Comments on: Mexican Chocolate Crinkle Cookies

By: Zainab Mansaray

Zainab Mansaray — Tue, 27 Oct 2020 00:22:55 +0000

In reply to Lyn. So so glad to hear this!!

By: Lyn

Lyn — Sun, 25 Oct 2020 18:07:19 +0000

Made these yesterday and WOW they don’t disappoint! I doubled the batch and added about 2 tsp of cayenne to them. They’re pretty amazing that way, with just a hint of sneaky heat.

By: Zainab Mansaray

Zainab Mansaray — Thu, 30 Jan 2020 01:37:27 +0000

In reply to Rodolfo R. It would make the cake extra sweet and also may dry out the cake. However, feel free to try it :)

By: Rodolfo R

Rodolfo R — Wed, 29 Jan 2020 06:37:44 +0000

Hi!
I only have sweetened cocoa power, would that become an issue with this recipe or do you highly recommend the unsweetened?

By: Zainab Mansaray

Zainab Mansaray — Mon, 23 Dec 2019 15:17:41 +0000

In reply to Rani Gran. Hi Rani, did you chill the dough prior to rolling in powdered sugar? That helps with the powdered sugar sticking to the dough. Also, be sure you are using confectioner's sugar/powdered sugar and not granulated sugar. A few people have made that mistake.

By: Zainab Mansaray

Zainab Mansaray — Mon, 23 Dec 2019 15:15:27 +0000

In reply to Cindy. Hi Cindy! I am glad to hear the cookies came out great and tasted good. The dough is a very sticky one and i found that using powdered sugar in my hand to roll the dough made it easier. I have alternatively just used the cookie scoop and skipped rolling when I wasn't in the mood to make a mess of my hands. Just toss in powdered sugar and they bake up nicely.