18 Spicy Mexican Cookie Recipes Delicious

Get ready to spice up your baking game with our roundup of 18 Spicy Mexican Cookie Recipes that are as delicious as they are daring! Perfect for home cooks looking to add a little heat to their sweet treats, these recipes blend traditional flavors with a fiery twist. Whether you’re a spice lover or just curious, there’s something here to tempt your taste buds. Let’s dive in!

Chocolate Chili Mexican Wedding Cookies

These Chocolate Chili Mexican Wedding Cookies are a delightful twist on the classic, offering a spicy kick that perfectly complements the rich chocolate and buttery texture.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup finely chopped pecans

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.
3. Sift in the all-purpose flour, cocoa powder, salt, ground cinnamon, and cayenne pepper, mixing until just combined.
4. Fold in the finely chopped pecans until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the cookies are firm to the touch.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in the extra powdered sugar while still warm.
8. Let the cookies cool completely on a wire rack before serving.

The combination of spicy cayenne and sweet chocolate creates a uniquely addictive flavor that makes these cookies stand out at any gathering.

Tip: For an extra spicy kick, increase the cayenne pepper to 1/2 teaspoon, but be mindful of your guests’ heat tolerance!

Cinnamon Sugar Mexican Shortbread Cookies

These Cinnamon Sugar Mexican Shortbread Cookies are a delightful twist on the classic, blending warm spices with buttery crispness for a treat that’s impossible to resist.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Gradually mix in 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon until the dough comes together.
4. Shape the dough into 1-inch balls. In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Roll each ball in the cinnamon sugar mixture to coat.
5. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the bottom of a glass.
6. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their melt-in-your-mouth texture, perfectly balanced with the spicy sweetness of cinnamon sugar.

Tip: For an extra flavor kick, add a pinch of cayenne pepper to the cinnamon sugar mixture.

Mexican Hot Chocolate Crinkle Cookies

These Mexican Hot Chocolate Crinkle Cookies are a spicy twist on the classic holiday favorite, blending rich cocoa with a hint of chili for a warm, festive treat.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 cup powdered sugar (for rolling)

Instructions

1. In a large bowl, whisk together 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, and 1/4 cup vegetable oil until combined.
2. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
3. In another bowl, mix 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon chili powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover and chill the dough for at least 2 hours.
5. Preheat oven to 350°F and line baking sheets with parchment paper. Place 1/2 cup powdered sugar in a shallow bowl.
6. Roll dough into 1-inch balls, then roll each ball in powdered sugar to coat heavily. Place on baking sheets 2 inches apart.
7. Bake for 10-12 minutes until the cookies have cracked and set around the edges but are still soft in the center.

The chili powder adds a subtle warmth that perfectly complements the deep chocolate flavor, making these cookies a standout at any winter gathering.

Tip: For an extra kick, add a pinch of cayenne pepper to the dough along with the chili powder.

Orange Vanilla Mexican Sugar Cookies

These Orange Vanilla Mexican Sugar Cookies are a delightful twist on the classic, infused with bright citrus and warm vanilla for a cookie that’s anything but ordinary.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 tbsp orange zest
• 1/4 cup sugar (for rolling)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a small bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder.
3. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups white sugar until light and fluffy. Beat in 1 egg, then stir in 1/2 tsp vanilla extract and 1 tbsp orange zest.
4. Gradually blend in the dry ingredients. Roll dough into 1-inch balls, then roll each in 1/4 cup sugar to coat.
5. Place dough balls on prepared baking sheets and flatten slightly. Bake for 8 to 10 minutes until lightly golden at the edges.
6. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

The combination of orange zest and vanilla gives these cookies a uniquely vibrant flavor that’s perfect for brightening up any cookie jar.

Tip: For an extra citrus kick, add a few drops of orange extract to the dough along with the vanilla.

Pumpkin Spice Mexican Snickerdoodles

These Pumpkin Spice Mexican Snickerdoodles are a delightful twist on the classic cookie, blending warm pumpkin spice with a hint of Mexican cinnamon for a cozy, flavorful treat.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/4 cup granulated sugar (for rolling)
• 2 tsp Mexican cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 3/4 cup pumpkin puree, 1 large egg, and 2 tsp vanilla extract until well combined.
3. In another bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin pie spice. Gradually add to the wet ingredients, mixing until just combined.
4. In a small bowl, mix 1/4 cup granulated sugar and 2 tsp Mexican cinnamon. Roll dough into 1-inch balls, then coat each in the cinnamon-sugar mixture.
5. Place dough balls 2 inches apart on prepared baking sheets. Bake at 350°F for 10-12 minutes, until edges are set but centers are still soft.
6. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The combination of pumpkin spice and Mexican cinnamon gives these snickerdoodles a uniquely warm and inviting flavor that’s perfect for sharing during the holidays.

Tip: For an extra festive touch, drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of milk.

