Mexican hot chocolate blends smooth cocoa with warming cinnamon and a touch of cayenne for a spicy, comforting flavor combination.
This profile has become increasingly popular in a range of foods and drinks — from mugs of hot chocolate to baked goods and even specialty beers — and it’s an engaging way to add depth and heat to familiar treats.
These flavors are especially fitting for Día de los Muertos, the Mexican Day of the Dead, a time when families honor loved ones who have passed with offerings, food, and drink. Traditional celebrations include tamales, pan de muerto, sugar skulls, masa-based beverages, and hibiscus tea — and cacao has long held a place in the region’s food history.
If you love the classic warm, spiced cocoa profile, these slice-and-bake Mexican hot chocolate cookies deliver it in an easily portable, lightly sweet cookie. Each bite showcases the trio of ingredients: cocoa for richness and bitterness, cinnamon for warmth, and cayenne for a gentle, lingering heat.
The first impression is cocoa and cinnamon, then a soft, spicy lift from the cayenne. That interplay of flavors is what makes these cookies stand out.
One of the best things about this recipe is its simplicity and convenience. It’s a slice-and-bake cookie, so after you mix the dough and shape it into a log, chilling is the main time investment. Once chilled, you can slice and bake as needed, which makes it ideal for holiday baking when schedules are busy.
Because the dough freezes well, you can prepare a log ahead of time and keep it in the freezer for up to two months. Thaw briefly before slicing and baking for consistently fresh cookies whenever you want them.
These cookies are made from straightforward, real ingredients and require no artificial dyes or preservatives. The technique is approachable: sift the dry ingredients, cream the butter and coconut oil with sugar and spices, mix in the egg, add the dry mix, form into a log, chill, and slice to bake.
This recipe stays useful across the season: make the dough ahead, freeze it, and pull it out when guests arrive or when you want a fresh-baked treat. It’s also a thoughtful addition to Día de los Muertos spreads or a cozy addition to holiday cookie plates.
Below is a concise overview of the recipe card so you can see the essential details at a glance.
Mexican Hot Chocolate Cookies
- Author: Shanna Mallon
- Total Time: 34 minutes
- Yield: 2 1/2 Dozen Cookies
Description
Rich, spicy Mexican hot chocolate cookies are a slice-and-bake treat that’s easy to prepare, freeze, and enjoy later.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup plus 1 Tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plus 1 Tbsp packed light brown sugar
- 1/2 cup plus 1 Tbsp granulated sugar
- 4 Tbsp unsalted butter, slightly softened
- 2 Tbsp coconut oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper
- 1 tsp pure vanilla extract
- 1 large egg
Instructions
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl and set aside.
- Sift the sugars together in a separate bowl, removing any lumps.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and coconut oil on medium speed until creamy.
- Add the sugar mixture, cinnamon, cayenne, and vanilla. Beat on high for about one minute, then add the egg and mix until combined.
- Add the flour mixture and beat on low just until incorporated. Gather the dough and shape it into a neat 9–10 inch log.
- Wrap the log in waxed paper, twisting the ends gently without flattening the dough.
- Chill for at least 45 minutes. Preheat the oven to 350°F and position racks in the upper and lower thirds.
- Line two baking sheets with parchment paper or silicone mats. Use a sharp knife to slice the chilled log into rounds about 1/4 inch thick.
- Arrange the rounds about 1 inch apart on the prepared sheets and bake for 12–14 minutes.
- Cookies will puff and crackle on top, then settle slightly. Transfer with a metal spatula to a wire rack to cool completely before stacking or storing.
- Store baked cookies in an airtight container for up to two weeks, or freeze for up to two months. The dough can be frozen for up to two months as well.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cooking
- Method: Baking
- Cuisine: Dessert
Cooking By the Numbers…
Step 1 – Soften Butter and Measure Remaining Ingredients
Allow butter to soften at room temperature for about 30 minutes. If you’re short on time, soften briefly in the microwave at low power in 10-second increments until pliable. Measure the remaining ingredients while the butter softens.
Step 2 – Combine Dry Ingredients
Sift the flour, cocoa powder, baking soda, and salt together and whisk to combine. In a separate bowl, sift the sugars together and set aside.
Step 3 – Make Batter
Add the softened butter and coconut oil to a stand mixer bowl and beat with the paddle attachment on medium until creamy. Add the sugar mixture, cinnamon, cayenne, and vanilla, then beat on high for about one minute. Add the egg and mix until combined. With the mixer on low, add the dry mixture just until incorporated to form a stiff dough.
Step 4 – Chill Dough
Form the dough into a 9–10 inch log, wrap in waxed paper without pinching the log flat, and chill at least 45 minutes. For longer storage, wrap and place the log in an airtight freezer bag and freeze for up to three months. Thaw briefly before slicing.
Step 5 – Bake
Preheat the oven to 350°F with racks in the upper and lower thirds. Line baking sheets with parchment or silicone mats and slice the chilled log into 1/4 inch rounds. Bake 12–14 minutes, then transfer to a wire rack to cool completely.
How to Store Slice-and-Bake Cookies
Once fully cooled, store cookies in an airtight container for up to two weeks, or freeze baked cookies for up to two months. If frozen, thaw before serving. For a warm treat, heat individual cookies in the microwave for 15–20 seconds and serve with cold milk or a warm cup of coffee.
Enjoy these spicy, chocolatey cookies during Día de los Muertos, as part of your holiday baking lineup, or anytime you want a dessert with warmth and a bit of heat.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally published by Shanna Mallon on April 20, 2011. Last updated: October 21, 2020. With additional writing and editing by Allison Sidhu.
Nutritional information is an approximation derived from a database of generic and branded foods and was not compiled by a registered dietitian or submitted for lab testing.