Mexican Chocolate Crinkle Cookies

Today I offer you my very best Holiday Baking Tips and one of my favorite cookie recipes, Mexican Mocha Crinkle Cookies, AKA Chocolate Crinkle Cookies with a touch of spice!

Mexican Chocolate Crinkle Cookies

This time of year, many inexperienced cooks are tip-toeing into the kitchen to try their hand at making edible gifts.

Welcome newbies! We are so glad you’re here. The satisfaction that follows offering your loved ones homemade dishes, is hard to beat.

To help you on your way, I’d like to share a few of my favorite holiday baking tips to ensure your time in the kitchen is successful and enjoyable.

5 Fail-Proof Holiday Baking Tips

• Make Baking a Family Affair. Some of my best memories as a child, are of baking with my mom. Making holiday baking an annual family event is a great way get in some needed quality time, and to get the baking done in a timely fashion. Extra hands = faster baking.
• Stick to Old-Faithfuls and Trusted Sources. As much as I love to experiment in the kitchen, when baking edible gifts, or for events, stick to the recipe. Use tried-and-true family favorites, or recipes from trusted sources, like ahem… Your favorite recipe blog. You don’t want to waste your time and money on “mad-scientist” baking projects that you’ll be embarrassed to serve to friends.
• Invest in Parchment Paper. Parchment paper is the answer to many common baking dilemmas. It helps cookies to retain their shape, bake evenly, and come cleanly off the baking sheet. It’s also fantastic for lining cake and bread pans.
• Buy New Leavening Agents for Holiday Baking. Items like baking soda, baking powder, dry active yeast, and cream of tartar loose their lifting power over time. It’s a good idea to buy new containers of common leavening agents before holiday baking, and save yourself the headache of hockey-puck cookies.
• Plan Ahead for Presentation. You just spent an entire day making dozens of immaculate cookies that look like they came straight off the pages of a culinary magazine. Don’t just heap them on a paper plate and hand them to your neighbor. Think ahead about how you want to present your dainty delicacies! This time of year you can find all sorts of inexpensive boxes, bags, buckets and baskets that will protect your baked goods and make your gifts even more special.

(For more tips see our post 100 Best Baking Tips)

Making Chocolate Crinkle Cookies

Now let’s bake!

These Mexican Chocolate Crinkle Cookies are one of my holiday favorites. They offer the crisp outer crust and the fudgy inner texture of classic crinkle cookies, with an added mocha punch.

All the flavors of a Mexican Mocha coffee drink are represented… Rich chocolate, coffee, cinnamon and a subtle nip of spicy heat that warms the throat.

Yet not so much it burns.

Chocolate Crinkle Cookies Recipe

No fancy decorating required, so get your kids involved in making crinkle cookies.

They can roll the dough into balls and dredge them in powdered sugar for a fun and festive activity.

These Mexican Chocolate Crinkle Cookies are easy to make they are sure to be a winner with your friends and family this holiday season!

Don’t Have Time To Bake This Season?

Bonus Recipe: You’ve just got to try this amazing elegant, and easy dessert, Chocolate Espresso Mousse made with Mulino Bianco Cuoricini Cookie Crumble! (Video sponsored by Barilla.)

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Mexican Chocolate Crinkle Cookies

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 2 hours hours

Total Time: 40 minutes minutes

Spicy soft chocolate cookies with a kick of spicy heat! The perfect surprise cookie for holiday parties.

Servings: 48 cookies

Ingredients

US Customary - Metric

• 1 cup unsweetened cocoa powder
• 1 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 tablespoons instant coffee granules, not coffee grounds
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 1 1/2 cups powdered sugar

Instructions

• Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
• Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter. Refrigerate for 1-2 hours until firm enough to roll by hand.
• Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
• Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least three inches apart.
• Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

Nutrition

Serving: 1cookie, Calories: 88kcal, Carbohydrates: 15g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 55mg, Potassium: 60mg, Fiber: 0g, Sugar: 10g, Vitamin A: 25IU, Calcium: 13mg, Iron: 0.6mg

Course: Dessert

Cuisine: American, Mexican

Author: Sommer Collier

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