1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
¼ teaspoon black peppercorns, ground
1/2 teaspoon ground dried chipotle pepper (can sub. 1/8 teaspoon cayenne or smoked paprika)
6 ounces (1 ½ sticks) unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2/3 cup sugar crystals or can substitute granulated sugar
Preheat oven to 325ºF.
Prepare Baking Sheet: Cut out parchment sheet to exactly fit the baking sheet.
Sift dry ingredients: In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.
Cream Butter: Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (but don't over mix).
Shape Dough: Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in the freezer for 10 minutes to firm the dough.
Put sugar crystals in a 9-by-13-inch baking dish. Roll the dough log in the sugar, pressing the sugar into the dough to coat the log evenly and thoroughly.
Make Cookies: Cut the log into slices ½-inch thick and bake on parchment-lined baking sheets until the cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.
Serve: Cool completely, and serve cookies on a platter.
Recipe created by Parties That Cook®