MEXICAN CHOCOLATE CRINKLE COOKIES

1 2/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tbsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup confectioners' sugar

In a medium bowl, whisk together flour, cocoa, cinnamon, baking powder and salt; set aside.

With an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, then vanilla; continue to beat, scraping down bowl as needed. Reduce speed and slowly add the flour mixture. Beat until well combined.

Form dough into a disk and wrap in plastic wrap; chill until firm, about 2 hours.

Preheat oven to 350 degrees.
Line 2 large cookie sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Roll balls into the confectioners' sugar to coat heavily. Place 2-inches apart on the cookie sheets and bake at 350 degrees until crackly and puffed but still soft in center, about 10 minutes.

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