Mexican Chocolate Snowball Cookies

These Mexican chocolate snowballs are a new twist on an old favorite made with almonds, dark chocolate, cinnamon, and ancho chile pepper.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 115 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• ⅛ teaspoon salt
• ½ teaspoon ground ancho chile pepper
• 1 ⅔ cups confectioners' sugar, divided
• ¼ cup unsweetened dark cocoa powder
• 1 tablespoon ground cinnamon, divided
• ⅔ cup finely chopped toasted almonds
• ⅓ cup finely chopped dark chocolate
• 2 tablespoons unsweetened dark cocoa powder

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.

Step 2

Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.

Step 3

Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.

Step 4

Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.

Step 5

Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.

Step 6

Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.

Step 7

Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.