Mexican Crinkle Cookies

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Mexican Crinkle Cookies

Rich dark chocolate Mexican crinkle cookies are a cinnamon-spiced twist on a classic all coated in a crackly powdered sugar shell.

Prep Time15

Cook Time10

Referigerate1

Total Time1 25

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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
¼ teaspoon salt
1½ teaspoons ground cinnamon, divided
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 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.

Video

Notes

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!

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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