Ingredients
- 1 cup Butter, softened (2 sticks)
- 1 & 1/2 cups Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1/2 cup Cocoa Powder
- 2 & 3/4 cups AP Flour
- 1 & 1/2 tsp. Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup Sugar, for rolling
- 1 & 1/2 Tbsp Cinnamon, for rolling
- 1/4 tsp. Cayenne Pepper
Instructions
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
- Add 2 eggs and vanilla and mix well.
- In a separate bowl mix the cocoa powder, flour, cream of tartar, baking soda, baking powder and cayenne pepper.
- Turn the mixer on low and slowly add in the dry ingredients. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
- At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
- Shape the dough into rounds about 2 tablespoons each. Make sure they are uniform.
- In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Then roll each ball of dough in the cinnamon sugar mixture.
- Place the sugared dough on the prepared cookie sheets at least 2 inches apart and bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny.
- Let rest on the baking sheet for about 2 minutes then transfer the cookies to a wire rack to cool.