I’ve even had to break out my winter coat—something I dread donning because it means I can no longer get by with just a hoodie or a cardigan. They’ve even put the big Christmas tree up in the square across from work already, so I’m reminded of just how close we are to the holidays every time I walk by the windows. Don’t get me wrong. I like cooler weather. I love the holidays. For awhile I even like snow, as long as I don’t have to drive in it. Even though it’s November already and Thanksgiving is literally just around the corner, I’m still not ready to shift into winter mode yet. But like it or not, it’s here, and it won’t be going anywhere for a few months, so I guess I better just suck it up and find something to warm to get me through.
Mexican Hot Chocolate Cookies
Adapted from Martha Stewart's Holiday Cookies 2010 Special Issue
Makes about 3 dozen cookies
2 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
2 teaspoons ground cinnamon, divided
½ teaspoon ground chipotle chile
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
1. Preheat oven to 400F. Line two standard baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle chile.
2. In the bowl of an electric mixer, beat butter and 1 ½ cups sugar on medium speed until pale and fluff, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
3. In a small bowl, combine remaining ¼ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle. Form heaping tablespoons of dough into balls and roll in cinnamon sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.