Flavorful Mexican Chocolate Shortbread Cookies Easy Homemade Recipe with Warm Spices
These buttery shortbread cookies combine rich Mexican chocolate with warm spices like cinnamon and a hint of cayenne for a cozy, comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 3 oz (85 grams) Mexican chocolate, finely chopped or grated
- 2 cups (240 grams) all-purpose flour
- ¼ cup (30 grams) cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large bowl, beat 1 cup (227 grams) of softened unsalted butter with ½ cup (100 grams) granulated sugar until pale and fluffy, about 3 to 4 minutes.
- Add 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 2 cups (240 grams) all-purpose flour, ¼ cup (30 grams) cornstarch, 1 teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, and ½ teaspoon salt.
- Finely chop or grate 3 oz (85 grams) Mexican chocolate.
- Slowly add the dry ingredients to the butter mixture and mix on low until just combined. Avoid overmixing.
- Fold in the chopped Mexican chocolate gently to distribute evenly.
- Turn the dough onto a lightly floured surface and form into a log about 2 inches (5 cm) in diameter. Wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes.
- Slice the chilled dough log into ¼-inch (6 mm) thick rounds and place them about 1 inch (2.5 cm) apart on the baking sheet.
- Bake for 18-22 minutes, or until edges start to turn golden but centers remain pale.
- Cool completely on a wire rack before serving.
Notes
Chill the dough for at least 30 minutes to prevent spreading. Use softened but not melted butter for best texture. Watch baking time closely to avoid overbaking. For less heat, reduce or omit cayenne pepper. Powdered sugar dusting after baking can add sweetness without overpowering spices. Variations include gluten-free flour substitution, adding orange zest, espresso powder, or nuts. Vegan options possible with dairy-free butter and chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: Mexican chocolate cookies, shortbread cookies, warm spices, cinnamon cookies, cayenne pepper cookies, easy homemade cookies, festive cookies