Mexican Hot Chocolate Cookies Recipe

Mexican Hot Chocolate Cookies

Inspired by the flavors of Mexican hot chocolate, these no-spread cut-out cookies are perfect for dipping or decorating!

Vitamix

1. Preheat oven to 350°F (175°C).
2. Sift flour, cocoa powder, cornstarch, cinnamon, black pepper, ancho chile powder (if using), and salt (if using) into a bowl and whisk together. Set aside.
3. Place butter, egg, vanilla, and sugars into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.Remove the lid and add the sifted dry ingredients to the container.
4. Select Variable 6. Pulse the machine quickly 6 to 8 times, using the tamper to press ingredients into the blades. Scrape down between pulses, as needed. The dough is done once it has JUST come together. Do not overmix.Remove the dough from the container, wrap tightly in plastic wrap and chill for at least 1 hour.
5. Remove dough from refrigerator and dust with cocoa powder. Knead the dough until it has softened slightly. Roll out to 1/4-inch thickness and, using 2-inch cookie cutters, cut out cookies and place on a baking tray lined with parchment paper, leaving a couple inches between each cookie.Bake for 15–20 minutes, rotating the pan halfway through, until edges are just starting to brown and cookies are firm to the touch. Allow to cool on baking tray before handling.(Baking time will vary based on the size of the cookies; mini cookies will bake in 10–12 minutes while larger cookies might take up to 20.)

1. Preheat oven to 350°F (175°C).
2. Sift flour, cocoa powder, cornstarch, cinnamon, black pepper, ancho chile powder (if using), and salt (if using) into a bowl and whisk together. Set aside.
3. Place butter, egg, vanilla, and sugars into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.Remove the lid and add the sifted dry ingredients to the container.
4. Select Variable 6. Pulse the machine quickly 6 to 8 times, using the tamper to press ingredients into the blades. Scrape down between pulses, as needed. The dough is done once it has JUST come together. Do not overmix.Remove the dough from the container, wrap tightly in plastic wrap and chill for at least 1 hour.
5. Remove dough from refrigerator and dust with cocoa powder. Knead the dough until it has softened slightly. Roll out to 1/4-inch thickness and, using 2-inch cookie cutters, cut out cookies and place on a baking tray lined with parchment paper, leaving a couple inches between each cookie.Bake for 15–20 minutes, rotating the pan halfway through, until edges are just starting to brown and cookies are firm to the touch. Allow to cool on baking tray before handling.(Baking time will vary based on the size of the cookies; mini cookies will bake in 10–12 minutes while larger cookies might take up to 20.)

1. Preheat oven to 350°F (175°C).
2. Sift flour, cocoa powder, cornstarch, cinnamon, black pepper, ancho chile powder (if using), and salt (if using) into a bowl and whisk together. Set aside.
3. Place butter, egg, vanilla, and sugars into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.Remove the lid and add the sifted dry ingredients to the container.
4. Select Variable 6. Pulse the machine quickly 6 to 8 times, using the tamper to press ingredients into the blades. Scrape down between pulses, as needed. The dough is done once it has JUST come together. Do not overmix.Remove the dough from the container, wrap tightly in plastic wrap and chill for at least 1 hour.
5. Remove dough from refrigerator and dust with cocoa powder. Knead the dough until it has softened slightly. Roll out to 1/4-inch thickness and, using 2-inch cookie cutters, cut out cookies and place on a baking tray lined with parchment paper, leaving a couple inches between each cookie.Bake for 15–20 minutes, rotating the pan halfway through, until edges are just starting to brown and cookies are firm to the touch. Allow to cool on baking tray before handling.(Baking time will vary based on the size of the cookies; mini cookies will bake in 10–12 minutes while larger cookies might take up to 20.)

Refine Your Recipe

Baking time will vary based on the size of the cookies: if using cookie cutters larger than 2 inches, the cookies will need more time in the oven.Ancho chile powder can be made in the Vitamix; just grind stemmed Ancho chiles on high until a powder forms.Ancho chiles are smoky and earthy, not very spicy. For more of a kick, add 1/2 teaspoon (or more) of ground cayenne.

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