Recipe Overview
Why you’ll love it: Perfect any time of year, these Mexican chocolate cookies are sweet, chocolatey, and just slightly spicy. This is an easy slice-and-bake shortbread recipe!
How long it takes: 1 hour
Equipment you’ll need: mixer, mixing bowl, parchment or wax paper, baking sheet
Servings: 30
About Shortbread Cookies
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. These bright lemon poppy seed cream cheese shortbread cookies are one of my favorites, and peppermint shortbread cookies are fun for Christmas. Honey lemon shortbread cookies are perfect with tea. You’ll want to take a look at all my shortbread recipes!
Mexican Chocolate Shortbread Cookies
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, but it definitely adds an additional layer of heat.
Easy to make. 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 and freeze them if I can. I’ve found that shortbread cookies freeze like a dream. 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!
“I finally got to make this Mexican chocolate cookies shortbread this past weekend, and it was such a hit!! I made it for my family, and it was a kids favorite. Thanks for sharing!”
Mexican Hot Chocolate Cake
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!
More Cookie Recipes
Mexican Chocolate Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon cayenne powder (plus extra for sprinkling on top, optional)
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips (semi-sweet chips or white chocolate chips work well, too)
Instructions
- In a medium bowl, combine all-purpose flour, cocoa powder, cinnamon, nutmeg, salt, and cayenne. Set aside.2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon cayenne powder
- In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and vanilla extract until smooth. (You can also use a hand mixer, but you'll probably have to stir the flour mixture in by hand.)1 cup unsalted butter, softened, ¾ cup powdered sugar, 1 teaspoon pure vanilla extract
- Gradually add flour mixture and mix on low until combined. Dough will be thick.
- On wax paper or parchment paper, form the dough into a 12- to 14-inch log and freeze at least 30 minutes or until firm. (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.)
- When ready to bake, preheat the oven to 350°F. Using a sharp knife, cut the shortbread dough into ¼ -inch slices, and place on parchment lined baking sheets. Allow room for spreading, although they don't spread a lot.
- Bake for 13 to 15 minutes, or until cookies are set.
- Cool for 5 minutes, remove from baking sheet onto cooling rack. Let cool completely.
- Melt chocolate using your preferred method (see note). 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.1 cup dark chocolate chips
- When chocolate has hardened, store cookies in a tightly covered container.
Notes
- Yield: The yield will depend on the size of the roll of dough, and how thickly you slice the cookies.
- Melting chocolate for dipping: Heat the chocolate chips in a microwave-safe bowl, at medium power (50%), stirring every 15 to 30 seconds. Stop when the chocolate is nearly melted and keep stirring until it melts completely. The residual heat will continue melting the chocolate. Don’t overheat the chocolate. Alternate method: Place a heat-safe bowl (I recommend glass!) in 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.
- White chocolate variation: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I LOVE the spice in these cookies! Brilliant!
So much chocolate! This looks wonderful!
Ooohhh….cayenne powder…I bet I would LOVE these!!!
I love the idea of spicy chocolate chocolate cookies. Must try!
May I ask, how mnay grams or tbsp are 2 sticks for butter?
2 sticks of butter = 16 tablespoons
I vote for more coffee and 2 more cookies ;) That should do the trick! I love these Rachel
I’m curious about the spicy part. I love cayenne but have never put it in my cookies! Neat idea!
It’s a great combo! I hope you try it!
I love anything and everything with cocoa powder!
Amen sista!
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!).
I hope you love them!
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.
I’ve done both!