Mexican Crinkle Cookies

By KimberlyB

Ingredients

• 3/4 cup butter, cubed
• 2 ounces unsweetened chocolate, chopped
• 1 cup packed brown sugar
• 1/4 cup light corn syrup
• 1 large Eggland's Best egg, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar

Details

Servings 24
Preparation time 25mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour.
Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets.
Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

Test Kitchen Tip: The dough will be sticky after mixing so it’s important to refrigerate at least 1 hour before attempting to roll into balls.