Description
Soft, chewy, and warmly spiced, these Mexican Hot Chocolate Cookies bring together cocoa, cinnamon, and a touch of cayenne for a rich cookie with a gentle heat. Rolled in a fragrant spiced sugar mix, they bake into tender, flavorful cookies perfect for any season.
Ingredients
For the Cookies
2 3/4 cups (330 g) all-purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper (optional for less heat)
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (240 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (90 g) packed light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Spiced Sugar Coating
1/4 cup (50 g) granulated sugar
1 tablespoon ground cinnamon
1 teaspoon freshly ground cardamom
Instructions
-
Preheat the Oven
Preheat your oven to 350°F (180°C). Line one or two baking sheets with parchment paper and set aside. -
Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, cinnamon, cayenne, cream of tartar, baking soda, baking powder, and salt. Set aside. -
Cream the Butter and Sugars
In the bowl of a stand mixer (or a large bowl using a hand mixer), beat the softened butter until smooth and creamy, about 30 seconds.
Add the granulated sugar and brown sugar, and mix for about 2 minutes until the mixture becomes light and fluffy. -
Add Eggs and Vanilla
Scrape down the bowl, then beat in the eggs and vanilla extract until fully combined. -
Combine Wet and Dry Ingredients
Add the dry ingredient mixture to the wet ingredients. Mix on low speed until everything is just incorporated. Avoid overmixing. -
Prepare the Spiced Sugar
In a shallow dish, stir together the granulated sugar, cinnamon, and cardamom. -
Shape the Dough
Scoop dough using a cookie scoop or tablespoon, forming balls about 1 to 1.5 inches in size.
Roll each dough ball in the spiced sugar mixture until fully coated. -
Bake
Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 8 minutes, or until the edges are set but the centers remain soft.
Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Adjusting Spice Level:
For a milder cookie, omit the cayenne pepper. For a stronger kick, increase it slightly, but add gradually. - Texture Tip:
Slight underbaking keeps the center soft and chewy. Remove cookies when the edges look set but the middle still appears soft. - Storage:
Cookies keep well in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 2 months. - Make Ahead Option:
Dough can be chilled for 24–48 hours. Chilled dough may require an extra minute of baking. - Flavor Variations:
Add mini chocolate chips for extra richness, or swap cardamom for nutmeg if preferred.
- Prep Time: 15 min
- Cook Time: 8 min