Twelve Days of Christmas Cookies: Mexican Hot Chocolate Cookies

¾ cup butter (1 ½ sticks), melted
½ cup cocoa powder (I use Hershey’s Special Dark)
2 Tbs molasses
1 cup sugar
1 egg
2 tsp vanilla extract
1 ½ cups flour
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1/8 – 1/4 tsp cayenne pepper (adjust to taste)
About ½ cup granulated sugar, for rolling

In a large mixing bowl, stir together melted butter and cocoa powder. Use a mixer to beat in molasses, 1 cup sugar, egg, and vanilla; mix well.

In a small bowl, whisk together flour, baking soda, salt, cinnamon, and cayenne pepper. Add to wet ingredients and beat slowly until combined.

Roll about 1 Tbs dough into small balls (If dough is too sticky too handle, chill for 15-20 minutes first). Roll balls in additional granulated sugar and place on ungreased or parchment paper lined baking sheets. Refrigerate dough balls for 20 minutes.

Preheat oven to 350°F.

Bake cookies for 10-12 minutes, or until cookies are beginning to crack. Do not overbake. Cool for 2-3 minutes on baking sheets, and then remove to wire racks to cool completely.

Makes 30-36 small cookies

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