Mexican Crinkles

READY IN: 46mins
Recipe by Acerast

I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!

Top Review by Ms. Poppy

I had gotten this recipe from "Sweet & Scrumptious Chocolate" published by Reiman Publications. The only difference in the recipes is that the version I made calls for 1 oz of melted unsweetened chocolate, but I will have to try it with two and maybe the cookies will be more darker and chocolately. For the cinnamon, I increased the amount to 2 tsp. of Penzey's Vietnam Extra Fancy cinnamon. I love the chocolate-cinnamon combo. The cookies are chewy on the inside and crisp on the outside. This is one of my favorite recipes. Years ago I had dried the baked cookies on papertowel in the microwave and sealed them with a sealer-glaze, dusted them with glass glitter and hung them on the tree. We hung them on the tree this past Christmas and they held up well.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cream together shortening, sugar and eggs.
  3. In a microwave safe bowl, melt chocolate; add to shortening mixture.
  4. Stir in corn syrup.
  5. Sift in flour, baking soda, salt and cinnamon.
  6. Shape into balls the size of walnuts.
  7. Roll balls in granulated sugar.
  8. Place cookies about 2-inches apart on parchment lined baking sheets.
  9. Bake for 12 minutes.

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