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Mexican Chocolate Crinkle Cookies

  • Cook Time: 10 minutes
  • Servings: 24 cookies
  • Course: Dessert

You can't go wrong with these delicious chocolate and cinnamon crinkle cookies. Bake up a batch for a special occasion...or a Tuesday. Do you need a special occasion for chocolate?

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 2⁄3 cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1¼ cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup confectioners’ sugar
  • Reynolds Kitchens® Parchment Paper with SmartGrid®


Step 1

Whisk together flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside.

Step 2

Beat butter and brown sugar in an electric mixer on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla and continue to beat, scraping down bowl as necessary. Reduce speed to stir and slowly add flour mixture, beat until well combined. Form dough into disk, wrap in plastic and chill until firm, at least 2 hours.

Step 3

Preheat oven to 350° with racks in top and bottom third. Line two large baking sheets with Reynolds KITCHENS™ Parchment Paper with SmartGrid®. Scoop rounded tablespoons of dough, roll into balls, then in confectioners’ sugar twice to coat heavily. Arrange 2 inches apart on prepared sheets and bake until crackly and puffed but still soft in center, about 10 minutes.

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