- 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
- 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.
- 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.
- 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.
Reviews for Mexican Crinkle Cookies
"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."
"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."
"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!"