Mexican Hot Chocolate Crinkle cookies

May we be blessed with never eating a chocolate crinkle cookie that isn’t a Mexican Hot Chocolate Crinkle Cookie ever again.

Mexican Hot Chocolate Crinkle cookies
(dutch cocoa powder + hot honey)
Makes 24 cookies

What you need:
1 1/4 cup white sugar
3/4 cup Savannah Bee Company Hot Honey
1 cup Dutch cocoa powder or unsweetened cocoa powder
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cayenne
½ teaspoon salt
1 cup powdered sugar, sifted

What to do:

1. Wash Up!

2. Make Dough: In the bowl of a standing mixer fitted with a paddle attachment, add sugar, honey, cocoa powder, and oil. Mix until well incorporated. Add eggs, one at a time, until well combined. Stir in vanilla. In a separate bowl combine flour, baking powder, cayenne and salt. Add dry ingredients to the honey mixture just until combined. Cover and refrigerate a minimum of 4 hours.

3. Make the cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. Scoop or roll dough into 1-inch balls (about 1-2 tablespoons) and thoroughly coat in sifted powdered sugar. Place on prepared cookie sheet 1-2 inches apart. Bake for 10-12 minutes. Let cool for 4-5 minutes before moving to a cooling rack.

To Serve: Pile these into your best sharing tin and take them to your next cookie exchange! But make sure you bring recipe cards for everyone to take home.

Pro Tip: If you want the classic crinkle look (and who doesn’t), make sure you get a thick coating of powdered sugar on the outside of each dough ball.

Table Talk: Campfire smell on your clothes: delightful or disgusting? GO!

#savethebees