To celebrate Dia De Los Hogwarts with some friends I got creative in the kitchen and whipped up these Mexican Hot Chocolate Cookies with Cocoa and Cinnamon Frosting. Let me tell you.. they were quite the hit. Before, after, and during the party (by before I mean that I ate ten too many before I even left my house, but it was so worth it). They have the texture of ginger snaps with a spicy kick, making them the perfect update to the traditional cookies we have this time of year.
My new partner in crime, Grit & Glitter, made her world famous chili and pulled chicken tacos (which were to die for) to keep with our Mexican theme. In true Hogwarts fashion however she also crafted up some seriously scrumptious Butter Beer. Yes, it’s a real thing, and yes it contains more calories than you should consume in one day.
Speaking of calories, I’ll be adding more adventures in baking to the site now that the weather has taken a turn for the colder side, which means I’m also actively looking for individuals to help me consume all that I cook up. I’m constantly trolling Pinterest for what is next up in the kitchen, but I’m also always open to your ideas. If you have something you’d like to see me try my hand at, whether it be a traditional Pumpkin Pie or Gingerbread Donuts, I’d love to hear from you. Drop me a line, and I’ll see what I can whip up for you.
1 1/2 cups (230g) all-purpose flour
1/2 cup (60g) cocoa powder
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp cayenne pepper
1/4 tsp fine salt
1 stick Butter Flavored Crisco, at room temperature
1/2 cup (110g) packed dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 tsp vanilla
1 cup (230g or 2 sticks) butter, softened
4 1/2 cups (500-600g) confectioners sugar
2 tsp vanilla
2 tsp cinnamon
1 tsp cocoa powder
1/4 cup (60g) heavy cream
Combine dry ingredients in separate bowl (flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, pepper, and salt) and whisk until well combined.
Mix together Butter Flavored Crisco and sugars until light and fluffy.
Add the egg and vanilla and beat until just incorporated.
Slowly add the wet mixture to dry mixture until just incorporated.
Turn the dough out onto a clean work surface and divide it in half.
Roll each portion into a log about 1 1/2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours.
When ready to bake the cookies, heat the oven to 350.
Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds.
Place the rounds about 1/2 inch apart on baking sheet.
Bake for 12 minutes, or until cookies are firm.
Place the baking sheets on wire racks and let cool for 5 minutes.
Using a flat spatula, transfer the cookies to the wire racks to cool completely.
When the cookies have cooled, pipe the frosting onto the cookies and sprinkle with cinnamon.