Mexican Crinkle Cookies Recipe

Name: Mexican Crinkle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, cubed; 2 ounces unsweetened chocolate, chopped; 1 cup packed brown sugar; 1/4 cup light corn syrup; 1 large egg, room temperature; 2 cups all-purpose flour; 2 teaspoons baking soda; 1-1/2 teaspoons ground cinnamon, divided; 1/4 teaspoon salt; 1/2 cup confectioners' sugar

Servings: persons

3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar

1
In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour.
2
Preheat oven to 350u00b0. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased
3
.
4
Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

1017

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter, cubed, 2 ounces unsweetened chocolate, chopped, 1 cup packed brown sugar, 1/4 cup light corn syrup, and more.

Yes, Mexican Crinkle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Crinkle Cookies

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