Ingredients

The following ingredients have 4 Servings
  • 3/4 cup salted butter, (softened)
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper ((ancho chili powder, regular or spicy chili powder, etc., will work too))

Instruction

  • In a mixing bowl, use a hand-held mixer to beat the butter until light and fluffy.  Add the sugar and beat into the butter until well combined. 
  • Add the egg and the vanilla and beat into the butter mixture.
  • Next, add the flour, cocoa powder, baking powder, cinnamon, and ancho chili powder and with the mixer on low speed, blend into the butter mixture just until the flour is incorporated.
  • Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees.  Prepare a baking sheet by lining it with parchment paper.  Set aside.
  • Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper.  Use a round cookie cutter to cut out the button shapes. Transfer the cut cookies to the baking sheet, leaving 2 inches of space between the cookies. Using a drinking straw, punch 4 holes in the center of each cookie.
  • Bake for 12 minutes.  Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack.  DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAS PASSED.
  • Roll out the rest of the dough and start again.  Repeat until all dough has been used.
  • Can be left on the counter top in a food safe container for 5-7 days.