Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. A moist and tender chocolate cookie, with slightly crisp edges and a perfectly crackly top, rolled in cinnamon sugar for the perfect chocolate-cinnamon combo!

Ingredients

•  1 cup (2 sticks) butter, softened
•  1 and 1/2 cups granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1/2 cup unsweetened cocoa powder
•  2 and 3/4 cup all purpose flour, spooned and leveled
•  1 and 1/2 teaspoons cream of tartar
•  1 teaspoon baking soda
•  1/2 teaspoon baking powder
•  1/2 teaspoon kosher salt
•  1/4 to 1/3 cup granulated sugar, for rolling
•  1 and 1/2 tablespoons cinnamon, for rolling

Instructions:

1. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
2. In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl. 
3. Add 2 eggs and vanilla and mix well.
4. Add the cocoa powder and flour, but do not mix yet. Make a well in the flour.
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