Mexican Chocolate Cutouts

Mexican Chocolate Cutouts

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From: Diabetic Living Magazine

These spicy chocolate cutout cookies are delicious and fun to make. You can decorate them with chocolate or vanilla icing—or both!

Ingredients 30 servings

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Original recipe yields 30 servings
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  • Mexican Chocolate Cutouts
  • ¼ cup butter, softened
  • ¼ cup 60% to 70% tub-style vegetable oil spread
  • ½ cup sugar or sugar substitute blend equivalent to ½ cup sugar (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon cayenne pepper or ground chipotle chile pepper
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 2 cups all-purpose flour (or 1- ¾ cups if using sugar substitute blend) (see Tip)
  • Vanilla Icing
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 3 to 4 teaspoons milk
  • Chocolate Icing
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • 5 to 6 teaspoons milk


  • Prep

  • Ready In

  1. To prepare Mexican Chocolate Cutouts: In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  2. To prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency. Set aside.
  3. To prepare Chocolate Icing: In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency. Set aside.
  4. Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to just under ¼-inch thickness. Using 1- to 2- ½-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets lined with parchment paper.
  5. Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
  • Tip: If using a sugar substitute-sugar blend, we recommend Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar and decrease all-purpose flour to 1- ¾ cups. Nutrition facts per serving with sugar substitute-sugar blend: same as above, except 97 cal., 16 g carb.
  • If desired, substitute ¼ cup white whole-wheat flour or whole-wheat flour for ¼ cup of the all-purpose flour.

Nutrition information

  • Serving size: 5-1" cookies or 1-2½" cookie
  • Per serving: 105 calories; 3 g fat(1 g sat); 0 g fiber; 18 g carbohydrates; 1 g protein; 24 mcg folate; 4 mg cholesterol; 11 g sugars; 145 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 1 mg iron; 55 mg sodium; 16 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat

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