Mexican Chocolate Cookies

These chocolate cinnamon cookies just the right amount of sweetness. The spooky decoration are a great project to get the kids involved with, for a quick festive treat.

Ingredients:

• 2 1/4 cups all-purpose flour

• 1/4 cup unsweetened cocoa powder, plus more for dusting

• 1 teaspoon baking powder 

• 1/2 teaspoon ground cinnamon 

• 1/4 teaspoon salt 

• 2 sticks (1 cup) unsalted butter, softened 

• 1 cup firmly packed brown sugar 

• 1 1/2 teaspoons vanilla extract 

• 1 large egg 

Buttercream Frosting

• 1/2 cup soft butter

• 1 3/4 cup powered sugar

• 1/2 teaspoon vanilla extract

• 1/2 tablespoon milk (give or take)

• Black food coloring

Directions:

1. Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl. Whisk together and set aside.

2. In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the vanilla and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Place the dough into a large resealable plastic bag and flatten slightly with your hand. Seal the bag and refrigerate for 2 hours.

3. To bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dust a work surface with cocoa powder.

4. Remove the dough from the bag and place on the cocoa powder-dusted surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a circle cutter. You'll need to consolidate and re-roll the dough as you go. Place on the prepared baking sheet and bake until set but not browning at all, about 12 minutes. Allow to cool completely.

1. To decorate the cookies with place a generous dollop of buttercream (or two, or three... depending on how many ghosts you want) on cookie. Using an icing spatula or butter knife, wipe the frosting down in a singular motion.

2. One all your ghosts have been added to the cookies, add black food coloring to the remaining frosting. Start with just a little drop, you can always add to get the desired color but add too much and you'll break the frosting.

3. Using a pipping bag with a small tip add the eyes and mouths to your spooky ghost.

Want to add more chocolaty goodness?

Use melted milk chocolate for the eyes and mouth instead of buttercream.