Mexican Chocolate Shortbread Cookies
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Perfect any time of year, but super perfect on your Christmas cookie tray, these Mexican Chocolate Cookies are an easy, sweet, and just slightly spicy slice-and-bake shortbread recipe.
Shortbread cookies are my favorite kind of cookies to make.
I love their smooth, rich, buttery flavor. I also adore their versatility — they’re a blank slate for any flavor you love. I love these bright lemon poppy seed cream cheese shortbread cookies, and these peppermint shortbread cookies are perfect for Christmas.
About these Mexican Chocolate Cookies
- Easy: Slice and bake shortbread cookies are about as easy as they come!
- Great to make ahead: I tend to make Christmas cookies pretty far in advance, giving me time to share them here with you, so then I have two choices. The first is the freezer. The second is to eat all the cookies and make more for Christmas. Shortbread freezes like a dream. I’ve frozen the dough for all the cookies I linked to in that link-heavy section up there. You can freeze the dough or the finished cookies. I love freezing the dough because then I can grab it when I need it, slice it, and bake. Fresh cookies, quick and easy!
- Great flavor: These Mexican chocolate cookies are rich and chocolatey with a subtle touch of spice: cinnamon, nutmeg and cayenne. However, the cookies are by no means “hot” spicy; they just give a little tingle on the tongue that will have everyone asking for the recipe. The extra sprinkle of cayenne on top is completely optional, and that definitely adds an additional layer of heat.
More Shortbread Cookies
- Gingerbread shortbread cookies (with a fun add-in)
- Apple cheesecake shortbread cookies
- Honey lemon shortbread cookies
- Cream cheese cocoa nib cookies
More Mexican Chocolate
These cookies remind me of my favorite flourless cake, Mexican Hot Chocolate Cake, with cinnamon, vanilla, and chipotle. The combination of sweet with spicy in a chocolate dessert is something you have to try if you haven’t had the experience yet.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne powder (plus extra for sprinkling on top, optional)
- 2 sticks (8 oz.) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
Instructions
- In a medium bowl, combine all-purpose flour, cocoa powder, cinnamon, nutmeg, salt, and cayenne. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and vanilla extract until smooth.
- Gradually add flour mixture and mix on low until combined. Dough will be thick.
- On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
- When ready to bake, preheat oven to 350°F. Using a sharp knife, cut the shortbread dough into 1/4-inch slices, and place on parchment lined baking sheets. Bake for 13-15 minutes.
- Cool for 5 minutes, remove from baking sheet onto cooling rack. Let cool completely.
- Place a heat-safe bowl (I recommend glass!) on top of a pan with an inch or two of water in it. Place chocolate chips in bowl. Heat on stove over medium heat, stirring chocolate until melted. Dip cookies in chocolate and return to a parchment paper lined baking sheet to harden. If desired, sprinkle with more cayenne before chocolate has set.
- When chocolate has hardened, store in a tightly covered container.
Notes
- If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.
- Yield of this recipe will depend on how thickly you slice the cookies.
- Instead of dipping the cookies into dark chocolate, try dipping them into melted white chocolate, and sprinkling with red or green sugar, for a more festive appearance.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Lauren Kelly Nutrition says
These are so perfect, I love the flavors!
Suzy | The Mediterranean Dish says
My littles were just wowing at these cookies! Guess I must make them! Twist my arm :-)
DessertForTwo says
Definitely make more in time for Christmas. I’ve been eating cookies since October! And now that you say it…my jeans are a little tight…
LOVE YOU.
Rachel Gurk says
Luckily I have a freezer in the garage so I have to exert just enough effort to go out and get them that it usually dissuades me. ;)
Shadi says
I love the addition of cayenne pepper! It gives the cookies a great new twist!
Michelle | A Latte Food says
Oh yeah, these sound amazing!! Can’t get enough chocolate this time of year!
Kellie @ The Suburban Soapbox says
I LOVE the spice in these cookies! Brilliant!
Megan @ MegUnprocessed says
So much chocolate! This looks wonderful!
Lane & Holly @ With Two Spoons says
Ooohhh….cayenne powder…I bet I would LOVE these!!!
Jackie Garvin says
I love the idea of spicy chocolate chocolate cookies. Must try!
Siti Aisyah says
May I ask, how mnay grams or tbsp are 2 sticks for butter?
Rachel Gurk says
2 sticks of butter = 16 tablespoons
Kristen Chidsey says
I vote for more coffee and 2 more cookies ;) That should do the trick! I love these Rachel
Lise - Mom Loves Baking says
I’m curious about the spicy part. I love cayenne but have never put it in my cookies! Neat idea!
Rachel Gurk says
It’s a great combo! I hope you try it!
Susan Salzman says
I love anything and everything with cocoa powder!
Rachel Gurk says
Amen sista!
heather (delicious not gorgeous) says
these sound amazing! starting to think about what christmas cookies i want to make this season, and these sound like the perfect combo of delicious and stable (they won’t crumble in the mail!).
Rachel Gurk says
I hope you love them!
maude says
I luv shortbread!! have some mex. choc. will make these. do you freeze the dough to save or freeze the baked cookies??? I like to bake ahead too.
Rachel Gurk says
I’ve done both!