Almond Mexican Wedding Cookies

These Almond Mexican Wedding Cookies are buttery, nutty, and irresistibly crumbly, making them the perfect sweet treat for any celebration or cozy night in.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup powdered sugar together until light and fluffy. Mix in 1 teaspoon vanilla extract.
3. Gradually add 2 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt to the butter mixture, mixing until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely, then roll in powdered sugar once more.

The double dusting of powdered sugar gives these cookies their signature snowy appearance and a delightful melt-in-your-mouth texture.

Tip: For an extra nutty flavor, toast the almonds before grinding them.

Mexican Chocolate Almond Butter Cookies

These Mexican Chocolate Almond Butter Cookies are a delightful twist on the classic, blending rich cocoa with a hint of spice and the nutty depth of almond butter for a treat that’s irresistibly chewy and flavorful.

Ingredients

• 1 cup almond butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup almond butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until well combined.
3. Beat in 1 large egg and 1 tsp vanilla extract until the mixture is smooth.
4. Stir in 1/4 cup cocoa powder, 1 tsp ground cinnamon, 1/2 tsp chili powder, 1/2 tsp baking soda, and 1/4 tsp salt until evenly distributed.
5. Fold in 1/2 cup dark chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of spicy cinnamon and chili with sweet chocolate creates a complex flavor profile that makes these cookies stand out. They’re perfectly chewy with a slight crunch from the chocolate chips.

Tip: For an extra kick, sprinkle a little extra chili powder on top of the cookies before baking.

Spicy Mexican Chocolate Chip Cookies

Spice up your cookie game with these Spicy Mexican Chocolate Chip Cookies, where rich chocolate meets a kick of heat for an unforgettable treat.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper. Gradually blend the dry ingredients into the creamed mixture.
4. Fold in the chocolate chips until evenly distributed throughout the dough.
5. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

The subtle heat from the cayenne pepper perfectly complements the sweetness of the chocolate, creating a bold flavor profile that’s sure to impress.

Tip: For an extra layer of flavor, sprinkle a little sea salt on top of the cookies right after they come out of the oven.

Mexican Vanilla Bean Cookies with Dulce de Leche

These Mexican Vanilla Bean Cookies with Dulce de Leche are a dreamy twist on the classic, offering a rich, creamy center wrapped in a fragrant, buttery cookie.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dulce de leche

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean seeds.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb to make an indentation in the center of each ball.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden. Remove from the oven and immediately re-press the indentations with the back of a spoon.
7. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, fill each indentation with about 1/2 teaspoon of dulce de leche.

The magic of these cookies lies in the contrast between the crisp vanilla bean cookie and the silky dulce de leche filling, creating a bite that’s both textured and luxuriously smooth.

Tip: For an extra flavor boost, lightly sprinkle sea salt over the dulce de leche filling before serving.

Coconut Lime Mexican Sugar Cookies

These Coconut Lime Mexican Sugar Cookies are a tropical twist on a classic, blending zesty lime and sweet coconut into a melt-in-your-mouth treat.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/2 cup shredded coconut
• Additional 1/4 cup granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 tablespoon lime zest, and 2 tablespoons lime juice.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the butter mixture, mixing until just combined. Fold in 1/2 cup shredded coconut.
4. Shape dough into 1-inch balls, roll in the additional 1/4 cup granulated sugar, and place on prepared baking sheets. Flatten slightly with the bottom of a glass.
5. Bake at 350°F for 10-12 minutes, until edges are just golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.

The combination of tangy lime and sweet coconut in these cookies creates a refreshing flavor that’s perfect for brightening up any day.

Tip: For an extra coconutty crunch, toast the shredded coconut before adding it to the dough.

Mexican Chocolate Espresso Cookies

These Mexican Chocolate Espresso Cookies are a decadent treat that combines the rich flavors of chocolate and coffee with a hint of spice, perfect for those who love a little kick in their sweets.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp finely ground espresso
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg, 1 tsp vanilla extract, and 1 tbsp finely ground espresso, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup semi-sweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The subtle heat from the cayenne pepper beautifully complements the deep chocolate and espresso flavors, making these cookies a sophisticated twist on a classic.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the cooled cookies.

Peanut Butter Mexican Wedding Cookies

These Peanut Butter Mexican Wedding Cookies are a delightful twist on the classic, offering a nutty richness that pairs perfectly with their melt-in-your-mouth texture.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped peanuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter, 1/2 cup creamy peanut butter, and 1/2 cup powdered sugar until light and fluffy. Mix in 1 teaspoon vanilla extract.
3. Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, stirring until just combined. Fold in 1 cup finely chopped peanuts.
4. Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
5. Bake for 12-15 minutes, until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes, then roll the warm cookies in powdered sugar.
6. Allow the cookies to cool completely on a wire rack, then roll them in powdered sugar once more for a snowy finish.

