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We’ve been baking up crinkle cookies for YEARS – they are go-to cookies! We took our favorite chocolate version to the next level with these Mexican crinkle cookies.
The main difference? A hint of cinnamon for a little spice. Reminiscent of our Mexican hot chocolate variations – chocolate and cinnamon are a tasty combination in a dessert too. YUM!
These are also extra chewy with the addition of corn syrup and the use of brown sugar and extra chocolatey using 100% cacao!! They do still have that signature “crinkled” top (powdered sugar-dusted cracks) AND are just as delicious and addictive.
For more crinkle variations try our lemon and molasses cookies!
Why we think you’ll love it:
- A hint of spice. Mexican crinkle cookies are made with rich dark chocolate, the cinnamon adds a warm and spicy flavor that complements the chocolate perfectly.
- Signature look. The cookies have a beautiful, cracked appearance made by coating them in powdered sugar before baking.
- Keep it chill. A quick prep and bake time make these a breeze, but the chilling time means these can be made ahead and baked at any time! You can also freeze the dough OR baked cookies!
Mexican Crinkle Cookie Ingredients and Substitutions
- ¾ cup butter, cubed – We use unsalted butter.
- 2 ounces unsweetened baking chocolate, chopped – such as Baker’s or Ghirardelli brand baking chocolate
- 1 cup brown sugar, packed – We use light brown sugar, but dark brown also works.
- ¼ cup light corn syrup
- 1 large egg, room temperature
- 2 cups all-purpose flour – see How to Measure Flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- ½ cup powdered sugar – aka confectioners’ sugar
- optional spice – mix ⅛ teaspoon cayenne pepper into the dough adding 1 teaspoon cinnamon
How to Make Mexican Crinkle Cookies
- BATTER. In a medium microwave-safe bowl, melt butter and unsweetened chocolate in the microwave until smooth.
- Remove from the microwave and add brown sugar and light corn syrup. Beat on medium speed until blended. Add egg and beat until just combined.
- In another bowl, whisk flour, baking soda, ground cinnamon, and salt. Add the flour mixture to the wet ingredients and beat until combined. Refrigerate for 1 hour.
- BAKE. Preheat the oven to 350°F. Lightly grease a baking sheet and set aside, or line with parchment paper.
- In a small bowl, add powdered sugar and cinnamon and mix. Shape dough into 1½-inch balls. Roll in powdered sugar mixture and place on prepared cookie sheet.
- Bake for 10-12 minutes and let cool on the pan for a few minutes before removing.
Kristyn’s Recipe Tips
- The better the quality of the chocolate, the better these cookies turn out.
- Coat the dough balls with an ample amount of powdered sugar.
- Chill the dough for at least 30 minutes, or even longer!
Mexican Crinkle Cookies
Ingredients
- ¾ cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 1 cup brown sugar, packed
- ¼ cup light corn syrup
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- ½ cup powdered sugar
Instructions
- In a medium microwave-safe bowl, melt butter and chocolate in the microwave until smooth.
- Remove from the microwave and add brown sugar and corn syrup. Beat until blended. Add the egg and beat until just combined.
- In another bowl, whisk the flour, baking soda, 1 teaspoon cinnamon, and salt. Add the dry ingredients to the wet ingredients and beat until combined. Refrigerate for 1 hour.
- Preheat the oven to 350°F. Lightly grease a cookie sheet and set aside.
- In a small bowl, add powdered sugar, cinnamon, and salt and mix. Shape dough into 1½-inch balls. Roll in powdered sugar mixture and place on prepared cookie sheet.
- Bake for 10-12 minutes and let cool on the pan for a few minutes before removing.
Notes
- The better the quality of the chocolate, the better these cookies turn out.
- Coat the dough balls with an ample amount of powdered sugar.
- Chill the dough for at least 30 minutes, or even longer!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the dough, covered with plastic wrap, in the refrigerator for up to 3 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips. Roll the cookie dough balls in cinnamon powdered sugar before baking.
Store cooled cookies in an airtight container for 3-4 days, or freeze, separating layers with wax paper, for up to 3 months.
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