Spicy Hot Chocolate Christmas Cookies

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne. Great texture and the cayenne is subtle to start and bites in the end. Ideal accompaniment is a tall glass of milk. Went to a church picnic last week and entering it into a cookie contest. I ended up winning the “best texture” category and the “best cookie overall” category! Got lots of compliments. Just enough kick to balance the chocolate. WINNER!




Spicy Hot Chocolate Christmas Cookies


  • 1 ¾ cups white sugar, divided
  • 1 cup softened butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon, divided
  • ½ teaspoon cayenne pepper
  • 2 ¼ cups all-purpose flour
  • 1 cup semisweet chocolate chips



Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.

Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.

Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.

Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.




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