I made these festive little Mexican hot cocoa cookies this year. They are sweet and tender bites with a little spicy heat from cayenne pepper. I also love that Mexican hot cocoa naturally includes Christmassy spices like cinnamon, and sometimes nutmeg, so these cookies seemed like a perfect choice for this time of the year. 🙂
Mexican Hot Cocoa Cookies
Inspired by a recipe from Martha Stewart
Makes about 18 cookies
1 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Pinch of salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon + 1 teaspoon ground cinnamon, divided
6 tablespoons room temperature butter
1/2 cup + 1/4 cup granulated sugar, divided
1/2 teaspoon vanilla extract
2 tablespoons skim milk
Move your oven rack so that it is about 1/3 of the way down from the top. Preheat to 400 F. Line two sheet pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, salt, nutmeg, cayenne, and 1/2 teaspoon of cinnamon.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1/2 cup of sugar until light and fluffy. Add the vanilla, milk, and egg. Beat until well combined. The mixture will look a bit broken when you start mixing at this point, but just keep at it, and it will come together. Add the dry ingredients and mix until just combined. The dough will be rather sticky.
In a shallow bowl, add the remaining sugar (1/4 cup) and cinnamon (1 teaspoon.) Whisk until combined.
Using a tablespoon, scoop out balls of dough. Roll the balls between your hands. Drop them into the sugar and cinnamon mixture and coat well. Place the dough balls on your prepared baking sheet. Repeat the process until you use all of the dough. Make sure the cookies have a couple of inches to spread on the sheet.
Bake for about 10 minutes, or until the cookies are set and a bit cracked on top.