6 Tbsp. margarine
2/3 cup packed light brown sugar
3 Tbsp. plus 1/4 cup granulated sugar, divided
1 tsp. baking soda
1/4 cup light corn syrup
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 to 1/2 tsp. cinnamon
Preheat oven to 350*. Spray cookie sheet with nonstick cooking spray and set aside. Beat margarine until creamy. Add brown sugar and 3 tablespoons of the granulated sugar until blended. Add egg, baking soda, corn syrup and vanilla; beat well. Stir together flour and cocoa powder; beat into margarine mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover and refrigerate for short time until batter is firm enough to shape. Shape dough into 40 (1 inch) balls. Combine the 1/4 cup of granulated sugar with cinnamon; roll balls in mixture. Place balls 2 inches apart on prepared cookie sheet. Bake 6 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack and cool completely.
Makes 20 servings, 2 cookies each.