Mexican Crinkle Cookies Recipe

5 5 5
Mexican Crinkle Cookies Recipe
Mexican Crinkle Cookies Recipe photo by Taste of Home
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Mexican Crinkle Cookies Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forMexican Crinkle Cookies

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cafritz User ID: 1148899 268000
Reviewed Jun. 15, 2017

"Made this just as the recipe is. Came out perfect. I don't think I got 2 dozen, but that's ok. There are only two of us eating them. I may have made them a little larger than Taste of Home made theirs. They are very tasty, so I am adding them to my cookie recipe binder."

MY REVIEW
NancyHanks User ID: 250004 267731
Reviewed Jun. 7, 2017

"The taste was very good, but mine came out very flat. I chilled the dough for about 3 hours. Like others, I dusted with more powdered sugar since the crinkle just wasn't there. I notice that many chocolate crinkle cookie recipes use baking powder instead of baking soda as is used in this recipe. Some say to freeze them after forming to help with the crinkle formation. I got 29 cookies."

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."

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