Mexican Spice Cookies Recipes

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

MEXICAN SPICE COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix sugar and 3/4 teaspoon of the cinnamon; set aside.
• In medium bowl, stir cookie mix, flour, butter, egg, anise seed, and 1/2 teaspoon cinnamon until soft dough forms. Roll dough into 30 (1-inch) balls. Roll in cinnamon-sugar. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 9 to 12 minutes or until set and light golden brown around the edges. Cool 1 minute; remove from cookie sheet to cooling rack.

MEXICAN SEASONING MIX

Steps:

• Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

SPICY MEXICAN COOKIES (CHOCOLATE)

Steps:

• In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
• In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
• Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
• Divide the dough in two and roll each half into a log that's 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
• Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3" cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

MEXICAN SPICE COOKIES

Steps:

• Cream butter; add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Add flour, ginger, allspice, cinnamon, and cloves, stirring well.
• Drop batter by teaspoonfuls 3 inches apart onto a lightly greased cookie sheet. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned.
• Remove from cookie sheet; cool on wire racks.
• Serve on a platter.