If you’re craving something that marries the rich, warm flavors of chocolate and a hint of spice with a fun twist, you’ll absolutely adore this Mexican Chocolate Crinkle Cookies Recipe. I love this recipe because it brings together the cozy comfort of cinnamon and the unique depth of Mexican chocolate into a cookie that’s both chewy and delightfully crinkled on top. These cookies are perfect for holiday baking sessions or anytime you want to impress friends with something a little special yet easy to make.
When I first tried this Mexican Chocolate Crinkle Cookies Recipe, I was blown away by how perfectly it balanced sweet, spicy, and chocolatey notes without being overpowering. You’ll find that these treat work well with a cup of coffee or hot cocoa, making them a fantastic choice for sharing during those relaxed afternoon breaks or festive get-togethers. Trust me, you’re going to want to keep this recipe handy all year round!
Why You’ll Love This Recipe
- Unique Flavor Blend: Incorporates the rich taste of Mexican chocolate and cinnamon for a cookie that’s anything but ordinary.
- Simple Ingredients: Uses pantry staples plus authentic Mexican chocolate for an elevated yet easy bake.
- Perfect Texture: Crispy edges with a tender, fudgy middle you’ll crave every time.
- Great for Gifting: These cookies look beautiful with their cracked powdered sugar tops — ideal for festive packaging.
Ingredients You’ll Need
This Mexican Chocolate Crinkle Cookies Recipe calls for ingredients that play off each other beautifully—you’ll want good-quality Mexican chocolate and a hint of cinnamon to bring depth, while the powdered sugar coating adds that signature crinkly finish.
- All-purpose flour: Use fresh flour for best texture; it’s the base that gives the cookies structure.
- Ground cinnamon: Adds warmth and a subtle spicy kick perfect for Mexican chocolate.
- Unsweetened cocoa: Helps deepen the chocolate flavor.
- Mexican chocolate (grated): This is the star ingredient—look for traditional table-style Mexican chocolate with cinnamon and spices.
- Baking powder: Gives the cookies a slight lift for that tender crumb.
- Salt: Balances sweetness and enhances flavor.
- Canola oil: Keeps the cookies moist without overpowering flavor.
- Granulated sugar: Sweetens the dough while helping create a nice chew.
- Large eggs: Bind everything together and add richness.
- Pure vanilla extract: Adds a subtle sweetness and depth.
- Powdered sugar (for coating): Creates the iconic cracked cookie surface and a melt-in-your-mouth sweetness.
Variations
I love to play around with this Mexican Chocolate Crinkle Cookies Recipe depending on the occasion, and you’ll enjoy how easy it is to adapt too! Whether you want to add extra spice or make it dairy-free, there’s room to make it your own.
- Spicy Kick: I’ve added a pinch of cayenne pepper to bring a subtle heat—my family went crazy for the unexpected warmth it added!
- Nutty Crunch: Try folding in chopped toasted pecans or walnuts for texture and a nutty flavor.
- Vegan Version: Swap the eggs for flax eggs and use a neutral oil or coconut oil for a plant-based twist.
- Extra Chocolatey: Sprinkle mini chocolate chips into the dough before chilling for melty pockets of chocolate.
How to Make Mexican Chocolate Crinkle Cookies Recipe
Step 1: Mix Your Cocoa and Flour Base
Start by whisking together your dry ingredients—flour, unsweetened cocoa powder, grated Mexican chocolate, baking powder, cinnamon, and salt—in a medium bowl. This helps evenly distribute the Mexican chocolate so every bite has that signature flavor. Setting this aside is easy and makes the wet-to-dry mixing a breeze later on.
Step 2: Make the Wet Mixture
In a separate bowl or your stand mixer, combine the canola oil and granulated sugar until the mixture feels smooth and combined. Then, add in the eggs and vanilla extract. Whisk everything together vigorously to build a silky base for your dough. You’ll want a uniform mix before combining with the dry ingredients.
Step 3: Combine and Chill the Dough
Slowly add your dry ingredients into the wet mixture, stirring gently but thoroughly until the dough comes together. The dough will be a bit sticky, which is perfect. Cover and chill it in your fridge for at least one hour—this step makes rolling the dough into balls much easier and helps develop those beautiful cracks during baking.
Step 4: Shape and Sugar-Coat the Cookies
Once chilled, preheat your oven to 350°F. Use a tablespoon or cookie scoop to portion dough into roughly 1 1/2-inch balls. Roll each ball generously in powdered sugar; this step is what gives the cookies their classic crackled look. Arrange them on a baking sheet lined with parchment paper, leaving space between so they can spread slightly.
Step 5: Bake and Cool
Bake for 8 to 10 minutes. You’ll notice the edges firming up and the tops cracking beautifully. If you love cakier cookies, try adding a couple of minutes to bake time next round. After baking, let the cookies cool on the pan for two minutes—they’re delicate while warm—then transfer them to a wire rack to cool completely.
Pro Tips for Making Mexican Chocolate Crinkle Cookies Recipe
- Use Authentic Mexican Chocolate: I discovered this trick when I swapped regular chocolate for Mexican chocolate—it made all the difference in flavor complexity.
- Chill Your Dough Well: Chilling allows the dough to firm up so the cookies don’t spread too thin and keep that gorgeous crinkle.
