Ingredients
Scale
- 1 cup softened butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened cocoa powder
- 2.75 cups all-purpose flour
- 1.5 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 to 0.33 cup granulated sugar for rolling
- 1.5 tablespoons cinnamon for rolling
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, beat softened butter until creamy, then mix in the granulated sugar until light and fluffy (about two minutes).
- Add eggs and vanilla extract; mix well.
- In another bowl, combine cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt. Make a well in the center and add dry ingredients to the wet mixture gradually until just combined.
- Chill the dough if desired or shape into uniform balls (2-3 tablespoons each).
- Combine sugar and cinnamon in a shallow bowl; roll each dough ball in the mixture until well coated.
- Place on prepared sheets at least two inches apart and bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on sheets for two minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg