Description
Delight in the rich flavors of Mexican Chocolate Shortbread Cookies, infused with cocoa and cinnamon for a comforting treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Mix in the vanilla extract until well incorporated.
- Whisk together the flour, cocoa powder, cinnamon, salt, and cayenne pepper in another bowl.
- Gradually add the dry ingredients to the wet mixture, combining until just blended.
- Roll the dough into balls and flatten them slightly with your palm.
- Arrange the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until the edges firm up and the tops appear slightly cracked.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a chewy texture, chill the dough for at least 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg