½tspchili powder(preferably chipotle chili powder)
½tspbaking soda
½tsppink himalayan sea salt
Coating
½tspchili powder(preferably chipotle chili powder)
1½tspground cinnamon
¼cupgranulated sugar
2Tbspred sanding sugaroptional
Instructions
Cream your softened butter and brown sugar together.
Whisk in the milk, egg, vanilla, cinnamon, chili powder, and salt.
Fold in the flour and baking soda until just combined.
Cover and refrigerate for 1 hour.
Preheat the oven to 350ºF.
Scoop 2-tsp sized balls, and roll them smooth between your palms.
In a small bowl, combine chili powder, cinnamon, sugar, and red sanding sugar if you're using it.
Roll your cookie dough balls in the coating and place on a baking sheet 2 inches apart.
Bake for 8-10 minutes. Allow them to cool on the pan for 5 minutes before moving to a cooling rack. They will be puffy when you pull them out, but they'll deflate as the cool. If they go 10-12 minutes, they'll stay puffy and cakey.