Cinnamon Crackle Cookies with Mexican Chocolate

Products Used
Cinnamon Crackle Cookies with Mexican Chocolate


Cinnamon Crackle Cookies

  • 1 cup unsalted butter, room temperature
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 2 2/3 cups all-purpose flour*
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon chipotle powder or cayenne, optional

Spicy Sugar

Mexican Chocolate Glaze

  • 12 ounces semi-sweet or dark chocolate
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chipotle powder, use more or less to taste
  • *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.


  1. Prepare Cinnamon Crackle Cookie dough: Mix flour, cinnamon, baking powder, baking soda, and chipotle. Set aside.
  2. In a separate bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla and beat until smooth.
  5. Stir in flour mixture until completely blended.
  6. Cover and chill for at least two hours, or overnight.
  7. Just before baking cookies prepare Spicy Sugar: Mix cinnamon, sugar, and chipotle powder. Set aside. 
  8. Preheat oven to 375°F. Prepare cookie sheet with parchment paper or silicone baking mat. Set aside. 
  9. Roll tablespoon-sized pieces of dough (about 0.5 oz each) into a ball.
  10. Roll each ball in spicy sugar mixture and place two inches apart on prepared baking sheet. 
  11. Bake for 9 minutes. Remove from oven and cool completely before removing from cookie sheet and dipping.
  12. Prepare Mexican Chocolate: Add chocolate and butter to a microwave-safe bowl. Microwave on 50% power until melted, stirring often. Add cinnamon and chipotle and blend well.
  13. Dip each cooled cookie halfway into melted chocolate and place on parchment paper to set. Add sprinkles, nuts, or other décor while chocolate is still liquid.
  14. Store cookies at room temperature in a tightly covered container with waxed paper between layers.
Imperial Sugar Insight
  1. Vietnamese cinnamon was used in this recipe. It’s a bit spicier than regular cinnamon. Use whichever type of cinnamon you prefer.
  2. For crispy cookies bake for 10 minutes. For crispy/chewy cookies bake for 9 minutes. For soft, chewy cookies bake for 8 minutes.
  3. These cookies can be frozen baked or unbaked. To freeze the unbaked cookies, place the balls of sugared dough on a sheet and freeze. Remove the frozen cookies to a freezer container. When ready to bake follow the instructions for baking. You may need to give them an extra minute or so.
  4. To freeze the baked cookies, place the plain cookies in layers in an airtight freezer container with parchment between the layers. Dip in chocolate before serving.

Recipe developed for Imperial Sugar by Marye Audet-White from @RestlessChipotle.

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Oops.. there is no Spanish translation to this recipe