Preheat oven to 350F/180C and line a baking sheet with parchment paper and set aside.

In a small bowl mix together cinnamon and 1 tablespoon sugar and set aside.

This is used to roll the cookie dough.

In a medium bowl stir together, flour, cocoa powder, baking powder and salt and set side.

In a bowl of kitchen aid stand mixer fitted with paddle attachment, add butter and rest of sugar

and cream well until it is pale and fluffy,

To this add egg and vanilla extract and mix well once again.

To the sugar-butter-egg mixture

add dry ingredients and mix just to combine

Shape the dough into a 1 tablespoon rounds and roll them in cinnamon sugar mixture

and placed in prepared baking sheet for about 3 inch apart.

Bake the cookies for about 15 minutes until the middle part is soft and shiny.

Remove from the oven and let them remain in the baking sheet for another 5 minutes. After that transfer to a wire-rack until it cools completely.

Enjoy with cup of milk. You can keep the cookies at room temperature for 3 days in airtight container, if you have any left.