Mix the softened butter with the powdered sugar and 2 sachets of vanilla sugar until creamy white, then add the sifted flour. First stir, then knead the dough well. Form rolls with a diameter of approx. 1.5 - 2 cm and roll them long enough that you can put them on a board in the refrigerator.
Mix the cinnamon well with the cocoa. Then roll the rolls well in the cinnamon-cocoa mixture (they should be well covered everywhere!). Put it on the board, wrap it up well with cling film and let it harden in the refrigerator, preferably for 12 hours or overnight.
The next day, cut about 1/2 cm thick slices and place on a baking sheet lined with baking paper.
Bake in a preheated oven at 170 ° C for about 10 minutes (they should stay nice and light).
Immediately after baking, mix the sugar with 2 sachets of vanilla sugar and turn the biscuits in it. They keep well packaged and stored in a cool place for approx. 4-6 weeks.
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