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Mexican Hot Chocolate Cookies


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Ingredients

Cookie dough:

  • 2 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter at room temperature
  • 1 1/2 cups sugar

Spicy Sprinkle:

  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 1/21 tsp chili powder (see notes)

Instructions

  1. Preheat your oven to 400 degrees.
  2. Sift together the flour, cocoa powder, cream of tartar, baking soda and salt.
  3. In a separate bowl cream together the butter and sugar until fluffy. Then add the eggs and mix well.
  4. Then gradually add the flour mix to the butter mix, until combined.
  5. In a separate bowl mix together the ingredients for the Spicy Sprinkle: sugar, cinnamon and chili powder.
  6. Using about 1 tbsp of batter, roll the dough into balls.
  7. Then roll the balls in the sugar/spice mix until they are coated.
  8. Place the balls onto a cookie sheet about 2 inches apart (you don’t have to press them down).
  9. Bake for about 10 minutes, rotating the cookie sheet half way through.
  10. The cookies are done once the tops are cracked.
  11. 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.

Notes

  • 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 cookies too, which is great for the holiday season!