Description
Rich, buttery, and deeply chocolatey, these Mexican Chocolate Shortbread Cookies bring a warm twist to a classic treat. Perfect as an easy dessert, holiday cookie, or sweet snack, they combine cocoa, cinnamon, and a hint of spice for a bold yet comforting flavor.
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon chili powder or cayenne pepper
1/4 teaspoon salt
2 tablespoons coarse sugar
Instructions
1. Cream softened butter and sugar together until light and fluffy.
2. Mix in vanilla extract until fully combined.
3. In a separate bowl, whisk flour, cocoa powder, cinnamon, chili powder, and salt.
4. Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
5. Shape dough into a disk, wrap, and chill for 30–45 minutes.
6. Roll dough to 1/4-inch thickness on a lightly floured surface.
7. Cut into desired shapes and place on a lined baking sheet.
8. Sprinkle coarse sugar on top of each cookie.
9. Bake at 325°F (163°C) for 12–15 minutes.
10. Cool on the baking sheet briefly, then transfer to a rack to cool completely.
Notes
Use high-quality cocoa powder for deeper flavor.
Chill the dough thoroughly to prevent spreading during baking.
Adjust chili powder to control the level of heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg