Mexican Chocolate Sugar Cookies

Prep Time:

45m

Bake/Cook Time:

8m - 10m

Yield:

45 cookies

These Mexican Chocolate Sugar Cookies are a mouthwatering fusion of rich, cocoa-infused decadence and the warmth of traditional Mexican spice. And the best part? These cookies are incredibly easy to whip up, ensuring that you can enjoy this exquisite flavor experience in no time. Love the flavor of Mexican chocolate but your grocery store does not carry it? No Problem, create your own Mexican chocolate flavor profile by adding cinnamon and pepper.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Mexican Chocolate Sugar Cookies

2 1/4 cups (270g) all-purpose flour*
1/2 cup (53g) Dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1/8 teaspoon cayenne pepper
1 cup (226g) butter, soft
1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
1/2 cup (108g) Imperial Sugar Dark Brown Sugar
1 large egg, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract

Cinnamon Sugar

1/3 cup (67g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon cinnamon

Chocolate Drop Decoration

1/2 cup (88g) chocolate chips
1 tablespoon (14g) vegetable oil
1/8 teaspoon cinnamon
Dash of cayenne pepper

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 370°F. Line 2-3 cookie sheets with parchment paper. Set aside.
Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and cayenne pepper. Set aside.
In a bowl large enough to hold all ingredients cream butter until light and fluffy.
Add both sugars and mix until fluffy. Add egg, salt, and vanilla extract.
Add dry ingredients in one step and mix just until almost combined.
Scoop dough in pecan-size amount and shape into a ball.
Roll in cinnamon sugar and place on cookie sheets about 2 inches apart.
Place in oven and bake about 8-10 minutes or until edges are set but center is still soft.
Let cool.
For the chocolate drop decoration place chocolate, oil, cinnamon, and cayenne pepper in a microwave-safe bowl.
Heat in 10-second increments until 2/3 of chocolate is melted. Keep stirring without heating until all chocolate is melted.
Place chocolate in a small piping bag and pipe different-sized drops on surface of cookies.

Imperial Sugar Insight

Read more about the differences between Dutch Process cocoa powder and natural cocoa powder here.

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