Chile Mocha Shortbread Cookies

Baking a Moment

Enjoy winter's trendiest flavor combination, in cookie form!  These Chile Mocha Shortbread Cookies are perfect way to warm up. Serve with a tall glass of milk, or a hot mug of coffee.
30 min Prep Time
30 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Servings: 4 dozen cookies

Servings: 4 dozen cookies


  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons ancho chile powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 to 2 cups all-purpose flour
  • 4 ounces bittersweet chocolate
  • Optional Garnishes: additional ancho powder, and red decorating sugar


Step 1

Cream butter, sugar, oil, vanilla and salt together in bowl of stand mixer fitted with paddle attachment, just until mixture is smooth. Add egg and mix until incorporated.

Step 2

Scrape bottom and sides of bowl with spatula, then add cocoa powder, cornstarch, spices and 1 1/2 cups flour. Continue adding flour until dough gathers into ball and pulls away from sides of bowl cleanly. (You may not need all of flour.)

Step 3

Preheat the oven to 375°F. Roll dough out to thickness of 3/8 inch, between two sheets of parchment paper. Cut shapes using a 2 ½-inch fluted heart cookie cutter (or other desired shape). Transfer unbaked cookies to parchment-lined baking sheets, and bake 8 to 10 minutes, or until cookies are set around edges but still tender towards center.

Step 4

Cool cookies completely. Place chocolate in small bowl and melt in microwave. Dip cooled cookies in melted chocolate and garnish with a pinch of ancho powder and red decorating sugar (optional).