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Imperial Sugar
Imperial Sugar

Mexican Chocolate Sugar Cookies

Mexican Chocolate Sugar Cookies Imperial

Ingredients

Mexican Chocolate Sugar Cookies

  • 2 1/4 cups (270g) all-purpose flour*
  • 1/2 cup (53g) Dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 cup (226g) butter, soft
  • 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup (108g) Imperial Sugar Dark Brown Sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Cinnamon Sugar

Chocolate Drop Decoration

  • 1/2 cup (88g) chocolate chips
  • 1 tablespoon (14g) vegetable oil
  • 1/8 teaspoon cinnamon
  • Dash of cayenne pepper

*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. Preheat oven to 370°F. Line 2-3 cookie sheets with parchment paper. Set aside.
  2. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and cayenne pepper. Set aside.
  3. In a bowl large enough to hold all ingredients cream butter until light and fluffy.
  4. Add both sugars and mix until fluffy. Add egg, salt, and vanilla extract.
  5. Add dry ingredients in one step and mix just until almost combined.
  6. Scoop dough in pecan-size amount and shape into a ball.
  7. Roll in cinnamon sugar and place on cookie sheets about 2 inches apart.
  8. Place in oven and bake about 8-10 minutes or until edges are set but center is still soft.
  9. Let cool.
  10. For the chocolate drop decoration place chocolate, oil, cinnamon, and cayenne pepper in a microwave-safe bowl.
  11. Heat in 10-second increments until 2/3 of chocolate is melted. Keep stirring without heating until all chocolate is melted.
  12. Place chocolate in a small piping bag and pipe different-sized drops on surface of cookies.
Imperial Sugar Insight

Read more about the differences between Dutch Process cocoa powder and natural cocoa powder here