Last year I started making cookies every other Friday for KC to take into work on Saturday, I figure if I keep his coworkers happy they won't mind spending 8 plus hours with him! (I'm kidding...kind of.)
Since I make cookies so often I'm always trying to come up with fun, new recipes, and I'm glad that KC's coworkers don't mind being my guinea pigs.
These cookies have a nice kick from the cinnamon and cayenne pepper, if you aren't a fan of spice you can cut down, or completely omit the the seasonings in the dough or the rolling sugar.
Mexican Hot Chocolate Cookies
Ingredients:
Dough:
1 1/8 Cups All Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Unsalted Butter (Softened)
3/4 Cup Sugar
1 Egg
1 teaspoon Cinnamon
1/8 (or more) Cayenne Pepper
Seasoned Sugar for Rolling:
1/4 Cup Sugar
1 teaspoon Cinnamon
1/4 teaspoon Cayenne Pepper
Preparation:
Preheat oven to 400 degrees, line baking sheets with parchment paper or a silicone mat.
In a medium bowl mix together Flour, Unsweetened Cocoa, Cream of Tartar, Baking Soda, and Salt.
In the bowl of a stand mixer, or a large bowl, cream together Softened Butter and Sugar, once fluffy add in Egg and continue to mix. Slowly add in flour mixture until everything is combined.
Using a spoon or a cookie scoop make about 1 inch balls and roll in your Sugar Seasoning mix. Place on prepared cookie sheet, leaving some space between.
Bake for 10 minutes, remove to a baking rack to let cool for about 5-10 minutes then move from cookie sheet to rack to cool before storing in an airtight container.
Makes about 24 cookies.
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