The double coating of powdered sugar not only gives these cookies their signature look but also adds a sweet contrast to the salty peanuts.

Tip: For an extra nutty flavor, try using crunchy peanut butter and skip the chopped peanuts.

Mexican Chocolate and Cayenne Cookies

Spice up your cookie jar with these Mexican Chocolate and Cayenne Cookies, where rich cocoa meets a warm cayenne kick for a truly unforgettable treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper.
3. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1/2 cup semisweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The subtle heat from the cayenne pepper perfectly complements the deep chocolate flavor, making these cookies a bold choice for those who love a little spice with their sweet.

Tip: For an extra kick, sprinkle a tiny pinch of cayenne pepper on top of each cookie before baking.

Mexican Snickerdoodles with Cinnamon Sugar

Spice up your cookie jar with these Mexican Snickerdoodles, where classic cinnamon sugar meets a warm hint of chili powder for a sweet and subtly spicy treat.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar (for rolling)
• 2 tsp ground cinnamon (for rolling)
• 1/2 tsp chili powder (for rolling)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time.
3. Whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing until just combined.
4. In a small bowl, mix 2 tbsp granulated sugar, 2 tsp ground cinnamon, and 1/2 tsp chili powder. Roll dough into 1-inch balls, then coat each in the cinnamon sugar mixture.
5. Place dough balls 2 inches apart on prepared baking sheets. Bake at 375°F for 10-12 minutes until edges are set but centers are still soft.
6. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The chili powder adds a surprising warmth that makes these snickerdoodles unforgettable, perfect for those who love a little heat with their sweet.

Tip: For an extra kick, add a pinch more chili powder to the sugar coating.

Mexican Chocolate Thumbprint Cookies with Jam

These Mexican Chocolate Thumbprint Cookies with Jam combine the warmth of cinnamon and a hint of chili with sweet jam for a delightful treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 cup your favorite jam (raspberry or strawberry works great)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon chili powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Mix in 1 large egg yolk and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
6. Fill each indentation with about 1/2 teaspoon of your favorite jam.
7. Bake for 10-12 minutes, until the cookies are set but still soft in the center.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The subtle heat from the chili powder elevates the rich chocolate and sweet jam, making these cookies a standout at any gathering.

Tip: For an extra touch, dust the cooled cookies with a little powdered sugar or drizzle with melted chocolate.

Mexican Chocolate Oatmeal Cookies

These Mexican Chocolate Oatmeal Cookies blend the warmth of cinnamon and the kick of cayenne with rich chocolate for a treat that’s anything but ordinary.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in 3 cups old-fashioned oats and 1 cup semi-sweet chocolate chips.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden but centers are still soft.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The subtle heat from the cayenne pepper elevates the chocolate, making these cookies a memorable bite with every chew.

Tip: For an extra chocolatey experience, press a few additional chocolate chips onto the tops of the cookies right after baking.

Mexican Chocolate Coconut Macaroons

These Mexican Chocolate Coconut Macaroons are a delightful twist on the classic, blending rich cocoa and a hint of cinnamon with sweet, chewy coconut for a treat that’s irresistibly delicious.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the sweetened shredded coconut, granulated sugar, unsweetened cocoa powder, ground cinnamon, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened and sticks together when pressed.
4. Using a tablespoon or a small cookie scoop, form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 20-25 minutes, until the macaroons are set and the edges are slightly crispy.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The combination of cocoa and cinnamon gives these macaroons a warm, spicy depth that pairs beautifully with the sweet coconut, making them a standout dessert for any occasion.

Tip: For an extra chocolatey finish, drizzle the cooled macaroons with melted dark chocolate.

Mexican Chocolate Biscotti with Almonds

Dive into the rich, spicy flavors of these Mexican Chocolate Biscotti with Almonds, a perfect twist on the classic Italian cookie that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almonds, roughly chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and chili powder.
3. In another bowl, beat the sugar, eggs, and vanilla extract until smooth. Gradually mix in the dry ingredients until a dough forms. Fold in the almonds and chocolate chips.
4. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Bake for 25 minutes, until firm to the touch.
5. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F.
6. Using a serrated knife, cut the logs diagonally into 1/2-inch slices. Arrange the slices cut-side down on the baking sheet and bake for another 10 minutes on each side, until crisp.
7. Let the biscotti cool completely on a wire rack. The combination of spicy chili and sweet chocolate creates a bold flavor that stands out in every bite, making these biscotti a memorable treat for any coffee break.

Tip: For an extra chocolatey finish, drizzle melted dark chocolate over the cooled biscotti.

Conclusion

We hope this roundup of 18 Spicy Mexican Cookie Recipes has inspired your next baking adventure! Each recipe offers a unique blend of flavors that promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking, and may your kitchen be filled with the warm, spicy aromas of Mexico!