Christmas Cookies – Mexican Hot Chocolate

I made Christmas cookies today for a Christmas party. I tried making a different version of these and they were a bit spicier so if you are looking for some heat in your cookies I have a modification. But if you are just looking for some yummy cookies with a twist follow the recipe below.



  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar (divided)
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 3/4 teaspoons chile powder or cayenne (optional) (divided)


  1. In a medium bowl sift together flour, cocoa powder, cream of tartar, baking soda, and salt. (To add extra spice add 1/4 teaspoon of chile powder, original recipe only calls for it on outer coating, but when baked in it gives it better flavor).
  2. In a large bowl, using an electric mixer beat butter and 1 1/2 cups of sugar on medium until light and fluffy, about 2 minutes. Add eggs and beat to combine. Slowly add flour mixture to wet mixture until combined.
  3. Cover and refrigerate for 30 min to 4 hours. This step isn’t required, but make it easier to roll the dough into small balls.
  4. Preheat oven to 400 degrees
  5. .IMG_4264
  6. In a small bowl, combine remaining 1/4 sugar, cinnamon, and remaining 1/2 teaspoon of chile powder (optional). Use a heaping tablespoons to form balls of dough and roll in the cinnamon sugar mixture. Place about 2 inches apart on parchment-lined baking sheets. Bake until cookies are set in the center and begin to crack, about 10 minutes. Leave on baking sheet for additional 5 minutes and then let cool completely on wire racks. (Store in airtight container for up to 1 week.)
  7. Enjoy!

I hope you enjoy these cookies and if you want to add a bit more spice change out chile powder for cayenne, it really takes the heat level up a notch.

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