Who doesn’t like a little spice? When I first tried these cookies, I honestly wasn’t sure if I’d like them. The chocolate and cayenne pepper actually taste amazing together, and they go so well with a steaming cup of hot cocoa.
Preheat the oven to three hundred and fifty degrees. Line a baking sheet with parchment paper.
Sift three cups of gluten-free Bisquick, one-half cup of cocoa powder, two teaspoons of ground cinnamon, one-quarter teaspoon of cayenne pepper, two teaspoons of cream of tartar, one-half tea spoon of baking powder, and one-quarter teaspoon of salt together in a large mixing bowl.
In a separate bowl, cream one cup of softened butter, one cup of white sugar, and one-half cup of brown sugar. With an electric hand mixer, beat in two large eggs and two teaspoons of vanilla until well blended.
Mix the wet ingredients into the dry and continue beating for approximately two minutes. Set aside and prepare the cinnamon sugar by combining one-half cup of white sugar with two tablespoons of ground cinnamon in a small bowl.
Scoop the dough by one heaping tablespoon and shape them into balls. Roll each one in the cinnamon sugar and space them apart on the parchment-lined baking sheet. Bake for ten to twelve minutes, being careful not to burn. Cool and enjoy!