Mexican Hot Chocolate & Spiced Cookies
Writer and Photographer Kyndra Kelly
This small batch recipe is the perfect holiday cookie. Full of spices but not too sweet, they are sure to be a hit! Mix up a batch of royal icing and make them look like snowflakes!
Makes 20–24 cookies, depending on cookie cutter size.
1 stick softened butter
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cocoa powder
1 teaspoon cinnamon
1/2 teaspoon ancho chili powder
1/4 teaspoon nutmeg
2 cups powdered sugar
1 tablespoon meringue powder
3–4 tablespoons water
Preheat oven to 350 degrees. In mixing bowl, cream butter until smooth. Add vanilla and mix well.
In another bowl combine flour, sugar, cocoa powder, cinnamon, nutmeg and chili powder. Add to butter mixture and combine just until dough comes together.
Turn out onto a floured counter and roll out about 1/4″ thick. Cut with desired cutters, re-rolling dough as necessary.
Transfer to parchment lined cookie sheet and bake 15-20 minutes. Do not over bake. Cool completely on wire racks and frost.