Mexican Chocolate Crinkle Cookies Recipe

If you’re on the hunt for a cookie that’s as rich and comforting as a warm hug, you have to try this Mexican Chocolate Crinkle Cookies Recipe. What makes these cookies stand out for me is the unique blend of Mexican chocolate and cinnamon — it creates this deep, slightly spicy chocolate flavor that’s utterly addictive. I love how they’re crisp on the outside, soft and slightly fudgy on the inside, making each bite a little celebration.

This recipe works wonders whenever you want something cozy but a little extra special for your coffee breaks or holiday cookie trays. When I first tried this Mexican Chocolate Crinkle Cookies Recipe, I was surprised at how simple it was to whip up with just a handful of everyday ingredients and a touch of Mexican chocolate magic. Honestly, once you make these, you’ll find that they’re quickly becoming a staple in your cookie rotation.

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Ingredients You’ll Need

The ingredients here work beautifully to highlight the chocolate’s richness while keeping a lovely balance with cinnamon’s warmth. Plus, with just a few pantry staples, you can whip these up in no time. When shopping, be sure to seek out authentic Mexican chocolate—it really elevates the cookie’s flavor.

• All-purpose flour: The backbone for your cookies; provides structure without heaviness.
• Ground cinnamon: Adds that signature Mexican-inspired warm spice.
• Unsweetened cocoa: Deepens the chocolate flavor without extra sweetness.
• Mexican chocolate (grated): Key ingredient for an authentic, slightly spicy chocolate taste—look for brands like Abuelita or Ibarra.
• Baking powder: Helps the cookies rise just enough for a tender crumb.
• Salt: Balances and enhances all the flavors.
• Canola oil: Keeps the cookies moist and tender without a heavy butter flavor.
• Granulated sugar: Sweetens and adds a slight crisp.
• Large eggs: Binds everything together and gives richness.
• Pure vanilla extract: Adds a warm aromatic layer to deepen the flavor.
• Powdered sugar: For rolling the cookies—it helps create their classic crinkled look.

Variations

I often tweak this Mexican Chocolate Crinkle Cookies Recipe depending on the occasion—it makes it more fun and personal that way. I encourage you to play with the extras too and make it your own masterpiece.

• Add chopped nuts: I love stirring in some chopped pecans or walnuts for added crunch and a nutty contrast to the fudgy cookies.
• Spice it up more: Try adding a pinch of cayenne pepper or chili powder if you want a bolder kick—that smoky warmth is fantastic.
• For a cakier texture: Simply bake the cookies a couple of minutes longer for a softer, cake-like interior.
• Gluten-free option: Substitute with a gluten-free flour blend, but keep an eye on the dough’s consistency—it might need a bit more flour to hold shape.

How to Make Mexican Chocolate Crinkle Cookies Recipe

Step 1: Mix your dry ingredients with care

Start by whisking together the all-purpose flour, cocoa powder, grated Mexican chocolate, baking powder, salt, and ground cinnamon in a bowl. This step is crucial because you want everything evenly distributed to get that perfect chocolatey and spicy flavor in every bite. I always take my time here—no rushing—and it really makes a difference.

Step 2: Combine wet ingredients until smooth and inviting

In a separate bowl or your stand mixer, mix the canola oil and granulated sugar until combined. Then add in the eggs and vanilla extract, whisking until the mixture looks homogeneous and creamy. When I first tried this recipe, I hurried through this part and noticed the texture wasn’t quite right, so don’t skimp on this step—it’s where the magic starts.

Step 3: Bring it all together

Slowly add the dry ingredients into the wet mixture, stirring just until everything is combined. Don’t overmix, or the cookies might turn out tough instead of tender. The dough will be slightly sticky—that’s perfect! I discovered that letting the dough chill in the fridge for at least an hour really helps with handling and keeping the cookies from spreading too much in the oven.

Step 4: Shape, coat, and bake with love

Preheat your oven to 350°F. Using a tablespoon, form the dough into 1 1/2-inch balls, then roll each one generously in powdered sugar. I always keep extra powdered sugar nearby because the first coat can absorb quickly. Place them on a parchment-lined baking sheet and bake for 8 to 10 minutes. You’ll want to pull them out when the edges are just turning crisp but the centers still look soft—they’ll firm up as they cool.

How to Serve Mexican Chocolate Crinkle Cookies Recipe

Garnishes

When I serve these cookies, I like to keep it simple with just a light dusting of extra powdered sugar on top for that snowy, festive look that calls out for an afternoon cuppa. Sometimes I add a sprinkle of cinnamon or a few flakes of sea salt for a subtle kick—it’s an easy way to up the flavor and prettiness.

Side Dishes

Pair these cookies with a steaming cup of Mexican hot chocolate or café de olla for a cozy vibe. They’re also fantastic alongside a dollop of whipped cream or vanilla ice cream if you’re feeling indulgent or serving them as dessert.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies in tiers with a scattering of holly or cinnamon sticks as decoration—it’s a showstopper and so easy to do. Wrapping a few in clear cellophane with a bright ribbon makes for a charming homemade gift your friends will rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature; they stay perfect for up to a week. The edges hold their crispness while the centers remain chewy—a texture I always look forward to.

Freezing

This cookie dough freezes beautifully if you want to make it ahead of time. I like to portion the dough balls on a tray, freeze them solid, then transfer to a freezer bag. When I’m ready to bake, I just pop the frozen dough balls straight in the oven, adding a minute or two to the baking time.

Reheating

To refresh the cookies after storage or freezing, I warm them in a preheated oven at 300°F for about 5 minutes. This brings back that freshly-baked softness and melts the chocolate just right—far better than microwaving, which can dry them out.

FAQs

Final Thoughts

This Mexican Chocolate Crinkle Cookies Recipe holds a special place in my heart because it’s such an inviting, unique twist on classic chocolate cookies. Whenever I bake them, the warm, spicy aroma fills my kitchen and immediately feels like a mini celebration. I can’t recommend these enough if you want a treat that’s both familiar and a little adventurous—with results that always impress. Go ahead, give them a try and see how quickly they become your new favorite!

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