It's Cookie Sunday Again: More (Hot!) & Spicy Cookies! 🌞

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Last edited Sun Dec 14, 2025, 03:35 PM - Edit history (2)

Mexican Hot Chocolate Cookies
By: Isabel Orozco-Moore

These Mexican Hot Chocolate Cookies are thick, chewy, and spiced
with a hint of cinnamon and chili powder. Great for the holidays!

Prep: 1 hour hour 20 minutes minutes
Cook: 10 minutes minutes
Total: 1 hour hour 30 minutes minutes
Servings: 16 cookies

Ingredients

1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½ teaspoons chili powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup dark brown sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons milk
¾ cup milk chocolate chips
mini marshmallows*, for topping, optional (see notes)
flaky sea salt, for topping, optional

Instructions

In a medium bowl, whisk together the all-purpose flour,
cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.

With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.

Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.

When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.

Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.

Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.

Notes

Mini Marshmallows: To top the cookies with mini marshmallows, firmly press 2 to 3 marshmallows on the top of each cookie dough scoop before baking. Bake as directed.


https://www.isabeleats.com/mexican-hot-chocolate-cookies/


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Chili Chocolate Chip Cookies


Chili chocolate chip cookies—inspired by the best cookies I’ve ever
had in my life from Choza in Mexico City.

Makes: about 1 dozen
Time: 45 minutes (+ cool)

INGREDIENTS

2 sticks (8oz) salted butter
1/4 cup white granulated sugar
1 cup dark brown sugar
2 eggs
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1/2 tablespoon cayenne pepper
1/2 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon kosher salt
8oz dark chocolate chunks

8oz semi-sweet chocolate chips


DIRECTIONS

1 In a pot, melt the butter over medium-low heat until it begins to bubble. Continue stirring until the butter begins to change to an amber color, indicating the milk solids are beginning to cook down. Once you see this, remove from heat and let cool.

2 In a bowl, add the white sugar, brown sugar, eggs, and vanilla extract then beat using a stand or hand mixer. Continue beating together until the mixture thickens, about 2-3 minutes. Add the cooled, melted brown butter (and the brown milk solids on the bottom) and beat once more. Set aside

3 In a large bowl, whisk together the flour, cayenne pepper, cinnamon, salt, and baking soda until combined. Add the wet ingredients and fold into the flour using a spatula until just combined.

4 Add about 1 cup of dark chopped chocolate chunks and 1/2-3/4 cup of semi sweet chocolate chips. Place in an airtight container and refrigerate OVERNIGHT

5 Preheat oven to 350F and place a rack in the center of the oven. Using a 1/4 measuring cup, measure out the chilled dough, putting 2 in each 1/4 sheet tray lined with parchment paper

Bake for 11-13 minutes until golden, let cool on the baking tray for 10 mins.

Remove and garnish with flakey salt and dust with a touch of cayenne pepper

Serve with milk

https://www.lahbco.com/desserts/chilichocolatechipcookies

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The Spiciest Gingerbread Cookies Ever
Author: Alice Barry

Total Time: 5 hr 20 min (including chilling and cooling)
Yield: 18 cookies (4-inch size) 1x
Diet: Vegetarian

The Spiciest Gingerbread Cookies Ever bring bold holiday flavor with a fiery mix of ginger, black pepper, and cayenne. Sweetened with molasses and perfectly chewy, these cookies are ideal for spice lovers looking to turn a classic Christmas treat into something unforgettable.



3 cups all-purpose flour: provides structure
3 tablespoons ground ginger: adds signature warmth
1 tablespoon ground cinnamon: balances the spice
1 tablespoon freshly ground black pepper: delivers heat
1 teaspoon fine salt: enhances flavor
3/4 teaspoon baking soda: helps the cookies rise
1/2 teaspoon ground allspice: deepens flavor complexity
1/2 teaspoon freshly grated nutmeg: adds aroma
1/4 teaspoon cayenne: intensifies spiciness
1/4 teaspoon baking powder: adds lightness
1/2 cup (1 stick) unsalted butter, room temperature: provides richness
3/4 cup granulated sugar: balances the spice
1/2 cup molasses: gives color and chewiness
1 large egg: binds the dough
2 cups confectioners’ sugar: used for icing
1/4 cup meringue powder: stabilizes the icing
Cinnamon candies or chocolate chips: for decorating

Instructions

Whisk together flour, ginger, cinnamon, black pepper, salt,
baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

In a large bowl, beat butter and granulated sugar until pale
and fluffy, about 3 minutes. Add molasses and egg; mix until smooth.

Gradually mix in dry ingredients until dough forms. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll one dough disk to 1/4 inch thickness on a floured surface. Cut into shapes using cookie cutters and place on prepared sheets. Freeze for 15 minutes.

Bake 12 minutes, rotating sheets halfway through. Cookies should be firm but not browned. Cool 5 minutes, then transfer to racks to cool completely.

To make icing, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until smooth and thick.

Pipe icing onto cooled cookies and decorate with candies. Let sit for at least 1 hour to harden.

Notes

Chill dough to prevent spreading during baking.
Use fresh spices for maximum flavor intensity.
Adjust cayenne or black pepper for milder spice.
Store in airtight containers for up to a week or freeze undecorated cookies.

https://cookfavorite.com/the-spiciest-gingerbread-cookies-ever/


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Pfeffernusse
By: Julia Foerster

How to make authentic Pfeffernusse! These traditional German
iced gingerbread cookies are made with white pepper, cinnamon,
and are a classic Holiday treat.

Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 1 day
Total Time: 1 day day 32 minutes
Servings: 32

Ingredients

For the Cookies:

2 cups all-purpose flour
1/2 tsp baking soda
6 Tbsp unsalted butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp all-spice
2 tsp cinnamon
1/2 tsp finely ground white pepper

For the Glaze:

1 egg white
1 Tbsp honey
1 cup powdered sugar

Instructions

In a measuring jug, combine flour and baking soda. Set aside.

In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture. (See notes if the dough is crumbly)

Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes.

Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.

Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.

To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

Notes

Make sure to measure the flour correctly. I recommend weighing
the flour or using the spoon and level method if you use measuring cups.

Take the mixture off the heat after it comes to a boil. You shouldn’t boil the mixture for an extended time otherwise you lose too much moisture.

If the dough is crumbly after adding the flour add a few tablespoons of heavy cream until you have a shiny, wet-looking dough.

Traditionally the dough should rest at least overnight but because this recipe uses baking soda and not Hirschhornsalz which is difficult to find outside of Germany the dough should be used right away after 30 minutes in the fridge.

https://platedcravings.com/pfeffernusse/

MMMmmm spicy & toasty!

[jfz9580m]

1. Pfeffeenusse will totally be my next cat's name :D

Yummy..
They all look delicious