Today’s cookie combines sweet with a little spicy!
You can adjust the amount of heat to your taste.
These cookies are especially great paired with a hot drink like coffee, spiced apple cider or hot chocolate. Enjoy!
Mexican Hot Chocolate Cookies
Makes about 3 dozen Cookies.
- 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
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- 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 halfway 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.
Notes: The chili powder adds a really nice subtle flavor and kick to these cookies. At ½ tsp you get a tiny bit of flavor 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!
(Recipe from A Pretty Life In The Suburbs.)