My Austrian nana used to make these growing up! Still tastes great homemade today!

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together the sifted flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.

Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.

Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.

Form the cookies: Scoop the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes or until the edges are firm but the center is still soft.

Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For a delicious twist on your Wienerstube cookies, try adding ¼ cup of finely chopped nuts like almonds or hazelnuts for added crunch, or mix in a handful of chocolate chips for extra sweetness. If you prefer a spicier flavor, increase the cinnamon or add a pinch of nutmeg or cloves. For a more tender cookie, refrigerate the dough for 30 minutes before baking. You can also dust the cooled cookies with powdered sugar for a decorative touch. To ensure even baking, make sure your butter is properly softened, and don’t overmix the dough after adding the flour.