Step 1

Preheat oven to 350°F. Line sheet pan(s) with parchment paper.

Step 2

Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.

Step 3

With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.

Step 4

Add egg, followed by vanilla, mixing after each.

Step 5

Add flour mixture and mix on low speed until combined and dough is uniform.

Step 6

Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.

Step 7

Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.

Step 8

Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.

Step 9

Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.

Step 10

Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.