Mexican Crinkles Recipes

MEXICAN CRINKLE COOKIES WITH A KICK

Mexican Crinkle Cookies with a Kick image

For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 11

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
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
1/4 teaspoon salt
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon

Steps:

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, spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MEXICAN CRINKLE COOKIES

Mexican Crinkle Cookies image

When it's baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.-Kim Kenyon, Greenwood, Missouri

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

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

Steps:

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., Preheat oven to 350°. 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 baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.,

MEXICAN CRINKLES

Mexican Crinkles image

I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!

Provided by Acerast

Categories Dessert

Time 46m

Yield 48 cookies

Number Of Ingredients 10

Ingredients

3/4 cup vegetable shortening
1 cup granulated sugar
1 egg
1/4 cup light corn syrup
2 ounces unsweetened chocolate
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
granulated sugar, for rolling

Steps:

Preheat oven to 350°F.
Cream together shortening, sugar and eggs.
In a microwave safe bowl, melt chocolate; add to shortening mixture.
Stir in corn syrup.
Sift in flour, baking soda, salt and cinnamon.
Shape into balls the size of walnuts.
Roll balls in granulated sugar.
Place cookies about 2-inches apart on parchment lined baking sheets.
Bake for 12 minutes.

Nutrition Facts : Calories 73.6, Fat 4, SaturatedFat 1.4, Cholesterol 3.9, Sodium 67.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.7, Protein 0.8

MEXICAN CHOCOLATE CRINKLES

Mexican Chocolate Crinkles image

I love to bake. In fact, my first time baking from scratch is still vivid in my memory. This recipe brings back memories, too, of when our girls often took these cinnamon-spiced cookies to their Scout outings. -Pat Gregory, Tulsa, OK

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup shortening
1 cup sugar
1 large egg, room temperature
1/4 cup light corn syrup
1 ounce unsweetened chocolate, melted
1-3/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Additional sugar

Steps:

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add the egg, corn syrup and melted chocolate. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls and roll in additional sugar; place 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes (cookies should be soft). Cool 2-3 minutes before removing to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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