For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. —Josh Rink, Taste of Home Food Stylist
Mexican Crinkle Cookies with a Kick
Mexican Crinkle Cookies with a Kick
Prep Time
25 min
Cook Time
10 min
Yield
about 2 dozen
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, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
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, spicy chocolate cinnamon sugar 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 cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets.
- Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.
Nutrition Facts
1 cookie: 158 calories, 7g fat (4g saturated fat), 23mg cholesterol, 184mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.
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