Name: Cocoa Snickerdoodles
Prep time: P0Y0M0DT1H50M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: about 18 cookies
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 1/2 teaspoons cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 10 tablespoons unsalted butter, at room temperature; 3/4 cup granulated sugar; 1/4 cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/3 cup white sanding sugar; 1 3/4 teaspoons ground cinnamon

Directions

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.
Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.
Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.