Ingredients
Scale
- 1 cup softened butter
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- For rolling: granulated sugar and cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until fully combined.
- Create a well in the center of your flour mixture (including cocoa powder) and add cream of tartar, baking soda, baking powder, and salt; mix gently before combining with wet ingredients.
- Gradually mix in the flour mixture until just combined.
- Chill dough for at least 30 minutes if desired.
- Shape dough into balls; roll in cinnamon-sugar mixture before placing on baking sheets.
- Bake for 10–12 minutes or until edges are set but centers remain soft.
- Let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg