​Mexican Hot Chocolate Cookies

A simple but delicious cookie!
Makes roughly 4 dozen
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 4 teaspoons cinnamon, divided
  • 1/2 teaspoon chile powder (optional)

​Equipment
Directions
  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, 2 teaspoons cinnamon and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  2. In a small bowl, combine remaining 1/4 cup sugar, remaining 2 teaspoons cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
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Source

Notes:
  • ​I added more cinnamon to the dough, not just the coating.


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