Mexican Hot Chocolate Cookies 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, room temperature 1 3/4 cups sugar 2 large eggs 2 teaspoons cinnamon 1/2 teaspoon chile powder Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.) Back to Baking