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–+ servings
Mexican Chocolate Shortbread Cookies with a Spicy Twist on a decorative plate

Mexican Chocolate Shortbread Cookies

Delicious shortbread cookies that combine rich chocolate with a hint of spice from cinnamon and cayenne pepper, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened For best results, use room temperature butter.
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder Can be substituted with dark cocoa for richer flavor.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper Optional. Can be swapped for milder spices if preferred.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the vanilla extract and mix until blended.
  4. In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, and salt.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring until well combined.
Shaping and Baking
  1. Shape the dough into small balls, roughly one inch in diameter, and place them evenly spaced on the baking sheet.
  2. Gently press down on each ball to create a flat cookie shape.
  3. Bake for 12-15 minutes or until the edges appear firm. Allow them to cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 4g

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Chill the dough for up to 24 hours before baking for convenience.

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