12 Days of Christmas Cookies: Mexican Hot Chocolate Cookies

While making a Whole Foods run, I came across this magazine.  While I'm not typically a huge fan of the author, you can see why I obviously had to buy this magazine. This link is to a site for a $1 off coupon for any of you interested in picking up the same magazine or stay tuned to this blog because I earmarked a zillion of these recipes to try. :)

I love to try the new and unexpected and this magazine definitely delivered on both accounts.  I was drooling over the yummy looking chocolate cookies on the cover and was excited to learn they involved chocolate and cayenne pepper.  I was nervous they'd be super spicy which thanks to my Austrian heritage, I'm so not used to, but the pepper and cinnamon they are rolled in gives them more of a spicy warmth that makes them taste like a cookie version of a cup of hot chocolate.  They were a huge hit at my school, at Mr. Sprinkle's workplace, and got a thumbs up from Sister Sprinkle who is a huge foodie.  Disfrutar!

Mexican Hot Chocolate Cookies
Makes about 3 dozen cookies

• 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 coarse salt 
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon cayenne pepper OR ground chile such as chipotle/ancho/arbol

1. Preheat oven to 400 degrees.
2. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. 
3. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar (the other 1/4 is used for rolling) on medium speed until light and fluffy, about 2 minutes. 
4. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. 
5. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and cayenne pepper or chile powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-pepper/chile-sugar mixture. 
6. Place, about 3 inches apart, on parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. (Mr. Sprinkles hates crunchy cookies so I shorten the time to 9 minutes.)
7. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.