With Cinco de Mayo coming up tomorrow I thought it would be fun to do a cookie inspired by the holiday.
These cookies fall into the “cake-y” category, and the roll in raw sugar gave the most perfect crunch. The addition of cinnamon and cayenne makes these little guys taste just like a cup of Mexican hot chocolate, but in cookie form!
I’m thinking churros cookies, next – what say you?
lightly adapted from Martha Stewart Living
1 stick unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla
1 1/2 cups flour
1/4 cup Dutch cocoa
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
½ cup turbinado or raw sugar
Line 2 baking sheets with parchment paper.
Beat the butter and brown sugar for 3 minutes – add the egg and vanilla and beat again. Add the flour, cocoa, cinnamon, salt, cayenne pepper and baking soda and beat till just combined.
Use a tablespoon or cookie scoop to scoop out little mounds of dough – place on one of your prepared baking sheets (they can be close together at this point). When you’ve used all the dough, shape each mound into rounds and roll in the turbinado sugar to coat completely. Chill for 30 minutes; heat the oven to 325 degrees.
Transfer half of the balls to your other baking sheet so that you can space them all about 2″ apart. Bake for 11 – 14 minutes, or till the tops crack slightly. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver
All. The. Cookies. Right here!