Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Combine the Wet Ingredients - In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and instant coffee granules. Mix until well combined. Then, add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Step 3: Mix the Dry Ingredients - In a separate bowl, sift together the cocoa powder, flour, baking powder, salt, cinnamon, and cayenne pepper. This step ensures there are no lumps and that the ingredients are evenly distributed.
Step 4: Combine Wet and Dry Ingredients - Gradually add the dry mixture into the wet mixture. Mix until just combined. Be careful not to overmix; we want to keep the cookies tender!
Step 5: Chill the Dough - Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape while baking and enhances the flavors.
Step 6: Shape the Cookies - Once chilled, use a cookie scoop or your hands to form balls of dough about 1 inch in diameter. Roll each ball in powdered sugar until generously coated.
Step 7: Bake the Cookies - Place the rolled dough balls on a parchment-lined cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. The cookies should appear crinkled and slightly soft in the center.
Step 8: Cool and Enjoy - Remove the cookies from the oven and let them cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Mexican Crinkle Cookies!
