Mexican Hot Chocolate Crinkle Cookies:

1 C      All-Purpose Flour

1/2 C    Unsweetened Cocoa Powder

1 Tsp    Baking Powder

1/4 Tsp  Salt

3/4 C    Sugar

1/4 C    Vegetable Oil
2 Large  Eggs

1 Tsp    Vanilla

1/2 Tsp  Cinnamon

1 Pinch  Cayenne Pepper 

1 C      Powdered Sugar 

In a medium bowl, whisk together the flour, cocoa powder,
baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the granulated sugar
and oil. Beat on medium-high speed for 2 minutes, or until
the mixture.is light and fluffy. Add in the eggs and vanilla,
beating on medium-low speed until combined. Then
gradually fold in the flour mixture, and beat on
medium-low speed until combined.

Form the dough into a large ball, and place it on a
large sheet of plastic wrap. Wrap the plastic around it
so that it is sealed tightly.Refrigerate for at least 2
hours (or up to 24 hours) until the dough is chilled
completely through.

Once you’re ready to bake the cookies, preheat the
oven to 350°F. Line a large cookie sheet with parchment
paper. Fill a small bowl with the powdered sugar. Remove
and unwrap the dough. Then form the dough into 1-inch
round balls. Dip each dough ball in the powdered sugar
until it is completely covered on all sides, and then
place them least 2 inches apart on the prepared baking sheet.

Bake for 10 minutes. Then remove the baking sheet from
the oven, and let the cookies cool on the baking sheet for
3 minutes. Transfer the cookies to a wire rack, and let
them cool until they reach room temperature.

Serve immediately, or store in a sealed container
for up to 5 days….they won’t last that long 😉