cream together the butter and sugar until fluffy. Then add the eggs and mix well.
- Then gradually add the flour mix to the butter mix, until combined.
- In a separate bowl mix together the ingredients for the Spicy Sprinkle: sugar, cinnamon and chili powder.
- Using about 1 tbsp of batter, roll the dough into balls.
- Then roll the balls in the sugar/spice mix until they are coated.
- Place the balls onto a cookie sheet about 2 inches apart (you don’t have to press them down).
- Bake for about 10 minutes, rotating the cookie sheet half way through.
- The cookies are done once the tops are cracked.
- When the cookies are done baking and they are removed from the oven, let them rest on the cookie sheet for 5 minutes, then transfer to a cooling rack.
- The chili powder adds a really nice subtle flavour and kick to these cookies. At ½ tsp you get a tiny bit of flavour and spice, but if you really want to kick it up a notch, use 1 tsp!
- You can freeze these too, which is great for the holiday season!
They’re fun and a little different! And great for gift giving too…just wrap them up in some pretty paper!
Don’t forget to come back tomorrow for another yummy Christmas cookie recipe!
Have a delicious day!