Soft, fudgy cookies inspired by Mexican hot chocolate, featuring cocoa, cinnamon, and a hint of spice.

Scale

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp cream of tartar

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

¼ tsp cayenne pepper (optional)

¼ cup sugar (for coating)

1 tbsp cinnamon (for coating)

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1. Preheat oven to 350°F and line baking sheets.

2. Cream butter and sugar until fluffy.

3. Beat in eggs and vanilla.

4. Whisk dry ingredients separately.

5. Combine wet and dry ingredients to form dough.

6. Roll into balls and coat in cinnamon-sugar.

7. Bake 10–12 minutes until edges set.

8. Re-roll warm cookies in cinnamon-sugar and cool.

Optional cayenne adds subtle warmth.

Chill dough for thicker cookies.

Store in airtight container up to 5 days or freeze for 3 months.