Mexican Snickerdoodles

• FOR THE COOKIES:
• 1-1/2 cup Sugar
• 1 cup Butter
• 2 whole Eggs
• 1 teaspoon Vanilla
• 2-1/2 cups All-purpose Flour
• 1/4 cups Unsweetened Cocoa
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Cinnamon
• 1 pinch Cayenne (a Small Pinch!)
• 1/4 teaspoons Salt
• FOR COATING THE COOKIES:
• 1/4 cups Sugar
• 2 teaspoons Cinnamon

1. Preheat your oven to 400u0b0F. Mix sugar, butter, eggs, and vanilla. Then, stir in flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne pepper, and salt. Form the dough into 1-inch balls.
2. For coating the cookie dough, mix the sugar and cinnamon. Coat each dough ball with the mixture. Place on an ungreased (or use a Silpat) cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on the baking sheet, then transfer to a wire rack to cool completely.

sugar, butter, eggs, vanilla, allpurpose, ubc, cream of tartar, baking soda, ubc, cayenne, ubc, coating, ubc, cinnamon

Taken from tastykitchen.com/recipes/desserts/mexican-snickerdoodles/ (may not work)