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Mexican Chocolate Shortbread Cookies

These buttery shortbread cookies are full of chocolate, cinnamon-and-sugar, and a bit of spice thanks to a couple unique ingredients! They remind me of a good cup of Mexican hot chocolate, in cookie form. 

Prep Time
15 mins
Cook Time
15 mins
Chill Time
40 mins
Total Time
1 hr 5 mins
Servings: 24
Calories: 159 kcal
Course: Baked Goods
Cuisine: Mexican

Ingredients

  • 2 cups all-purpose flour
  • ½ cup unsweetened natural cocoa powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • coarse sugar for sprinkling; optional but recommended
  • confectioners' sugar for dusting

Instructions

    Cup of Yum
  1. Making the Dough - To a large bowl, add the flour, cocoa, cinnamon, nutmeg, cayenne, salt, pepper, and whisk to combine; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, granulated sugar, vanilla, and beat together on medium-high speed until fluffy and creamy. Stop and scrape down the sides of the bowl. Note - There is no egg nor brown sugar in this recipe, it's not a typo.
  3. Add the dry ingredients in two additions to the wet, beating on low speed after each additon until just incorporated and repeat until all the dry ingredients have been incorporated; don't overmix. Tip - The dough will be stiff and thick; this is normal. If you're using a hand mixer, you may need to get in there with a wooden spoon and some elbow grease!
  4. Shaping the Dough - You have two choices. You can either roll the dough into a long cylinder, about 2-inches in diameter, and tightly wrap in like a tootsie roll in parchment paper. OR you can roll it out in between two pieces of parchment to 1/4-inch thickness.
  5. Refrigeration - Either way (log or flat piece of dough), you need to chill the dough in the fridge for 30 minutes.
  6. Preheat oven to 350F and line two baking sheets with parchment paper or Silpat liners; set aside.
  7. Making the Cookie Shapes - If you made a log, slice off pieces that are 1/2-inch thick, and place them on the baking sheets, evenly spaced. If you are making cutout cookies, use the cookie cutters of your choice and cut them out. I suggest cutters that are about 2 1/2-3 inches in diameter. I used small stars. You can reroll the dough scraps once and cut out the remaining cookies that you can.
  8. Optionally (but recommended) sprinkle the cookies with coarse sugar. You can optionally sprinkle them with sprinkles or jimmies, as desired.
  9. Baking - Bake the cookies for about 8 to 10 minutes, or until set. Tips - Exact baking time will depend on exactly how thick you sliced the log or how large your cutout shapes are; as well as climate and oven variances. Bake one sheet of cookies at a time, on the middle rack, rotating the baking sheet once midway through baking for the most optimal results. If you made larger cookies, they may take longer than 10 minutes to cook. Do not overbake. Cookies will continue to firm and set up as they cool.
  10. Dusting - If desired, you can lightly dust the cookies with confectioners' sugar after they have cooled completely.

Notes

  • Storage - Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months. Unbaked cookie dough can be stored airtight in the fridge for up to 24-48 hours before slicing and baking it off OR in the freezer for up to 3 months before thawing, slicing, and baking.

Nutrition Information

Serving 1 Calories 159kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 20mg (7%) Sodium 46mg (2%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 159

% Daily Value*

Serving 1
Calories 159kcal 8%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 20mg 7%
Sodium 46mg 2%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.