Frosted Mexican Chocolate Cookies
The flavors of Mexican Chocolate influenced this recipe for chocolate cookies frosted with spiced cocoa buttercream. Warm spices and just a bit of cayenne run through both the cookie and the frosting. While not spicy, these cookies will leave your tastebuds tingly.
YIELD: 18 cookies
PREP TIME: 45 minutes
BAKE TIME: 12 minutes
For the cookies:
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg*
1/8 teaspoon cayenne
1 cup salted butter, cut into chunks
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
For the frosting:
3/4 cup salted butter, room temperature
1 pound powdered sugar
3 tablespoons Dutch-process cocoa
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg*
Pinch cayenne
4-5 tablespoons milk, divided
1 teaspoon vanilla extract
*ground nutmeg may be substituted
Make the cookies. Whisk flour, cocoa, baking powder,
cinnamon, nutmeg, and cayenne. Set aside. Cream butter and sugar until light
and fluffy. Beat in egg and vanilla. Add the flour/cocoa mixture in three
additions, mixing on low speed. Mix until combined, scraping down sides and
bottom of bowl as needed.
The dough will be soft and sticky. Refrigerate 30 minutes
before baking.
Preheat oven to 350. Line cookie sheets with parchment
paper. Use a #24 cookie scoop, or about 3 tablespoons, to portion dough. Use
the bottom of a juice glass to flatten the cookie dough slightly. You’ll want
the dough to remain thick, just flattened. If the glass is sticking to the
dough, dip into a bit of flour first, then the press the cookie.
Bake for 12 minutes or until baked through. Let rest on the
cookie sheet 3 minutes, then remove to a wire rack to cool completely.
Make the frosting. Cream butter until fluffy. Sift together
powdered sugar, cocoa, cinnamon, nutmeg, and cayenne. Add half to the butter
and mix on low. While mixer is running, add 2 tablespoons milk and vanilla.
Repeat with remaining sugar mixture and 2 tablespoons milk. Once combined,
increase speed to medium-high and beat until fluffy. If frosting is too thick,
add 1 more tablespoon milk.
Spread onto cookies. Refrigerate cookies to set the
frosting. Cookies may be stored in the refrigerator or at room temperature.
[NOTE: Recipe makes enough frosting for two batches of
cookies.]
