I really liked these. They are chewy, and the sugar on the outside makes for a nice crunch. I usually find snickerdoodles too buttery, but they're actually made with oil, not butter, plus the cocoa changes the whole equation. They are a great cookie to have around to snack on. Not fancy, but a good, basic cookie with a nice, surprise twist.
Makes about two dozen
1 2/3 cups (7 ounces) flour
1/2 cup (1 1/2 ounces) Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (or omit, if desired)
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup (7 ounces) sugar
1/4 cup pure maple syrup (use the good stuff!)
3 tablespoons milk (if you want it to be vegan, use soy or almond milk)
2 teaspoons vanilla
1/3 cup (2 1/3 ounces) sugar
1 teaspoon cinnamon
Preheat oven to 350F. Whisk together flour, cocoa powder, baking soda, cinnamon, cayenne (if using), and salt. In a small bowl, which together oil, sugar, syrup, milk, and vanilla. Pour the wet mixture into the dry mixture. Stir with a wooden spoon until combined.
Mix together the remaining sugar and cinnamon in a small bowl. Scoop cookie dough into balls, roll in cinnamon sugar, and place about two inches apart on a parchment- or silpat-lined cookie sheet. Use the bottom of a glass to flatten the cookies slightly. (The original recipe says to roll the dough into balls, flatten each into a 2" disc, press one side of the cookie into the sugar, and then place the cookie, sugar side up, on the cookie sheet. That seemed harder to me.)
Bake until the cookies have spread and are crackly on top, 9-12 minutes. Cool cookies on sheet for 5 minutes before removing them to a wire rack to cool completely. If you move them sooner, they will fall apart; they need a few minutes out of the oven on the cookie sheet to firm up.