Mexican Hot Chocolate Sugar Cookies
Did you know today is Frida Kahlo's birthday? She is my favorite artist for so many reasons. I think she resonates with many modern women because of her efforts to create through personal pain and strife, to stay true to her authentic voice and in that journey she broke molds of what defines beauty and art.
To celebrate Frida's birthday, I wanted to share a cookie recipe I created a few weeks ago - Mexican hot chocolate. The cookie is rich and chocolatey, when you swallow there is a slight heat that tickles your throat.
The dark chocolate flavor comes from the inclusion of black cocoa. You need to cut the black cocoa with the traditional dutch cocoa to give it the full, deep flavor. Your cookies will be dark and breath taking.
This recipes create a wonderful roll out dough that is perfect for your cookie cutters. It needs minimal chilling time and I had close to zero spread. If the chipotle spice is not of interest to you, simply leave it out and you will still have a delicious chocolate cookie!
Mexican Hot Chocolate Roll Out Cookies
- 1 1/2 cup granulated white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 chipotle powder
- 1/3 cup black cocoa
- 1/3 cup dutch cocoa
- Cream butter and sugar together in a standard mixer for about 2 minutes.
- Add eggs, almond extract and vanilla; blend just till incorporated.
- In a separate bowl combine flour, baking powder, cinnamon, chipotle, and both cocoas. Gently add to the dough and mix until well blended.
- Chill dough for one hour in the refrigerator. Roll out dough 1/4"-3/8" thick. Cut desired shapes and bake at 350 for 9-11 minutes.
Let me know if you try them and if you have any suggestions!
Are you looking for my royal icing recipe? Click here!