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Imperial Sugar
Imperial Sugar

Mexican Chocolate Cookies

Mexican Chocolate Cookies Imperial

Ingredients

Mexican Chocolate Cookies

  • 2 1/2 cups unbleached, all-purpose flour*
  • 1/2 cup Dutch-process cocoa
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg (can substitute ground nutmeg)
  • 1/8 teaspoon cayenne
  • 1 cup salted butter, cut into chunks
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Spiced Cocoa Buttercream

  • 3/4 cup salted butter, room temperature
  • 1 pound Imperial Sugar Confectioners Powdered Sugar
  • 3 tablespoons Dutch-process cocoa
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg (can substitute ground nutmeg)
  • Pinch cayenne
  • 4-5 tablespoons milk, divided
  • 1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Whisk flour, cocoa, baking powder, cinnamon, nutmeg, and cayenne. Set aside.
  2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  3. Add flour/cocoa mixture in 3 additions, mixing on low speed. Mix until combined, scraping down sides and bottom of bowl as needed.
  4. Dough will be soft and sticky. Refrigerate 30 minutes before baking.
  5. Preheat oven to 350°F. Line cookie sheets with parchment paper. Use a #24 cookie scoop, or about 3 tablespoons, to portion dough. Use bottom of a juice glass to flatten cookie dough slightly. You’ll want dough to remain thick, just flattened. If glass is sticking to dough, dip bottom of glass into a bit of flour first, then press onto cookie.
  6. Bake for 12 minutes or until baked through. Let rest on cookie sheet 3 minutes, then remove to a wire rack to cool completely.
  7. To make frosting, cream butter until fluffy. Sift together powdered sugar, cocoa, cinnamon, nutmeg, and cayenne.
  8. Add half to butter and mix on low. While mixer is running, add in 2 tablespoons milk and vanilla. Repeat with remaining sugar mixture and 2 tablespoons milk. Once combined, increase speed to medium-high and beat until fluffy. If frosting is too thick, add 1 more tablespoon milk.
  9. Spread onto cookies. Refrigerate cookies to set frosting. Cookies may be stored in refrigerator or at room temperature.
Imperial Sugar Insight

Recipe makes enough frosting for two batches of cookies.

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.