Mexican Crinkles
Mexican Crinkles are rich, chocolatey cookies with warm cinnamon and a crisp exterior, perfect for holiday gatherings or anytime treats that satisfy sweet tooth cravings.
Ingredients
Instructions
- Cream together shortening, sugar, and egg.
- Stir in syrup and chocolate.
- Sift flour, baking soda, salt, and cinnamon into the creamed mixture.
- Shape dough into balls the size of walnuts and roll in sugar.
- Place balls on an ungreased baking sheet, 3 inches apart.
- Bake at 350°F for 12 to 15 minutes.
Tips & Substitutions
For best results, ensure your shortening is at room temperature for easier creaming with sugar and egg. If you don't have light corn syrup, you can substitute with honey or agave syrup, though it may alter the flavor slightly. To enhance the chocolate flavor, consider adding a dash of espresso powder. For a spicier twist, a pinch of cayenne can elevate the cinnamon.
Serving Suggestions
Serve these delightful Mexican Crinkles with a scoop of vanilla ice cream for a decadent dessert. They also pair wonderfully with a cup of hot chocolate or coffee. For a festive touch, consider serving them alongside a platter of Mexican recipes like Fiesta Guacamole Dip for a delightful snack spread during gatherings.
Storage & Reheating
Store leftover Mexican Crinkles in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Crinkles contains roughly 4 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular corn syrup instead of light corn syrup?
Yes, you can use regular corn syrup in this recipe. However, light corn syrup has a milder flavor and will yield a sweeter cookie. If using regular corn syrup, be mindful of the overall sweetness and consider reducing the sugar slightly.
What is the best way to know when the cookies are done baking?
The cookies are done when they are slightly cracked on top and set around the edges but still soft in the center. They will continue to firm up as they cool, so be careful not to overbake them.
Can I substitute the shortening with butter?
Yes, you can substitute shortening with an equal amount of unsalted butter for a richer flavor. Keep in mind that using butter may result in a slightly different texture, making the cookies a bit more tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).