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Mexican Crinkle Cookies Recipe
Mexican Crinkle Cookies Recipe photo by Taste of Home
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Mexican Crinkle Cookies Recipe

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When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, MO
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 3/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar

Nutritional Facts

1 cookie: 158 calories, 7g fat (4g saturated fat), 23mg cholesterol, 184mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

Directions

  1. In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour.
  2. Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets.
  3. Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. Yield: about 2 dozen.
Test Kitchen Tip: The dough will be sticky after mixing so it’s important to refrigerate at least 1 hour before attempting to roll into balls.
Originally published as Mexican Crinkle Cookies in Cookies & Candies Bookazine 2015, p36


Reviews for Mexican Crinkle Cookies

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(3)
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MY REVIEW
heidiclark1 User ID: 2771648 265571
Reviewed May. 5, 2017

"These are wonderful! I used my 'medium' scoop (1 1/2 T.) and got 2 dozen cookies. I also needed to dust my cookies with extra powdered sugar mixture after baking to get the nice, white finish."

MY REVIEW
pajamaangel User ID: 1603339 265296
Reviewed Apr. 29, 2017

"These are delicious! I used gluten free flour and didn't have to adjust any of the other ingredients. These cookies are crispy on the outside and chewy on the inside. It's a perfect combination."

MY REVIEW
delowenstein User ID: 3766053 264225
Reviewed Apr. 2, 2017

"I followed the recipe as presented! The only difference is that I used the leftover sugar mixture to dip cookies in again before cooling to give that white sugar effect on the baked cookies! I taste-tested the cookies-DELICIOUS! Thank you for this recipe! I got more than just 2 dozen-I got close to 3-1/2 dozen cookies!"

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