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Home » Blog » Recipes

Mexican Hot Chocolate Shortbread Sugar Cookies

Tyler April Townley — 7 Comments

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Mexican hot chocolate shortbread sugar cookies on a cooling rack.

As a native Southern Californian, I’m almost ashamed that I hadn’t even heard of Mexican hot chocolate until a few years ago. And even more embarrassing is the fact that I only “discovered” it when I saw a round hot chocolate tablet at a bougie bakery and wondered what it was. If you’ve never tried it, Mexican hot chocolate is a rich, complex, decadent drink made with chocolate, sugar, cinnamon, and sometimes spices and nuts. 

Stacked Mexican hot chocolate shortbread sugar cookies tied with twine.

I might be a little obsessed with the flavor profile, and I have made Mexican hot chocolate brownies, drop cookies, and cake. So I knew I had to come up with a recipe for a shortbread cookie. I incorporated salt and pepper, ancho chili powder, cinnamon, and good Valrhona cocoa powder into these addicting little cookies. Ancho chili has an earthy and smoky flavor, and is low on the spice index. If you want more of a spicy kick, you can add some cayenne pepper. 

A bowl of the spices used in Mexican hot chocolate shortbread sugar cookies.
Cinnamon, ancho chili powder, black pepper and salt.

I feel like a cookie sommelier when I describe the flavor of these cookies — first it just tastes like a rich dark chocolate cookie, and then you taste the cinnamon, then you notice the earthiness of the ancho chili and pepper, and the flavor profile is finished with a hint of spiciness. Not “melt-your-face-off” spicy, but when you breathe out, you get a little tingle of spiciness on your tongue.

A Mexican hot chocolate shortbread sugar cookie decorated to look like a mug of Mexican hot chocolate.

These are definitely my absolute favorite cookies I’ve ever made, and I could stop eating them when I was testing out the recipe. 

Are these technically shortbread or sugar cookies?

They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”

Shortbread Cookies

  • 2 parts flour to 1 part fat
  • No eggs
  • No leavening agent
  • Dense and crispy

Sugar Cookies

  • 3 parts flour to 2 parts fat
  • Contains eggs
  • Contains a leavening agent
  • Light and Chewy

All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!

All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!

If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.

Overhead view of the ingredients for Mexican hot chocolate shortbread sugar cookies.
Vanilla extract, butter, egg, spices (cinnamon, ancho chili powder, salt and pepper), cocoa powder, granulated sugar, powdered sugar, cornstarch and all-purpose flour.

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A Mexican hot chocolate shortbread sugar cookie decorated to look like a mug of Mexican hot chocolate.

Mexican Hot Chocolate Shortbread Sugar Cookies

No-spread Mexican hot chocolate cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies, decorated cookies, mexican hot chocolate, mexican hot chocolate cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 15 cookies
Calories: 218kcal

Equipment

  • measuring spoons and cups
  • mixing bowls
  • whisk
  • spatula
  • cling wrap
  • stand mixer with paddle attachment
  • cookie cutters
  • silicone baking mats
  • cookie sheets
  • rolling pin
  • large knife

Ingredients

US Customary – Metric
  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup good cocoa powder Valrhona if available
  • 1-2 teaspoons ancho chili powder* optional
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon cornstarch

Instructions

  • *If you’re not into spicy, you can add less chili powder, or omit it entirely. If you want cookies with more spice, try adding ½ teaspoon of cayenne pepper.
  • Whisk dry ingredients (flour, cornstarch, cocoa powder, and spices) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
  • Remove cookies from oven and allow to cool on cookie sheet before handling.

Notes

  • Chocolate cookies are a little harder to tell when the edges are darkening, so you can quickly and gently press on the center of a cookie, and if they feel firm, they’re done. If you leave a dent, or they feel squishy, let them bake for a little longer.
  • Ancho chili has an earthy and smoky flavor, and is low on the spice index. If you want more of a spicy kick, you can add ½-1 teaspoon of cayenne pepper.
  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 218kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 29mg | Potassium: 74mg | Fiber: 2g | Sugar: 9g | Vitamin A: 436IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Categories: Cookies, Recipes, Shortbread Sugar Cookies

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

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  1. Alex Nanneman

    December 2, 2022 at 1:28 pm

    Hi, I made the Horchata Cookies and they were incredible! But I made these ones and they were dry. I am going to experiment and little more with a different cocoa powder and the spice levels, but do you have any recommendations for making them less dry/powdery?
    Thank you 🙂

    Reply
    • Tyler April Townley

      December 2, 2022 at 1:37 pm

      You can try lessening the amount of cocoa powder, and replace it with flour. Baked goods with cocoa powder can be a little more crumbly or “dry.”

      2 1/4 cup of flour
      1/4 cup cocoa powder

      Or you can leave the 1/2 cup of cocoa powder and add up to a tablespoon of milk, half-and-half, or heavy cream.

      Reply
      • Alex Nanneman

        January 6, 2023 at 5:20 pm

        Thank you! So I made this recipe three times now and i think my first batch was my fault. I was really worried about over mixing and I think the dryness was coming from pockets of flour or cocoa powder. I mixed the next two batches until I knew everything was fully incorporated and they turned out great!

        Reply
  2. Ausilia

    November 24, 2022 at 12:23 pm

    looks like a great recipe. before i attempt this, can you clarify how thick to rollout the dough, and the cookie size. I don’t bake often, and first time attempting this type of cookie. thanks.

    Reply
    • Tyler April Townley

      November 24, 2022 at 12:26 pm

      I typically roll out my dough ~1/4″ thick.

      Reply
  3. Hannah Gibson

    October 23, 2022 at 8:44 pm

    Just made these as a test batch for some día de Los muertos cookies im making November 1st (also one of your tutorials) and they are SO GOOD. I ate a little dough (I know I know) and I just tried a baked one and omg they are so tasty! I didn’t have access to the recommended cocoa powder but I did opt for a Dutch pressed cocoa for full flavor 🙂

    Reply
    • Tyler April Townley

      October 26, 2022 at 12:02 pm

      I’m so excited you’re making these cookies. They’re SO good, and I’m glad you think so too. I want to see your cookies when they’re done, tag me on any of the social medias!

      Reply

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

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