Approximate values estimated by AI
Mexican Chocolate Crinkle Cookies
80% authentic · Mexican-inspired
A spicy twist on classic crinkle cookies, infused with cinnamon and a hint of cayenne pepper for a warm, complex flavor profile.
Ingredients
- All-purpose flour1 1/2 cups
- Granulated sugar1 cup
- Unsweetened cocoa powder1/2 cup
- Ground cinnamon1 teaspoon
- Cayenne pepper1/8 teaspoon (or to taste)
- Baking powder1 teaspoon
- Salt1/4 teaspoon
- Vegetable oil1/2 cup
- Eggs2 large
- Vanilla extract1 teaspoon
- Powdered sugar1/2 cup (for rolling)
Steps
- 1
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, cinnamon, cayenne pepper, baking powder, and salt.
- 2
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- 3
Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be sticky.
- 4
Cover the dough and refrigerate for at least 1 hour, or until firm enough to roll.
- 5
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 6
Place powdered sugar in a shallow bowl. Roll tablespoonfuls of dough into balls, then roll each ball generously in powdered sugar.
- 7
Place the coated balls about 2 inches apart on the prepared baking sheets.
- 8
Bake for 10-13 minutes, or until the edges are set but the centers are still slightly soft. The cookies will crack as they bake.
- 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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