Sweet and So Tucson A Cookie Recipe & Market Insight for December

It’s December in the desert—cool nights, warm lights, and way too many things on the to-do list. So let’s keep things simple and satisfying, starting with cookies.

This month’s recipe is a Southwest twist on a classic: Mexican Chocolate Crinkle Cookies with Ancho Chile. They’re soft, chocolatey, rolled in powdered sugar & cinnamon, and spiked with just enough ancho chile to add depth without too much heat. Think rich cocoa meets a campfire whisper.

Mexican Chocolate Crinkle Cookies (Makes ~2 dozen)

Ingredients:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp cinnamon

• ½ tsp ancho chile powder

• ¼ tsp salt

• ½ cup butter, softened

• 1 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• ½ cup powdered sugar & 1 teaspoon cinnamon(for rolling)

Instructions:

1. Whisk flour, cocoa, baking powder, cinnamon, ancho chile powder, and salt in a bowl.

2. Cream butter and sugar until fluffy, then mix in egg and vanilla.

3. Stir dry ingredients into wet until just combined. Chill for 1 hour.

4. In bowl, mix powdered sugar & cinnamon, Roll dough into 1-inch balls,  then coat with powdered sugar & cinnamon, and bake at 350°F for 12–15 minutes.

5. Let cool and enjoy the crackly, chewy goodness.

Market Insight:

Even in December, the Tucson market has movement. Serious sellers are motivated, and buyers can take advantage of fewer bidding wars and more room to negotiate before the spring rush. If you’re thinking about a move, now’s a smart time to plan—or even act.

Let’s connect before year-end. I’ll bring the strategy—you bring the cocoa.