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© Meredith Corporation. All rights reserved. Used with permission.
(about 30 cookies)
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in 3/4 cup sugar, the brown sugar, cream of tartar, baking soda, salt and, if desired, cayenne until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill the dough for about 1 hour or until easy to handle.
Preheat oven to 350°F. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon. Shape the dough into 1-1/4-inch balls. Roll the balls in the sugar mixture to coat. Place the balls 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on the pans for 1 minute. Transfer to a wire rack and let cool.