Name: Chocolate Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 ⅔ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon cream of tartar; ½ teaspoon salt; ¼ cup granulated sugar; 1 ½ teaspoons ground cinnamon

Crackly on the outside, soft and chewy on the inside, these Chocolate Snickerdoodles take your classic favorite cookie and give it a rich cocoa twist. They’re everything you love about traditional snickerdoodles, but with deep chocolate flavor and that irresistible cinnamon-sugar sparkle on top. One bite and you’re met with a delightful balance of warm spice and intense chocolate, making these cookies completely addictive.

Whether you’re baking for the holidays, prepping treats for a party, or just craving a cozy cookie with your afternoon coffee, these Chocolate Snickerdoodles are always a crowd-pleaser. Plus, they freeze beautifully and travel well, making them a go-to recipe for cookie exchanges or gift baskets.

What Makes These Chocolate Snickerdoodles So Special?

The key to the magic lies in the cocoa powder combined with a hint of cream of tartar, which gives snickerdoodles their signature tang and texture. This cookie dough bakes into crackly-topped rounds with chewy centers and crisp edges, while the cinnamon sugar coating adds sparkle and a warming finish that complements the chocolate.

These cookies also hold their shape beautifully while baking and don’t require chilling the dough—so you can whip up a batch in under 30 minutes, start to finish.

Ingredients for the Chocolate Snickerdoodles

Unsalted Butter: Softened butter adds richness and moisture to every bite, helping create that perfect chewy center.

Granulated Sugar: For sweetness and structure, plus it plays a key role in that irresistible cinnamon sugar coating.

Eggs: They bind the dough and give structure, while adding softness.

Vanilla Extract: Enhances the cocoa flavor and rounds out the sweetness.

All-Purpose Flour: Provides the necessary structure to support the chewy texture.

Unsweetened Cocoa Powder: The star ingredient, bringing deep chocolate flavor without added sweetness.

Baking Soda & Cream of Tartar: A duo that gives rise and a slightly tangy finish—signature to classic snickerdoodles.

Salt: Just enough to balance the sweetness and enhance flavor.

Cinnamon Sugar: A mix of cinnamon and sugar to roll the cookie dough in before baking. It’s the signature sparkle and spicy contrast that completes each cookie.

How To Make the Chocolate Snickerdoodles

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together in a large mixing bowl until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.

Step 2: Add the Wet Ingredients

Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract until fully combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, and salt.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.

Step 5: Roll in Cinnamon Sugar

In a small bowl, combine more granulated sugar with cinnamon. Scoop tablespoon-sized balls of dough and roll each one generously in the cinnamon sugar mixture.

Step 6: Bake

Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 8-10 minutes, or until the cookies are set around the edges but still soft in the center.

Step 7: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to firm up as they cool.

Serving and Storing Chocolate Snickerdoodles

These cookies are best served fresh out of the oven when the centers are still slightly warm and chewy. Enjoy them with a cold glass of milk, hot coffee, or even sandwiched with a scoop of vanilla ice cream for an indulgent twist.

Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months—just thaw at room temp when ready to enjoy.

Frequently Asked Questions

What kind of cocoa powder should I use?

Use unsweetened cocoa powder, preferably Dutch-process for a deeper chocolate flavor. Avoid using sweetened or hot cocoa mixes.

Can I make these cookies without cream of tartar?

Cream of tartar gives the signature tang and texture, but if you don’t have it, you can substitute with 1 tsp of lemon juice or white vinegar.

Do I need to chill the dough?

Nope! These cookies hold their shape well and don’t require chilling before baking. Just mix, roll, and bake.

Can I make them gluten-free?

Yes, simply use a 1:1 gluten-free flour blend that contains xanthan gum.

Can I double the recipe?

Absolutely! This recipe doubles beautifully and is perfect for holiday baking or cookie exchanges.

If you love these Chocolate Snickerdoodles, you’ll probably enjoy these other favorites:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Strawberry Cheesecake Donut Holes for a bite-sized surprise.
Cotton Candy Cookies when you want sweet nostalgia in every bite.
Triple Chocolate Banana Bread if you’re into extra rich dessert moments.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you roll them in extra cinnamon sugar? Try a dash of espresso powder in the dough?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more daily dessert inspo on my Pinterest: Life with Nina

Chocolate Snickerdoodles

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Chocolate Snickerdoodles are a chocolate lover’s twist on the classic cinnamon-sugar cookie. With rich cocoa flavor, a chewy center, and a crackly cinnamon-sugar coating, they’re quick to make and even easier to devour. Perfect for the holidays, cookie swaps, or any day that calls for something sweet and spiced.