Description

Rich, chocolatey crinkle-style cookies coated in cinnamon-cayenne sugar for a warm Mexican hot chocolate-inspired flavor. They have crackled tops, soft centers, and a gentle spicy finish.

Ingredients

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup butter, room temperature

1 1/2 cups granulated sugar

2 large eggs

1/4 cup granulated sugar, for coating

2 teaspoons ground cinnamon

1/2 teaspoon cayenne pepper

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Instructions

Preheat the oven to 400°F (200°C) and position the oven racks in the upper and lower thirds. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and kosher salt until evenly combined.
In a large mixing bowl, beat the room-temperature butter with 1 1/2 cups granulated sugar for about 2 minutes, until light and fluffy.
Add the eggs and mix until completely incorporated.
Gradually add the dry ingredients to the butter mixture and mix on low speed just until a thick chocolate cookie dough forms.
In a small bowl, combine the remaining 1/4 cup granulated sugar with the cinnamon and cayenne pepper.
Scoop the dough and shape it into approximately 1 1/2-inch balls. Roll each ball thoroughly in the cinnamon-cayenne sugar mixture.
Arrange the coated dough balls on the prepared baking sheets, leaving about 3 inches between each cookie.
Bake for about 10 minutes, rotating the baking sheets halfway through, until the cookies are set around the edges and have crackled tops.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Notes

For milder cookies, reduce or omit the cayenne pepper.

For extra chocolate flavor, add dark or semisweet chocolate chips or chunks to the dough.

For additional warmth, add a small amount of ground cinnamon directly to the cookie dough.

Coarse sparkling sugar can replace some of the coating sugar for a crunchier, more festive finish.

Store completely cooled cookies in an airtight container at room temperature for up to 1 week.

For longer storage, freeze cooled cookies in a freezer-safe container with parchment paper between the layers and thaw at room temperature.

The dough can be prepared ahead and refrigerated covered. Let it soften enough to scoop before shaping, coating, and baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 10 g
Sodium: 85 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg