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Spicy Mexican Hot Chocolate Cookies

These cookies are chocolaty and give you a little touch of heat at the back of your throat. Delicious with melted white chocolate and crushed peppermint candies.
Print Recipe

Ingredients
  

For the cookies

  • 1 3/4 cups all-purpose flour plus 2 tablespoons
  • 3/4 cup cocoa powder
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 to 3/4 teaspoon chili powder (depending on the tingle you want)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoons Mexican vanilla
  • 1/4 teaspoon Instant espresso coffee powder diluted in 1 teaspoon water

For the icing

  • 1 1/2 cups sifted powdered sugar
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract or your flavoring of choice
  • 1 1/2-2 tablespoons milk water, or fruit juice (or more depending on the consistency you want)
  • food coloring of your choice

Alternate decorating method

  • melted white chocolate
  • crushed peppermint candy

Instructions
 

For the cookies

  • Sift the flour, cocoa , corn starch, cinnamon, chili powder, cayenne, nutmeg, and salt in a bowl and set aside.
  • Cream the room temperature butter and sugar until combined, about a minute, then add in egg, vanilla, and coffee and combine well (about another minute).
  • Add flour in two batches. Mix until it comes together. Don't over mix.
  • Cut two sheets of parchment paper and plop the dough onto one and press down to a semi-rectangle then top with second piece of parchment.
  • Roll out the dough that is in between the parchment to 1/4 inch thickness and then stick in the refrigerator for at least an hour, to firm up.
  • Take out and release the parchment from one side so it is not sticking and then lay it back onto the cookies and turn the dough around and release the other side and leave it off so you can cut the cookies.
  • Cut the cookies into any shape you like and lay them on a parchment lined cookie sheet (use the parchment you already have cut).
  • Bake cookies for about 9-12 minutes (plus or minus depending on how large/thick you make the cutouts) in a preheated 350 degree Fahrenheit oven, remove and completely cool before icing.

For the Icing

  • Combine sifted sugar, corn syrup and extract.
  • Add in half of the milk and stir well, then add other half in to get the consistency you desire.
  • Lastly, separate your icing into smaller bowls, depending on how many different colors you want, and start decorating 🙂 .

Alternate decorating method

  • Alternatively, you can decorate with melted white chocolate (melted in 30 second intervals until 75% melted then stir until the rest is melted), by dipping a portion in the chocolate and/or drizzling chocolate over cookies and sprinkling of crushed peppermint candies, and crushed peppermint candies for the holidays.