- Generous Powdered Sugar Coating: The thicker the powdered sugar coating, the better the crackled effect—and it adds a lovely sweetness.
- Don’t Overbake: I used to struggle with dry cookies, but pulling these out as soon as the edges crisp up means soft, chewy centers every time.
How to Serve Mexican Chocolate Crinkle Cookies Recipe
Garnishes
I like to keep it simple by dusting extra powdered sugar over the cookies just before serving for an elegant, snowy look. Sometimes I sprinkle a tiny pinch of cinnamon sugar on top for added sparkle. A light drizzle of melted chocolate over a few cookies also makes a beautiful presentation for parties.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or alongside rich Mexican hot chocolate for a decadent treat. For a breakfast twist, serve them with fresh fruit and café con leche—my favorite lazy Sunday combo!
Creative Ways to Present
Once, I arranged these cookies in a festive tin layered with parchment paper sprinkled with cinnamon sticks and dried orange slices for a holiday gift. Another time, I stacked them like a cookie cake and topped with whipped cream and chili chocolate shavings for a birthday dessert that wowed the crowd!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They usually stay fresh and chewy for up to 4 days—if they last that long! I recommend placing a slice of bread in the container to keep moisture balanced and prevent them from drying out.
Freezing
Freezing is a lifesaver for me. I freeze baked cookies in a single layer on a sheet first, then transfer them to a zip-top bag. When I want a treat, it’s just about 15 minutes on the counter to thaw, and they taste almost freshly baked!
Reheating
To warm leftover cookies, I pop them in a 300°F oven for 5 minutes or zap them carefully in the microwave for 10-15 seconds to revive that soft center and bring out the chocolate aroma. This trick makes each batch taste freshly baked all over again.
FAQs
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What makes a Mexican Chocolate Crinkle Cookies Recipe different from regular chocolate cookies?
The standout difference is the use of authentic Mexican chocolate, which contains cinnamon and sometimes other spices, giving the cookies a warm, spiced depth that traditional chocolate doesn’t have. Additionally, the crinkle effect comes from rolling the dough in powdered sugar before baking, resulting in a distinctive cracked surface.
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Can I substitute Mexican chocolate if I can’t find it nearby?
While authentic Mexican chocolate provides the unique flavor, you can use a mixture of bittersweet chocolate and cinnamon as a substitute. Just be mindful that the spices in Mexican chocolate are hard to replicate exactly, but adding a teaspoon of ground cinnamon to bittersweet chocolate can get you close.
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How do I get the perfect crackled look on these cookies?
Chilling your dough adequately and generously coating each ball in powdered sugar before baking are key. As the cookie expands and bakes, the powdered sugar cracks while the dough softens underneath, giving that iconic texture and look.
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Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend designed for baking. The texture will be slightly different but still delicious. Just check your flour’s instructions for one-to-one substitution tips.
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How should I store leftover Mexican Chocolate Crinkle Cookies?
Store the cookies in an airtight container at room temperature to keep them chewy. Adding a slice of bread in the container helps maintain moisture. For longer storage, freeze them following the method described above.
Final Thoughts
This Mexican Chocolate Crinkle Cookies Recipe holds a special place in my kitchen because it combines the comfort of chocolate with a little spice and a fun, crinkly look that’s so satisfying to bake and to eat. I hope you’ll try it out—it’s straightforward, uses simple ingredients, and always brings smiles at my house. Once you taste that spicy Mexican chocolate goodness paired with the snowy powdered sugar crust, you’ll understand why I keep coming back to this recipe. Happy baking, friend!
Print
Mexican Chocolate Crinkle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Mexican Chocolate Crinkle Cookies are delightful treats combining rich cocoa, warm cinnamon, and authentic Mexican chocolate for a unique and flavorful twist on classic chocolate crinkles. These soft and chewy cookies feature a crisp exterior dusted with powdered sugar, perfect for satisfying your chocolate cravings with a hint of spice.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened cocoa powder
- 3 ounces Mexican chocolate, grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For Coating
- 1/2 cup powdered sugar (more if needed)
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, grated Mexican chocolate, baking powder, ground cinnamon, and salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl or using a stand mixer, combine the canola oil and granulated sugar until the mixture is smooth and well blended. Add the eggs one at a time along with the pure vanilla extract, whisking constantly to ensure a uniform and well-emulsified batter.
- Combine Mixtures: Slowly add the dry flour mixture into the wet ingredients while stirring gently but thoroughly to combine all components into a cohesive cookie dough.
- Chill Dough: Cover the dough and refrigerate it for at least 1 hour to firm up, which helps with shaping and enhances the texture of the cookies.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Using a tablespoon or cookie scoop, portion the dough into 1 1/2-inch balls. Roll each ball generously in powdered sugar ensuring an even coating.
- Bake Cookies: Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them adequately to allow for spreading. Bake for 8 to 10 minutes, or until the edges are slightly crisp but the centers remain soft and chewy.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. This helps the cookies set properly and maintain their texture.
Notes
- For cakier cookies, extend the baking time by 2 to 3 minutes.
- Use good quality Mexican chocolate for authentic flavor and texture.
- If dough is too sticky after chilling, lightly flour hands before shaping.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 7g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
