Bob's Red Mill Bakery Mexican Hot Chocolate Cookies

Bob's Red Mill Bakery Mexican Hot Chocolate Cookies

Our bakery makes these scrumptious cookies during the winter holidays but, really, they're perfect any time of year. Low Cal, Soy Free.
Servings
30 servings
Prep time
10 minutes
Cook time
14 minutes
Passive time
n/a

Ingredients

Cookies
  • 1 cup Unsalted Butter cold
  • 1-1/2 cups Sugar
  • 2 Eggs
  • 1 cup Unbleached White All-Purpose Flour
  • 1-1/4 cups Unbleached White Fine Pastry Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Chili Powder
  • 1 Tbsp Ground Cinnamon
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
Sugar-Spice Mixture
  • 2 tsp Ground Cinnamon
  • 1/4 cup Sugar
  • 1/2 tsp Chili Powder

Instructions

Cookies
  1. Preheat oven to 350°F.
  2. Mix together dry ingredients in a medium bowl and set aside.
  3. Cream together butter and sugar. Add eggs one at a time. Mix in dry ingredients.
  4. Scoop out 1-3/4 oz balls and roll in sugar-spice mixture. Press lightly to flatten slightly.
  5. Bake at 350°F for 12 - 14 minutes.



    Yield 30 cookies.
Sugar-Spice Mixture
  1. Mix all and combine well.

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