Cocoa Cinnamon Sugar Cookies

Cocoa Cinnamon Sugar Cookies

Text and Photo by Jac Kyles Baker 

Makes 12 cookies

Ingredients

1/8 tsp cayenne pepper, ground

2TB granulated sugar

1/2 tsp cinnamon

1/4 teaspoon fine salt

1/2 tsp baking powder

1/4 tsp vanilla extract

1/3 cup light brown sugar

1/4 cup vegetable oil

1/4 cup warm brewed coffee  

Preparation

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Make a well into the bottom of the flour mixture.

In a separate large bowl, whisk briskly with the sugar, 1/4 tsp. cinnamon, cayenne, cocoa, coffee, vanilla extract, salt  and oil for 2 minutes.

Pour the oil mixture to the well in the flour bowl.  Slowly stir in flour. Do not over mix.

Refrigerate for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Press ball into a 1/4 inch thick circle.  Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate.  Microwave on HIGH for 45 seconds.  

Cool cookies on parchment paper on a wire rack.  Cookies are fragile while hot.  Do not remove from parchment paper until completely cooled.

Repeat with second batch.

Combine 1/4 tsp cinnamon and sugar in small bowl.  Coat cooled cookies in cinnamon sugar.

Store in an airtight container.