Mexican Crinkle Cookies with a Kick

  Desserts

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.

Mexican Crinkle Cookies with a Kick

Average Rating: 5

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
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
  • 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

Instructions

  • 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, spicy chocolate cinnamon sugar 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 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.
  • 4.

Nutrition Facts

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

Tags